Like I mentioned earlier in Boofer's topic about Fourme d'Ambert, I also tried to make something like that. Besides some very good Cambozola's my first attempt on a real blue. First problem was my lack of the right moulds for that, so I used the only moulds I had for pressed cheeses, 2 Kadova's for 1 kg and one for half a kilo. After brining the wheels somehow flattened and became less high. In the beginning of the cave period ( which is almost 3 weeks now) I rubbed them a few time with salt, to slow down the blue development on the rind. Yesterday evening I followed an advice I read in Boofer's thread and I wrapped one in wax paper and let one unwrapped to see how the natural rind would develop. And that left one, the small one. I couldn't resist and I cut it. And I had to taste it of course, all in the name of science, or something like that.
Rind a bit too salty, probably due to the rubbing with salt, firm closed texture with good developed veins of blue. And a good taste, reminding me of a piece of blue Stilton I purchased a couple of weeks ago. Did it taste like Fourme d'Ambert? I have no idea, because I never had that. It certainly does not look like it
