Author Topic: Shitake Brie is delicious and beautiful  (Read 1662 times)

Offline Tiarella

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Re: Shitake Brie is delicious and beautiful
« Reply #30 on: January 29, 2014, 10:07:33 AM »
Thank you Paul and JWalker!  Kind of nice to receive cheeses for something I did last year!   ;D  The mushrooms were dried and then grated but I think you could do it the other way around.  I'd dried them when I harvested them quite some time before this make. 

Paul,  I want one of the bark stripping tools! The blade turns up at the edges to give you a perfect width each time.  Okay, it's true I'm a tool junkie.....I guess the good thing about birch bark is you can use scissors to trim it or just peel by hand.  I don't know of any sources for fallen spruce but if you want me to send you some birch bark I'd be glad to.  Just PM me your mailing address.  (unless you just want to post it here and see what else gets sent to you!   ??? )

JWalker, I'll be curious how your thin Bries turn out.  YOu know, I think you could add some shitake between a stacked pair of thin Bries even at this point.  You couldn't put the shitake on all sides and top and bottom but surely you could make a layer cake with them.  I didn't do anything to the shitake and I'm sure they brought all kinds of extra stuff with them given that they grew in the woods and were dried in our kitchen.  I think the PC had it's favorite conditions and was more than able to out compete everything else. 

There is a shitake Brie tutorial I posted somewhere on the forum.  Alas, I had some B. linens visit one batch of 4 shitake Brie and the flavor was SO strong that it could no longer be called Brie.  Thinking of that cheese "Stinking Bishop" has me wondering if I should have named them "Stinking Woodsman" in honor of the mushroom component.


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Offline Tiarella

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Re: Shitake Brie is delicious and beautiful
« Reply #31 on: January 29, 2014, 10:15:57 AM »
Here's a link to the tutorial for shitake Brie:
http://cheeseforum.org/forum/index.php/topic,10706.0.html

Here's a thread for the first make's issue of some blue/gray showing up early and what I did about it and how it resolved by being out competed:
http://cheeseforum.org/forum/index.php/topic,10449.0.html

Offline ArnaudForestier

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Re: Shitake Brie is delicious and beautiful
« Reply #32 on: January 29, 2014, 10:51:53 AM »
Thanks, Tiarella.  Yeah, that's been my problem as well, finding one with the "U" or "C" shape to it.  I thought to score the bark for the width and then just run a wide chisel, would probably work but would hope to find the dedicated tool. 

Thank you on the offer of birch - I have tons, due to heading to the U.P. several times per year.  I'm definitely doing some cheeses with it, seeing how beautiful and delicious yours look.  Just the traditionalist in me seeking something to peel the spruce. 

Let's keep our eyes out!  :)
- Paul

Offline jwalker

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Re: Shitake Brie is delicious and beautiful
« Reply #33 on: January 29, 2014, 10:53:12 AM »
JWalker, I'll be curious how your thin Bries turn out.  YOu know, I think you could add some shitake between a stacked pair of thin Bries even at this point.  You couldn't put the shitake on all sides and top and bottom but surely you could make a layer cake with them.  I didn't do anything to the shitake and I'm sure they brought all kinds of extra stuff with them given that they grew in the woods and were dried in our kitchen.  I think the PC had it's favorite conditions and was more than able to out compete everything else. 


I made one with a divider in the mold , thinking that just one would be too thick , then they settled down to only about 1/2-3/4" each , which just looked to thin to me , after a few days in the cave , I decided to put them together , so they will have a bit of a rind between them.(maybe will age faster?)

These are the ones , they are now fused into one and aging , will let you know how it turns out.

No..........I'm not a professional CheeseMaker , but I play one on TV.