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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened => Topic started by: Kirkbybil on April 19, 2013, 06:48:57 PM

Title: First Blue - Fourme d'Ambert - Advice please
Post by: Kirkbybil on April 19, 2013, 06:48:57 PM
Hi,

I made my first blue, a Fourme d'Ambert on 24th March so four weeks old in two days time.  The recipe said - 'After 2 weeks, a bluish moldy crust will begin to form. Continue to ripen for 1 month, at which time it’s ready to eat. Wrap it and store it in the fridge.'

Does this mean another month AFTER the two weeks or one month in total - in which case it's ready in two days time!!??

Here's some pictures.  I have no idea what it should look like - , are the dark patches and white rings okay?
If I touch it with my fingers I end up with blue mouldy powder on them, is this normal and, if so, is there anything I need to do before I eat it?

Any advice gratefully appreciated......


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