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Fourme d'Ambert is a mild blue cheese that tends to have a drier curd and develops a dry rind with a light white surface mould. The interior does not consolidate so much and leaves many large openings internally for the blue to grow in. This blue cheese typically ages for two months before consumption. My version is brined and not salted as a traditional Ambert would be. It is also not as tall, as I did not have the required mould to form it in.
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