Ilona @ Malina Organix (@malinanewyork)

My second blue cheese - Fourme d'Ambert - is officially ready and it turned out absolutely delicious. Rich, earthy, complex flavor with beautiful blue veining and that unmistakable character only real aging can create. Honestly, I don’t think I’ll ever buy blue cheese again after making my own 💛 Made from raw Jersey cow milk and aged at 54F, 85% humidity for 2 months. Cheesemaking is quickly becoming an obsession. I used this recipe as a reference: https://cheesemaking.com/products/fourme-d-ambert-cheese-making-recipe