This has got to be one of the more disgusting looking cheeses I have ever loved biting into. Sorry, I forgot to snap a picture before I wiped the slime off and cut it up. I made this about 3 1/2 months ago and was disappointed at how bland it was when I tasted it two months ago, when the recipe suggested it should be done. I had wanted it to be mild not bland! So I vacuum packed it and threw it back into the cave for a few months. I brought it out yesterday and after cleaning off the nasty yellow slime I popped a chunk in my mouth... ahhh so much better! Tons of flavor and lot's of blue, but not so intense that you can't eat it by itself.
Quote from: anutcanfly on November 13, 2011, 05:33:56 PM
This has got to be one of the more disgusting looking cheeses I have ever loved biting into. Sorry, I forgot to snap a picture before I wiped the slime off and cut it up. I made this about 3 1/2 months ago and was disappointed at how bland it was when I tasted it two months ago, when the recipe suggested it should be done. I had wanted it to be mild not bland! So I vacuum packed it and threw it back into the cave for a few months. I brought it out yesterday and after cleaning off the nasty yellow slime I popped a chunk in my mouth... ahhh so much better! Tons of flavor and lot's of blue, but not so intense that you can't eat it by itself.
Anut, did you use pH markers for this cheese? I tried my hand at it last Friday and I am faced with a bit of puzzlement. The cheese(s) are airdrying now, but I want to do a little after-action review of what went right, what was confusing, and what didn't seem right at all. My guideline was the recipe in 200 Easy Cheeses, but I need input from folks who have challenged this cheese before.
What recipe did you use and did you have any problems?
-Boofer-
Woofer, I have made FD 3 times with 200 Easy Cheese recipe and I think it's my favorite blue :)
QuoteFourme 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.
Hande
Boof,
I have made this several times. What are your questions? What's the puzzlement?
Hi Boofer,
I used the recipe in 200 Easy recipes. Just following the recipe worked good. I used a x4 floc and I drained at 6.2. That was the only pH measurement I recorded. I brined in a saturated solution for 11 hours. The only thing that didn't work as I expected was the pressing. I used 12 pounds and that was too much! I didn't get any openings in the interior paste. As mentioned earlier, it took 3 months aging to get a good flavor.
What happen to yours???? Huge pH drop?