Author Topic: My Bleu d'Armand  (Read 134 times)

Offline hoeklijn

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My Bleu d'Armand
« on: May 25, 2015, 08:41:55 AM »
Well, since officially Blue Stilton is a protected name, at least here in the EC, and my name "Herman" is "Armand" in French, I decided a couple of cheeses ago to name my Stiltonesque ones "Bleu d'Armand", Herman's Blue.
Last Saturday I cut the one that I made three month ago. Only the last two weeks it was in the cave in an open container, but most of the time I used a closed but fairly big container. I used to turn it every day, dried the container if needed and let it in the open air for about half an hour.
After the make it was 3 kilo, but when I was about to cut it it was about 2.5 kilo, so I expected a cheese that would be a bit too dry.
But it wasn't! On room temperature it's firm but creamy, not crumbly. Taste is also creamy with a lot of blue. More blue taste than expected since I used PR mold that I cultivated from a piece of Fourme d'Ambert, which was quite mild.
   
- Herman -

Online Stinky

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Re: My Bleu d'Armand
« Reply #1 on: May 25, 2015, 08:59:06 AM »
Very pretty! +C
It's probably a pathogen.

Online H-K-J

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Re: My Bleu d'Armand
« Reply #2 on: May 25, 2015, 09:04:27 AM »
Wow that looks very very nice :ou
AC4U. ;D a very nice rind and the paste looks excellent(and it smells good to) :P

Offline LoftyNotions

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Re: My Bleu d'Armand
« Reply #3 on: May 25, 2015, 11:01:04 AM »
Another C4U. That's a beautiful cheese, Herman!

Larry

Offline Boofer

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Re: My Bleu d'Armand
« Reply #4 on: May 25, 2015, 05:32:50 PM »
It has been quite a while since we've heard from you. Excellent bleu effort, Herman.

A cheese for that.

-Boofer-
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Bread, beer, wine, cheese...it's all good.

Online jmason

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Re: My Bleu d'Armand
« Reply #5 on: May 25, 2015, 08:57:02 PM »
That is one seriously beautiful cheese.  Can I have a bite pleeeeeeeeze?
seriously nice job AC4U

John
I drank WHAT?
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Offline hoeklijn

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Re: My Bleu d'Armand
« Reply #6 on: May 26, 2015, 12:39:47 AM »
Thanks for all the cheeses guys!
@Boofer: Yes, I know. Been quite busy with other things, also with my Dutch forum and I don't find much time to make cheese. Not posting very much but still reading ;-)
And enyoing this blue one....
- Herman -

Offline Frodage

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Re: My Bleu d'Armand
« Reply #7 on: May 26, 2015, 10:50:15 PM »
Nice looking cheese, Herman. May I ask how you cultivated the mould from the Fourme d'Ambert?
-Jim

Offline hoeklijn

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Re: My Bleu d'Armand
« Reply #8 on: Yesterday at 02:08:54 AM »
@Frodage: Put pieces of bread (about 1 slice) in a jar of about 1 liter. Put the jar with an open lid in an oven on 130C for half an hour to sterialize it. Meanwhile dissolve a small piece of blue cheese that you cut from somewhere in the middle of a cheese (to avoid pollution from the outside) in a little bit of warm water (about 30C).
When the jar has cooled down, poor the solution in the jar, close it and shake well. The bread needs to be damp, not soaked.
Put the jar on room temperature in the dark for about 2 weeks. Shake daily. After 2 weeks the bread should be covered with blue mold (only blue!).
Get fresh pasteurized low fat milk from the supermarket and poor about 300 ml in the jar. Shake well. Filter the milk with a cheese cloth and make ice cubes from the green/blue milk.
I learned this method from a MD/microbiologist/hobby cheesemaker...
- Herman -

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Re: My Bleu d'Armand
« Reply #9 on: Today at 07:24:54 AM »
Excellent.  A C4U
Something about the feel of a Strat in my hands!