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Title: Fourme d"Ambert/Fourme au Vouvrey
Post by: Brie on April 17, 2011, 03:23:33 AM

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

Title: Re: Fourme d"Ambert/Fourme au Vouvrey
Post by: mtncheesemaker on April 17, 2011, 03:34:38 AM

That is one yummy looking cheese, Brie!

Title: Re: Fourme d"Ambert/Fourme au Vouvrey
Post by: ArnaudForestier on April 17, 2011, 03:39:19 AM

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

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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened => Topic started by: Brie on April 17, 2011, 03:23:33 AM