I am a chef by trade and so much of my cheesemaking will be trying to make amazing cheeses with unusual or interesting flavor profiles..
I still want subtle natural flavors that will compliment the buttery-ness of a great brie.
Is that buttery-ness from the fat or is it from the culture?
At what point do I incorporate the mushrooms? Is it best to rehydrate the dried mushrooms or should I make a dried mushroom powder and sprinkle in the centre of the mould when I am scooping in the moist curd?
Thank you in advance for your responses.