Fourme d'Amberg #6 (another P&H make!)

[Boofer]

Thought I'd try another blue with industrial milk (P&H). Eh, it seemed to work out last time I tried this.

Here's an interesting development: the tall regular FdA appears normal, but the thinner (extra curd) flat cheese is developing like a washed rind with a lot of linens and a definite sticky schmier. I wrapped it in cheese foil paper today and moved it to the cooler fridge. They are in the same environment, but this little bugger decided to go its own way. The blue is there too. I don't know what the end product will be.

-Boofer-

[DoctorCheese]

That looks kinda like how I imagine my "The American" make will turn out. I am curious how yours ends up!

[Boofer]

In previous makes I have opened the cheese and found a firm inner core. I would like to have the patience to let this cheese mature and soften the paste throughout. Today I have wrapped the cheese in foil cheese paper and moved it to the big, colder fridge. Hopefully, it can slowly develop its inner beauty. 

-Boofer-

[awakephd]

I've thought about trying that with a blue - I'll be interested to hear the results. Meanwhile, both look good to me!

[Boofer]

I decided to cut into this cheese on February 17th. The interior was a little crumbly. Not too much bluing which is fine with me.

This is the first time I've actually sliced rounds off the cylinder which I believe is appropriate for this style. Each round is then plastic-wrapped and then vacuum-sealed, labeled, and moved to the big, colder fridge.

Final verdict: this P&H cheese is a tasty little cheese after a bit of aging.

-Boofer-

[awakephd]

Ooh, that looks good! AC4U.