My First Fourme d'Ambert

[dbudge55]

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.

     

[bbracken677]

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?   :)

[Boofer]

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-

[dbudge55]

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.

[bbracken677]

Congrats!  Nice job!  I hope to be starting one next week    :)

A cheese for you!