Fourme d'Amberg #7 (my struggle for perfection)

[Boofer]

Okay, I think I've been making Fourme de Montbrison cheeses all my previous makes. I say that because they have all been rich and creamy without a lot of crevices and mechanical gaps in which the blue can spread. They were each very tasty, but maybe not matching the style. This make attempts to correct that.

I wanted to try to raise the rind protection going in by adding PLA, but when I got there, the cupboard was bare so I had to resort to ARN. There are some similarities. Ahh, another experiment! What fun!

How long does PR last? The liquid PRB18 I am using is dated 2011. It has been refrigerated over the years but still I'm wondering if the effectiveness and viability remains.

initial pH = 6.90 

2 1/2 gal Twin Brook Creamery 2% creamline milk
1/2 gal TB whole creamline milk
1 pint TB whipping cream
1/4 tsp MA4001
1/16 tsp ARN
1/4 tsp PRB18
1/2 tsp CACL2 in distilled water
1/16 tsp dry calf rennet, dissolved in 1/4 cup cool water

4x floc factor, 15 min floc
10 hour whey-brine.

EDITED: Forgot to include the ARN in my list of cultures.

-Boofer-

[Al Lewis]

I have both liquid and freeze dried PR and I'm pretty sure they last forever. LOL

[H-K-J]

That Looks Great boofer
I am amazed with the blue you have already I don't care what you made befor this deserves a Cheese

[AnnDee]

I always enjoy your posts, Boofer!
I am officially a fan. And thank you for enlightening us about the Fourme de Montbrison, I don't think I have found it anywhere here before.

[Boofer]

The blue has arrived and is settling in. Should be lots of voids and crevices in which to grow.

-Boofer-

[Al Lewis]

Looking great Book!!!

[GortKlaatu]

That looks awesome.
I think you deserve a cheese for that!

[timsumrall]

Striking color! bleu électrique

[H-K-J]

What do you do to your rinds Boofer, that looks very clean.

[Boofer]

What do you do to your rinds Boofer, that looks very clean.

This blue cheese is brined rather than salting. This reduces the incidence of foreign incursions, resulting in a cleaner rind.

It's just about time to pierce it for the first time. After awhile I think I might try to inject this puppy with a Vouvray-like wine. I haven't tried that in a bit.

Thanks for the cheese, Gort.

-Boofer-

[timsumrall]

What was the make date?

[Boofer]

What was the make date?

I started this on October 27th. Tomorrow marks 3 weeks. I pierced yesterday.

The new cave that this cheese is in hovers around 50F/10C and the minicave maintains humidity around 95%.

-Boofer-

[Al Lewis]

Pictures!!  We must have pictures!! LOL  Sounds like you're on the path to a great cheese.

[Boofer]

Three weeks in and this cheese is getting with the program.

It's amazing to see the difference that the flash brings to the blue culture I'm using. I had pierced it several days ago but you can't tell that there were ever any piercings. No worries. Another week or two and I'll follow up with a second piercing.

-Boofer-

[Al Lewis]

Looks beautiful buddy!!  Can't wait to see the inside!!