Author Topic: Reluctantly...Fourme d'Ambert-like  (Read 6128 times)

Offline Hande

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Re: Reluctantly...Fourme d'Ambert-like
« Reply #15 on: April 13, 2012, 05:32:04 PM »
Thanks Boofer , those pics are so great..
Now I need to try make it too :)
Hey, here is spring and I can get soon raw milk again..

Hande
« Last Edit: April 14, 2012, 02:44:11 AM by Hande »


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Offline Boofer

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Re: Reluctantly...Fourme d'Ambert-like
« Reply #16 on: April 14, 2012, 01:23:55 AM »
Yeah! Hello, Spring...and new raw milk!  8)

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Offline Boofer

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Re: Reluctantly...Fourme d'Ambert-like
« Reply #17 on: April 14, 2012, 01:43:24 PM »
Okay, the Regina Blu slurry is doing its thing. Early blue is coming out.  8)

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Offline JeffHamm

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Re: Reluctantly...Fourme d'Ambert-like
« Reply #18 on: April 14, 2012, 04:27:42 PM »
Nice!  Always a relief to see the first signs of mould growth.

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Offline anutcanfly

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Re: Reluctantly...Fourme d'Ambert-like
« Reply #19 on: April 16, 2012, 11:24:23 AM »
Looking good! Go Boofer!  :)
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Offline hoeklijn

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Re: Reluctantly...Fourme d'Ambert-like
« Reply #20 on: April 16, 2012, 02:20:16 PM »
OK Boofer, I still had to post picture of my try of Fourme d'Ambert. I know, the shape isn't what an original Fourme d'Ambert has to be, but the smell is really good. I have rubbed the cheeses once a week with some salt, but the rind is getting more wet that I like that way. I think I will give it rest for a while.... Second picture is the current content of my cave, still waiting for some extra glass shelves however. Top shelve the Fourme d'Ambert, second 2 kg of Cabra al Vino and almost 3 kg of Leiden, last one 2 big and 2 small Greek Gouda's....
« Last Edit: April 16, 2012, 02:25:33 PM by hoeklijn »
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Offline Boofer

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Re: Reluctantly...Fourme d'Ambert-like
« Reply #21 on: April 16, 2012, 06:18:03 PM »
OK Boofer, I still had to post picture of my try of Fourme d'Ambert. I know, the shape isn't what an original Fourme d'Ambert has to be, but the smell is really good. I have rubbed the cheeses once a week with some salt, but the rind is getting more wet that I like that way. I think I will give it rest for a while.... Second picture is the current content of my cave, still waiting for some extra glass shelves however. Top shelve the Fourme d'Ambert, second 2 kg of Cabra al Vino and almost 3 kg of Leiden, last one 2 big and 2 small Greek Gouda's....
Nice cave. What's a Greek Gouda?

Have you tried the salt on the rind treatment before? How do you know it won't be really salty? I ask because I want to limit my rind growth on the blues. I want the blue on the inside.

I just happened across a thread of Jeff's Stiltonesque and rather than hijack his thread, figured I'd pull this comment over from linuxboy:
Quote
You can wrap, but that's typically done for surface salted blues.
What are the guidelines for rind maintenance on surface salted blues and when do you wrap (in cheese paper)?

-Boofer-
« Last Edit: April 16, 2012, 06:40:32 PM by Boofer »
Let's ferment something!
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Offline hoeklijn

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Re: Reluctantly...Fourme d'Ambert-like
« Reply #22 on: April 17, 2012, 01:25:32 AM »
A "Greek Gouda" is a Gouda with a mix of stuff like coriander, paprika, garlic, onion, a bit of cumin etc. Gives a lovely taste.
I didn't try the salt treatment before, it's my first "real blue". The only blue thing I tried before was Cambozola which turned out to be really good. But that is treated like a Camembert and wrapped in paper. Mmm, think I'm going to try that with one of them and compare the development...
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Offline Boofer

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Re: Reluctantly...Fourme d'Ambert-like
« Reply #23 on: April 27, 2012, 11:01:41 AM »
We're moving right along.

The holes have once again closed up. I'm going to have to pierce again to ensure the blue can breathe.
Stand back, folks! Give 'em some air!

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Offline anutcanfly

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Re: Reluctantly...Fourme d'Ambert-like
« Reply #24 on: April 28, 2012, 11:01:52 AM »
They looking like they're coming along nicely.  This has been my favorite of the blues I've tried so far.
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Offline Boofer

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Re: Reluctantly...Fourme d'Ambert-like
« Reply #25 on: April 28, 2012, 11:04:59 AM »
Yeah, you know...I think I like that controlled rind growth from the brining.  :)

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Offline anutcanfly

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Re: Reluctantly...Fourme d'Ambert-like
« Reply #26 on: April 29, 2012, 10:59:35 AM »
Me too.  This cheese style and the gorgonzola I washed with salt to minimize growth on the rind, developed rinds that were good, if not better than the interior!
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Offline Boofer

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Re: Reluctantly...Fourme d'Ambert-like
« Reply #27 on: May 04, 2012, 10:33:32 AM »
Coming up on 4 weeks. I was originally not going to inject this cheese, but I found a third bottle of Vouvray and I read a thread that discusses injecting, so I have decided to go ahead with that.  :)

I also decided that these two cheeses from the same make needed to team up. There was room in the minicave for both, so why not? That also frees up space on the cave shelf.  8)

-Boofer-
« Last Edit: May 04, 2012, 06:52:50 PM by Boofer »
Let's ferment something!
Bread, beer, wine, cheese...it's all good.

Offline anutcanfly

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Re: Reluctantly...Fourme d'Ambert-like
« Reply #28 on: May 04, 2012, 11:12:25 AM »
Looking good!  What does Vouvray taste like?
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Offline Tomer1

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Re: Reluctantly...Fourme d'Ambert-like
« Reply #29 on: May 04, 2012, 11:51:37 AM »
Just a quick tip.
If your not going to drink the bottle and got it just for the cheese,  devide the wine into small jar portions and freeze them.  This will keep the wine fairly fresh and delay oxidation.
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