Fourme D’ambert Recipe

Cheese Making Process

1. 1

   Prepare the Milk

   In a large pot, heat the cow's milk to 30°C (86°F). Stir gently to prevent scorching.

2. 2

   Add Culture and Rennet

   Once the milk reaches the desired temperature, sprinkle the blue cheese starter culture over the surface and let it rehydrate for a few minutes. Stir gently. Then add rennet and stir for another minute.

3. 3

   Curd Formation

   Cover the pot and let the milk sit undisturbed for about 60-90 minutes until the curds form and separate from the whey.

4. 4

   Cutting the Curd

   Once the curds are firm, cut them into 1-inch cubes with a long knife. Let them rest for 5-10 minutes.

5. 5

   Cooking the Curd

   Gently heat the curds to 38°C (100°F) while stirring gently to prevent them from clumping. Maintain this temperature for 30 minutes.

6. 6

   Draining Whey

   Carefully pour the curds into a colander lined with cheesecloth to drain the whey. Let it drain for about 1 hour.

7. 7

   Molding and Salting

   Transfer the curds into cheese molds, pressing gently to remove any remaining whey. Sprinkle salt over the curds and let them sit for 24 hours.

8. 8

   Aging

   After 24 hours, remove the cheese from the molds and place it on aging racks. Age in a cool environment (10-15°C or 50-59°F) for at least 4-6 weeks, turning the cheese regularly.

9. 9

   Finishing Touches

   After aging, mix cream and white wine vinegar and brush over the cheese for added flavor. Season with pepper to taste.