Hi,
Here is my first Fourme d'Ambert and it seems alright. This cheese is now 7 weeks old.
Now I get better blue for inside, than my first blue cheese.
Now there is good blue taste inside.
I have now new FD in cave and I put some extra cream with milk so it get more creamy taste.
And I try to ripe that one least 3 month, if someone don't eat it before :)
Hande
(http://thermometer%20holder)
(http://fourme%20d'Ambert%207%20week)
(http://fourme%20d'Ambert%207%20week)
Hande, that is one gorgeous cheese. Congratulations.
Edit: A special nod for your crafted thermometer holder. With your chair-dutch press (https://cheeseforum.org/forum/index.php/topic,5903.0.html), you've got me both rolling, and sitting here with my jaw dropping in admiration, at the same time.
Thank you Arnaud.
This holder type is quick to remove and put it back again.
Those forks what are made at thin metal ( and also cheap ) are best, you can twist it easy and saw out extra spike.
And you can make a few those at different angle, depends of your milk level.
Hande
stunning cheese, Its just missing a glass of red beside it.
Wow! That IS one beautiful cheese. And your thermometer holder is genius...haha....i'll be rummaging through my silverware draw shortly.
How pretty! The veining is definitively a success.
Absolutely beautiful. How about posting a pix of your thermometer holder so we can see how you made it. I would sure like to see that.
Hande,
I have one about a week behind yours and mine is smooth on the outside but otherwise looks the same. Did you add P.C. to it as well as the P.Roch?
I follow
200 easy homemade cheese recipe, I didn't use p.candidum.
QuoteHow about posting a pix of your thermometer holder so we can see how you made it. I would sure like to see that.
I don't find any fork at all,
hey honey where you hidden all forks :)
Hande
Looks wonderful, Hande--I've been injecting mine with Vouvery--should be ready in a few weeks--can't wait!
Quote from: Hande on March 07, 2011, 09:42:28 PM
I follow 200 easy homemade cheese recipe, I didn't use p.candidum.
QuoteHow about posting a pix of your thermometer holder so we can see how you made it. I would sure like to see that.
I don't find any fork at all, hey honey where you hidden all forks :)
Hande
Does that mean no pix? :(
Mr. Kim, here is pix 'before and after'.
Hope's that helps a pit to get idea.
Hande
(//)
Quote from: Hande on March 08, 2011, 08:50:42 PM
Mr. Kim, here is pix 'before and after'.
Hope's that helps a pit to get idea.
Hande
(//)
Now I understand why your wife has hit the forks! ^-^
Hande, you are once again inspiring us...with your mechanical handiwork and with another remarkable cheese.
I love the look of the cheese outside and inside. Great job.
-Boofer-
Hande,
Wow, what a beautiful cheese!
And I love, love, love that thermometer holder! I curse the one that came with my thermometer every time I make cheese. As soon as I can steal a fork from a cafeteria, ;) I'm going to try that myself!
Dinerdish
Quote from: Dinerdish on March 23, 2011, 02:59:36 PM
Hande,
Wow, what a beautiful cheese!
And I love, love, love that thermometer holder! I curse the one that came with my thermometer every time I make cheese. As soon as I can steal a fork from a cafeteria, ;) I'm going to try that myself!
Dinerdish
Mr. Kim raises eyebrows and thinks that this is a great idea... :)
Hi,
I open last one made by 31.1.11 Fourme d'Ambert bag today :D
Taste is now little bit more sharp, but still creamy and good.
And I open one bag of Stilton, made by 13.3.11.
Taste is still really sharp, after taste is more like chili, like it was in June.
I'm not happy with that one, maybe I make some mistakes with that one.
Hande
(//)
They both certainly look really good. You've got great viening.
- Jeff
Looks great, Hande. I wish I could get a pretty veining like yours. Blue is on my to-do list for this weekend :)