Fourme d' Ambert #2

[timsumrall]

I cut into my first Fourme d' Ambert about 2 weeks ago so it was about 2 months old. I knew I made some serious mistakes and they were painfully evident. Salt was murderous but the stopper was crazy bitter. Some critter in the back 40 had a party.

Moving on ...

I cut #2 today (again at 2 months old). Much nicer. Still a touch salty with a slight crumble but nice creamy mouth feel. Not super blue tasting but it's there. There's also a different side taste that I can't account for. I'll try to zoom in on it as it's consumed.

I can do better

[CarlB]

Looks tasty. 

[timsumrall]

Thanks Carl.

The quarter shown (about 300 grams) is gone. I had some help.

The other 3 quarters I foiled, vac and froze. Reported to be good for 6 months so I can pull a quarter every 2 months.

[Boofer]

Not sure why you froze your cheese.

I've successfully held some of my FdA cheeses for months in the cold fridge after being vacuum-sealed. Never considered freezing my cheese. The character would change too dramatically.

Your cheese looks great! Have a cheese, Tim.

-Boofer-

[timsumrall]

Boofer,

Thanks for the cheese.

As a newb, I was unsure of how long it would age. Blue's are not reported to be aged for extended periods. I thought I wouldn't be able to eat it fast enough. Cheesy friends changed the consumption rate.

We did note that the first quarter got better over a 10 day period. Creamer and more mellow (that's not exactly the right word).

I'll pull one this week and let it sit for a while. Testing the "character change" should be somewhat objective.

I love a good experiment 

Tim

[panamamike]

Wonderful looking cheese Tim.
AC4U