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Fourme d'Ambert

Started by AnnDee, July 13, 2017, 05:21:12 PM

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AnnDee

I think this might be my favourite blue cheese, creamy and gooey with a nice mustiness. Few years ago I wouldn't even go close to a blue cheese.
I used mashup of 200 easy cheese and Jim Wallace's recipe, I up the salt content a little, I brined instead of dry salt and pierced it twice to ensure blueing inside.

gstone


awakephd

-- Andy

Col68

Hello Anne, what a beautiful cheese, what art, a cheese for this beautiful sharing, thank you.


Duntov

Looks great Ann!  The paste looks devine and overall similar to a Cambozola.  Have a cheese on me!

Nosybear

I've been nibbling some store-bought forme d'Ambert.  It's my next cheese.  Yummy stuff!

OzzieCheese

Hi Ann,
I too found that Jim's Make needed a bit of tweaking. Especially in the salt area.  Thanks for the confirmation.  A cheese from me !!

-- Mal
Usually if one person asks a question then 10 are waiting for the answer - Please ask !

Andrew Marshallsay

What a fabulous looking blue!
A cheese from me too.
- Andrew

AnnDee

Thank you all!
I can't believe how much I love eating this cheese now! I always thought I am not a blue cheese person.

Mal, yes I always add more salt or brine longer everytime I use Jim's recipe, I suppose I like my cheese salty.

smcaro@gmail.com


Boofer

Another excellent cheese presentation. Nice clear pics.
Interesting form factor...typically Fourme d'Ambert is a taller cylindrical cheese rather than a flatter wheel. I imagine the thinner profile helped the bluing as there was a shorter path for the PR to get air.

Great job, Ann! Have a cheese.

-Boofer-
Let's ferment something!
Bread, beer, wine, cheese...it's all good.

AnnDee

#11
Quote from: Boofer on July 17, 2017, 10:45:44 PM
Another excellent cheese presentation. Nice clear pics.
Interesting form factor...typically Fourme d'Ambert is a taller cylindrical cheese rather than a flatter wheel. I imagine the thinner profile helped the bluing as there was a shorter path for the PR to get air.

Great job, Ann! Have a cheese.

-Boofer-

Thanks Boofer, I was trying to mimic the gooeyness from this post here but I want it all over the cheese. I suspected because of the form too, taller cheese takes longer to ripen.  ;D

Quote from: Boofer on July 17, 2017, 10:45:44 PM
typically Fourme d'Ambert is a taller cylindrical cheese rather than a flatter wheel. I imagine the thinner profile helped the bluing as there was a shorter path for the PR to get air.


Now that you put it that way, it makes more sense.

smcaro@gmail.com

AC4U-

I think I will try this one soon...

nccheesemike

Beautiful cheese!! Well done AC4U

Mike

Rain Frances

That is a gorgeous cheese! Congratulations!