Fourme d"Ambert/Fourme au Vouvrey

[Brie]

I will post this in a few threads. Discussion has been had regarding injecting Vouvrey into d'Ambert for authenticity. I read on culturecheesemag.com that they are sister cheeses; not one and the same. There is a cheese named Fourme au Sauterne that states to cut the cheese in half during aging and pour the Sauterne over and continue aging. I injected my Fourme with Vouvrey for one month and then aged for another two. Astoundingly wonderful, creamy cheese.
I have re-named it Fourme au Vouvrey

[mtncheesemaker]

That is one yummy looking cheese, Brie!

[ArnaudForestier]

Very nice, Brie!  Tapped my last glass of Vouvray tonight, as a matter of fact...