Text only | Text with Images

CheeseForum.org ยป Forum

CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened => Topic started by: Hande on July 25, 2011, 04:32:37 PM

Title: Fourme d'Ambert - pH Targets
Post by: Hande on July 25, 2011, 04:32:37 PM
Hi,
I have plan to make raw cow milk Fourme d'Ambert.
Can I use Stiltons ph markers for that ?  renneting 6.45 / drain 6.0 / brine 4.6 .

Hande
Title: Re: Fourme d'Ambert - pH Targets
Post by: Sailor Con Queso on July 25, 2011, 05:31:03 PM
The acidity at renneting should be a drop of around .1 pH. So, if your milk starts at 6.65 you should rennet at 6.55, etc.
Title: Re: Fourme d'Ambert - pH Targets
Post by: Hande on July 25, 2011, 06:29:05 PM
Thank you Sailor.
Ok, renneting after .1 drop.
How about drain is it 6.0 ok or pit earlier ?

Hande
Title: Re: Fourme d'Ambert - pH Targets
Post by: Sailor Con Queso on July 25, 2011, 10:09:25 PM
Fourme d'Ambert is a little sweeter with less of an acidic aftertaste than Stilton. So, I drain Fourme d'Ambert at 6.1-6.2 and hoop at 4.8-4.9.
Title: Re: Fourme d'Ambert - pH Targets
Post by: Hande on July 26, 2011, 04:32:09 AM
Ok, thank you for advice.
Today is time to make new Fourme d'Ambert  ;D

Hande
Title: Re: Fourme d'Ambert - pH Targets
Post by: Tomer1 on December 07, 2012, 03:35:54 PM
Quote from: Sailor Con Queso on July 25, 2011, 10:09:25 PM
Fourme d'Ambert is a little sweeter with less of an acidic aftertaste than Stilton. So, I drain Fourme d'Ambert at 6.1-6.2 and hoop at 4.8-4.9.
Did you mean salt at 4.8-4.9?
Or does it require somekind of cheddaring process\pot acidification im unaware of?
Text only | Text with Images