Formally...Fourme d'Ambert (#2)

[H-K-J]

It looks like it turned out wonderfull You sure make fantastic lookin cheeses Boofer. another cheese fer you 

[JeffHamm]

That looks fantastic!  A cheese to you. 

- jeff

[DeejayDebi]

That's a pretty cheese Boofer! Hope those holes where where you poked it!

[hoeklijn]

And again an other amazing looking cheese. I saw a piece of FdA yesterday at a local supermarket at now I can compare the exteriors. Yours look exactly the same! Although at was at a reasonable price, I didn't buy it. Yet. But when I've done that and it is as good as it looks, then I have a good guideline with your story to try to make it again. Cheese for you! ..

[Boofer]

Thanks, guys.

I took the first FdA out to flip it this morning and was awfully tempted to cut into it. It is a week older than this one. When I flipped it, it showed some wine seepage so I decided to put it back in the cave and stick to my schedule. That schedule would mean cutting it around the middle of June.

Hey, Herman, thanks for that generous comparison to the one in the supermarket. I guess I might be on the right track with this style. Woo hoo! 

-Boofer-

[hoeklijn]

Okay, finally went back to the supermarket and bought a piece. 160 gram for Euro 2.20, that's 5.6 oz for $2.75.
OMG, Boofer, how I hope your Fourme d'Amber tastes as good as this one.
And how sure I know mine did not taste like this one, mine was fine but not divine...

Here some pictures so you can compare...

[Tomer1]

its interesting that they cut it horizontally (slice it like meat).

[Boofer]

its interesting that they cut it horizontally (slice it like meat).

That is the manner in which I've seen it cut as well, but I elected to wedge-cut mine.

Herman, the one you bought definitely has a lot more serious bluing. That would add significantly to the flavor. Being totally biased, I like the way my emulation came out. I would do it all the same way again, but right now I have a bit vacuum-sealed in the fridge. 

-Boofer-

[Tomer1]

I think cheese can keep much better after opening when log devided, less paste surface area exposed.
Perhaps someone should pioneer log shaped molds for hard cheeses

[hoeklijn]

Herman, the one you bought definitely has a lot more serious bluing.
-Boofer-

Yes, that's true, but it's a gray-green type of PC that is a lot milder than the one I'm using at this moment. When I take a look at the Danisco datasheets, it could be PRB18.

[Boofer]

I have PRB18 in my fridge now, but have only used it once. My Fourme d'Ambert cheeses were done with slurries from Regina Blu (German) and Fourme d'Ambert slurries.

-Boofer-

[Boofer]

Ooooh, dinner tonight! 

Cheese...the gift that keeps on giving. 

-Boofer-

[hoeklijn]

I'm drooling   

[Tomer1]

Meatball monster!

[dukegus]

Meatball monster!

Omg!!
What kind of meatballs are those?
I'm sooo hungry!!!!!