Fourme d'Ambert #5 (the P&H make)

[Boofer]

I was in a crazy mood at the start of June and I invested in some P&H industrial chalk-white dairy fluid (milk). I had in mind to throw caution to the wind and try to make a decent cheese with it. I know, I know...silly me.

Well, I have to say, once I moved past the shattered curds, I was able to piece together an edible creation. At four weeks, this cheese is actually quite pleasing on the palate. I might even offer a "Yum!".

I sectioned, wrapped in plastic wrap (something I learned from commercial cheese vendors), and vacuum-sealed. The vacuum-sealing stops any further blue development. If I wanted to continue ripening, I would wrap in foil cheese paper.

I strayed from my usual recipe this time and instead followed Jim Wallace's recipe.

-Boofer-

[awakephd]

Looks good! For some of us -- as in, me -- P&H milk is the only thing available. It almost always leads to shattered curds, but surprisingly it is possible to get some pretty good cheese from it!

[Fritz]

Ya', that looks off-the-hook good... Surprised you let the rind stay 'au natural', you usually like a clean blue on the outside...  Either way.. Send me a slice

A cheese 2U for being busy lately... I've spent most of the day following your cross links ! Lol

[KazAugustin]

I know what you're saying about "dairy fluid", but that looks so creamy! Yum.

[Boofer]

Found this little wedge of cheese in the back of the cheese drawer and enjoyed it with my Trappist #3.

Very nice after five months.

-Boofer-

[Frodage3]

Very nice looking cheese, Boofer. I really like the look of the rind. Could you add in any tips on how to get it so nicely white with the dark-ish striations?

[Danbo]

  Mouth watering... Looks nice... AC4U!