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Hi,
just cut my first Fourme d'Ambert and while it is very delicious cheese, it has nothing in common with what it was supposed to be.
Not even a hint of blue. The mistake I made is not to activate p.roqueforti, hence it did not really take off.
Well, tastes really good though, need to find a name for it :-)

Looks good, whatever it is!

What do you mean "activate"?

Isn't that some of the blue showing toward the center?

It does look great, no way would I consider that a flop!

1.5 years ago my family and I took a trip to Europe, where walked by a weekend cheese market, this is one part of one picture, the only one of Fourme d'Ambert, doesn't help much. Looks they sealed it in foil so it's blue doesn't infect the other cheeses !

Well, there is some very little blue inside but nearly not as much as in the pics on the internet.
Let it warm to a room temperature and the paste and taste is amazing though.

Hmmm... looks fantastic actually, just not Fourme d'Ambert. What does it taste like? How is the texture and aroma? What recipe did you use?  I found out in previous "unactivated" blue cheese attempts that the blue still gives out a great flavor and this creamy tangy lipolysis - even if it doesn't show blue flora. Can you feel it in this one too?