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kingkoch42
09-10-2013, 02:41 AM
Smoked Fourme d'Ambert

As I posted under my paprika thread, since I was going to use the cold smoker, I decided to do some cheese at the same time.
I have never tried smoking any Blue cheese so I decided to try some “Fourme d'Ambert”.

Statistics are the same as for the salt and first paprika smoke, that is ;
Smoked for 1 ˝ hours with Oak & Sweet Acacia
Minimum temperature : 82°F
Maximum : 88°F
Average : 85°F

I vacuum packed it for the week's wait before tasting.

Everything installed in the smoker :
http://i1135.photobucket.com/albums/m634/kingkoch42/Cheese/Fourme%20d%20Ambert/2013-08-31/100_2537_zps8fb8f87f.jpg

Closeup of the cheese before smoking :
http://i1135.photobucket.com/albums/m634/kingkoch42/Cheese/Fourme%20d%20Ambert/2013-08-31/100_2538_zpsec1fc3c5.jpg

Closeup of the cheese after smoking and vacuum packed :
http://i1135.photobucket.com/albums/m634/kingkoch42/Cheese/Fourme%20d%20Ambert/2013-08-31/100_2543_zps8f4627de.jpg


Sept 10 – Tasting : Almost too much smoke, it almost covered the taste of the cheese, cheese seemed saltier than unsmoked ???:shrug:

Thanks for looking.

chester
09-10-2013, 05:56 PM
take a wad of that and stuff it into a ball of burger, then smash it into a patty....little smokey sear on the grill....some A1, caramelized onions, good toasted bun........maybe a jalapeno or two......

tomshoots
09-10-2013, 07:22 PM
Looks good Cal. I've bought smoked Bleu that was great and some that had the opposite problem; undersmoked. Hard to tell from plain ol' bleu. I'm sure you'll nail it next time. Good work!

BYBBQ
09-10-2013, 07:42 PM
Lookin' good. :thumbs up::thumbs up: