I was in a crazy mood at the start of June and I invested in some P&H industrial chalk-white dairy fluid (milk). I had in mind to throw caution to the wind and try to make a decent cheese with it. I know, I know...silly me.
Well, I have to say, once I moved past the shattered curds, I was able to piece together an edible creation. At four weeks, this cheese is actually quite pleasing on the palate. I might even offer a "Yum!".
I sectioned, wrapped in plastic wrap (something I learned from commercial cheese vendors), and vacuum-sealed. The vacuum-sealing stops any further blue development. If I wanted to continue ripening, I would wrap in foil cheese paper.
I strayed from my usual recipe this time and instead followed Jim Wallace's recipe (https://www.cheesemaking.com/FourmeAmbert.html).
-Boofer-
Looks good! For some of us -- as in, me -- P&H milk is the only thing available. :( It almost always leads to shattered curds, but surprisingly it is possible to get some pretty good cheese from it!
Ya', that looks off-the-hook good... Surprised you let the rind stay 'au natural', you usually like a clean blue on the outside... Either way.. Send me a slice :)
A cheese 2U for being busy lately... I've spent most of the day following your cross links ! Lol
I know what you're saying about "dairy fluid", but that looks so creamy! Yum.
Found this little wedge of cheese in the back of the cheese drawer and enjoyed it with my Trappist #3.
Very nice after five months. :P :)
-Boofer-
Very nice looking cheese, Boofer. I really like the look of the rind. Could you add in any tips on how to get it so nicely white with the dark-ish striations?
:P Mouth watering... Looks nice... AC4U!