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Fourme d' Ambert Cheese Making Recipe

  • Yield2 pounds
  • Agingtime under 2 months
  • Skill Leveladvanced

Ingredients

  • 2 Gallons of Milk (Not UltraPasteurized)
  • 1/4 tsp MA4002 Culture
  • 1/16 tsp Penicillium Roqueforti
  • 1 ml (1/4 tsp) Single Strength Liquid Rennet
  • Salt
  • Calcium Chloride (for pasteurized milk)

Equipment

  • Good Thermometer
  • Knife to Cut Curds
  • Spoon or ladle to Stir Curds
  • Large Colander
  • Butter Muslin
  • M3 Small Hard Cheese Mold or E28M Stainless Steel Cheese Mold
  • 4-6 lb Weights
  • Draining Mat