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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened => Topic started by: dbudge55 on October 31, 2012, 05:43:41 PM

Title: My First Fourme d'Ambert
Post by: dbudge55 on October 31, 2012, 05:43:41 PM
I didn't post my make but I made this using the 200 EZ recipe. The picture shows the paste a more yellow than it is. I'm not sure if it should have more blue marbling than it has but it tastes great to me. I also don't know about the texture. It is very creamy and soft and downright gooey just under the rind. I'm thinking that it either got cross-contaminated with geo, the PR I used was too fast growing and aggressive - maybe the wrong PR altogether - or, by luck, this is the way it was supposed to turn out. It had a fairly strong ammonia smell to it but I can't taste it in the paste at all (and I haven't tasted the rind.) But, all in all, I'm pretty pleased. As always, you're critiques are encouraged and I'm wondering what PR would be best for my next make.

     
Title: Re: My First Fourme d'Ambert
Post by: bbracken677 on November 01, 2012, 01:58:11 PM
The paste of a forme d' Ambert should be soft and creamy...I suspect the ammonia smell will dissipate (probably already has). Looks like you have a winner there!  I plan on making a forme d' ambert very soon (perhaps next week) and I hope to be as successful as you!
Personally, I prefer a blue that has that creamy texture along with a subtle, not overpowering, blue flavor. Yours looks perfect!

As long as you are pleased with the outcome...what else counts?   :)
Title: Re: My First Fourme d'Ambert
Post by: Boofer on November 02, 2012, 05:49:00 AM
The paste of a forme d' Ambert should be soft and creamy...I suspect the ammonia smell will dissipate (probably already has). Looks like you have a winner there!  I plan on making a forme d' ambert very soon (perhaps next week) and I hope to be as successful as you!
Personally, I prefer a blue that has that creamy texture along with a subtle, not overpowering, blue flavor. Yours looks perfect!

As long as you are pleased with the outcome...what else counts?   :)
What he said....  ;)

Looks good to me too. How long from make to cutting?

-Boofer-
Title: Re: My First Fourme d'Ambert
Post by: dbudge55 on November 02, 2012, 12:06:29 PM
Only 46 days. I might have let it go a bit longer but the PR I used was said to be fast growing. The cheese is a bit hit with the fam. I hope I can duplicate it. This is one of those times I wonder if I just got lucky. I'm going to give it another go tonight.
Title: Re: My First Fourme d'Ambert
Post by: bbracken677 on November 02, 2012, 07:36:04 PM
Congrats!  Nice job!  I hope to be starting one next week    :)

A cheese for you!