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ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened
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Fourme d' Ambert
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Topic: Fourme d' Ambert (Read 829 times)
GortKlaatu
Old Cheese
Location: Orosi Valley, Costa Rica
Posts: 631
Cheeses: 81
Goat milk?
Fourme d' Ambert
«
on:
January 08, 2018, 02:34:55 PM »
I had company from outside the country, so once again I cut into a cheese a little earlier than I wanted.
But, how can you complain when it looks so beautiful and tastes so good?
«
Last Edit: January 10, 2018, 02:56:39 AM by GortKlaatu
»
Logged
Somewhere, some long time ago, milk decided to reach toward immortality… and to call itself cheese.
Boofer
Old Cheese
Location: Lakewood, Washington
Posts: 5,015
Cheeses: 344
Contemplating cheese
Re: Fourme d' Ambert
«
Reply #1 on:
January 09, 2018, 05:44:52 PM »
Sweet looking cheese.
Have a cheese.
-Boofer-
Logged
Let's ferment something!
Bread, beer, wine, cheese...it's all good.
GortKlaatu
Old Cheese
Location: Orosi Valley, Costa Rica
Posts: 631
Cheeses: 81
Goat milk?
Re: Fourme d' Ambert
«
Reply #2 on:
January 10, 2018, 02:56:54 AM »
Thanks Boofer!
Logged
Somewhere, some long time ago, milk decided to reach toward immortality… and to call itself cheese.
CarlB
Guest
Re: Fourme d' Ambert
«
Reply #3 on:
January 11, 2018, 07:51:56 PM »
Nice!
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Andrew Marshallsay
Old Cheese
Location: South Australia
Posts: 822
Cheeses: 115
Default personal text
Re: Fourme d' Ambert
«
Reply #4 on:
January 12, 2018, 03:58:09 AM »
Well done!
Another cheese for you.
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- Andrew
GortKlaatu
Old Cheese
Location: Orosi Valley, Costa Rica
Posts: 631
Cheeses: 81
Goat milk?
Re: Fourme d' Ambert
«
Reply #5 on:
January 13, 2018, 01:18:51 AM »
Thanks CarlB and Andrew.
BTW, it's already all gone. haha
Logged
Somewhere, some long time ago, milk decided to reach toward immortality… and to call itself cheese.
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CheeseForum.org » Forum
»
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
»
ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened
»
Fourme d' Ambert