Made a third batch of shitake Brie cheese a while ago. The two cheeses have been in the regular fridge, wrapped of course, for the past few weeks. They were made according to the directions I posted (with numerous photos) in another thread. (although this is not that same batch)
This batch somehow took on some B. linens. Can you tell there's a lot of B. linens in the area??
Seems like almost every cheese invites the B. linens to visit. I've been concerned about these two Brie cheeses but the one I opened tastes good. It doesn't taste as magically wonderful as the first shitake Brie I made, partly because of the B. linens. The PC covering wasn't as robust as usual and it was happier under the bark than up against the paper it was wrapped in. Oh, and check out how the bark created impressions in the PC on the sidewalls of the cheese.
A mystery is that I could not see any sign of the mid-level layer of ground shitake mushrooms on this cheese. We looked and looked. I could see where the top and bottom cheeses met in the middle but couldn't see any shitake. The paste was quite creamy soft except for just in the very middle. I sent half of this cheese with our neighbor who had joined us for a dinner of goat spare ribs, potatoes steamed and sauteed in olive oil with garlic, broiled Brussel sprouts. This all followed a wine and cheese course naturally!