Author Topic: Buttery Taste & Adding Morel MushroomsTo Brie Recommendations  (Read 410 times)

Offline murmur

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Buttery Taste & Adding Morel MushroomsTo Brie Recommendations
« on: October 30, 2012, 10:09:37 AM »
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.
« Last Edit: October 31, 2012, 09:39:25 PM by murmur »


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Online linuxboy

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Re: Buttery Taste & Adding Morel MushroomsTo Brie Recommendations
« Reply #1 on: October 30, 2012, 10:36:00 AM »
Quote
buttery-ness from the fat or is it from the culture?
Both. Also from rind flora.
Quote
make a dried mushroom powder and sprinkle in the centre of the mould when I am scooping in the moist curd?
This. No need to rehydrate.
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Offline mightyMouse.tar.gz

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Re: Buttery Taste & Adding Morel MushroomsTo Brie Recommendations
« Reply #2 on: October 30, 2012, 11:08:51 AM »
Mmmmmm... that sounds really good!
// bad cheese exception handling
try { Cheese myCheese = new Gouda(); } catch (NastyCheeseException e) { throw new CultureContaminationException(); }