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The process of making Fourme d'Ambert complex and it involves six stages.
1) In the first step cultures containing lactic acid bacteria are added to the milk
to make the mild curdle.
2)The curdled milk is then cut into small cubes and
shaken for over an hour to help separate the cheese grains from the whey.
3) Next the curds are placed in a mold and lightly pressed to drain the cheese.
During the molding phase, small pockets form between the cheese grains because the
cheese grains do not adher to each other.
4) Once being molded, the cheese is
immersed in a concentrated salt solution for several hours (brining).
5) Blue mould needs space and oxygen to develop, so the cheese is pricked with a large needle.
Thus the blue will have the air it needs to spread through the little pockets into the center of the
cheese while the cheese ripens.
6) The downy white fur that grows on its surface is regularly
smoothed down so that the rind forms slowly. After a few days, the blue mould begins to appear
and the cheese paste begins to ripen.
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