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 :)
Looks tasty.
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.
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-
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 8)
Tim
Wonderful looking cheese Tim.
AC4U