Author Topic: My 2nd Brie  (Read 2331 times)

Offline Boofer

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Re: My 2nd Brie
« Reply #15 on: March 03, 2013, 02:47:29 PM »
Oh, Jeff, that's looking good! :)

Does it feel firm or soft?

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Offline JeffHamm

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Re: My 2nd Brie
« Reply #16 on: March 03, 2013, 04:04:44 PM »
It's firm.  The mould is full coverage, but not thick yet.  I think I usually wrap too late and the rind gets too thick.  It should start to soften more over the next week or two.  Will see how that goes.

- Jeff
The wise do not always start out on the right path, but they do know when to change course.

Offline JeffHamm

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Re: My 2nd Brie
« Reply #17 on: March 04, 2013, 01:11:09 PM »
Moved it into the regular fridge now.  Will flip once a day from now on.  Not much to see until the unveiling.

- Jeff
The wise do not always start out on the right path, but they do know when to change course.

Offline stratocasterdave

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Re: My 2nd Brie
« Reply #18 on: March 04, 2013, 02:02:55 PM »
Jeff,

May seem like a dumb question but did you cut/trim the sides at some point?  I may have to trim mine.  The sides are getting "liquidy" and starting to fall out.  The top and bottom are more firm.  It's been 10 days.  No mold yet.

Dave

P.S. Sorry to hijack your thread.  Just thinking my question was apropos while looking at your results.

Offline JeffHamm

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Re: My 2nd Brie
« Reply #19 on: March 04, 2013, 04:22:53 PM »
Hi Dave,

No, I've not had to trim anything.  This one is behaving quite well.  It is possible cooked the curds a bit more than is typical, but we'll see how it turns out. 

- Jeff
The wise do not always start out on the right path, but they do know when to change course.


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Offline Boofer

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Re: My 2nd Brie
« Reply #20 on: March 04, 2013, 06:46:06 PM »
It's been 10 days.  No mold yet.
Why no mold? How's your humidity?

The "liquidy" condition doesn't sound good.

-Boofer-
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Bread, beer, wine, cheese...it's all good.

Offline JeffHamm

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Re: My 2nd Brie
« Reply #21 on: March 04, 2013, 08:38:21 PM »
Hmmm, if there's no mould yet, and the cheese is getting liquidy around the edges, it could be that the surface is too wet and you've got a wild geo party going on.  Geo will liquify the cheese, and it will keep the surface too wet for PCad to show up.  So, it could be that you've just got geo gone wild.  That's what happened to my first brie make at least.  I think the curds were too soft and wet, and never drained properly. 

- Jeff
The wise do not always start out on the right path, but they do know when to change course.

Offline Boofer

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Re: My 2nd Brie
« Reply #22 on: March 05, 2013, 08:26:20 AM »
Let's ferment something!
Bread, beer, wine, cheese...it's all good.

Offline stratocasterdave

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Re: My 2nd Brie
« Reply #23 on: March 05, 2013, 08:31:23 AM »
The top and bottom are firm.  Not dry or wet.  The sides stayed wet.  I did accidentally break one while flipping.  The inside was ok. 

My humitity is around 90.  I don't have these in my cave though.  I have them in the fridge at 43F.  That may be the issue. 

I have the entire Geo Gone Wild dvd collection!   :P

Offline JeffHamm

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Re: My 2nd Brie
« Reply #24 on: March 28, 2013, 02:07:42 PM »
Hi,

Well, it's almost 5 weeks since make day.  The cheese had a give to it for a wee bit now.  And, we're getting together for Easter Family stuff, so I'm taking a cheese plate and figured I would open this and check on the verdict.  The plate will contain a piece of caerphilly, Derby (14 months), Gouda (a day shy of 27 months), some feta (2 weeks old), and some of this Brie (5 weeks).  We had a taste to make sure it was ok, and it is "au point" right now.  It's ripened through, as you can see in photo 2, there's no slip skin, the texture is smooth and creamy, and the flavour has that wonderful richness with the rind just starting to give a sharp bite.  If this ages too much longer it will end up going too far into the sharp bitter notes of an overripe cheese, so I guess we'll just have to suffer and eat it up! :)  I will definately be making this one again, and may open the next one at 4 weeks.

- Jeff
« Last Edit: March 28, 2013, 02:25:01 PM by JeffHamm »
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Offline meyerandray

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Re: My 2nd Brie
« Reply #25 on: March 28, 2013, 04:22:05 PM »
Looks delicious!  Congrats!  I am thinking of trying a camembert next, I ordered some PC and was going to wait for it to get here, but I may try with your technique-I am impatient and they won't ship my cultures until Tuesday (the day after Easter easter monnday?? is national holliday here), but with the long weekend I think I will give this a try!
Congrats on your success and on what sounds like a very impressive cheese plate, you must get invited to a lot of parties  ;)

Offline Shazah

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Re: My 2nd Brie
« Reply #26 on: March 28, 2013, 05:12:54 PM »
Great result Jeff.  This cheese looks superb  :P and is very deserving of a cheese to you.

I made one last year and was very happy with the outcome although I was disappointed that the wrapper stuck to the cheese.  I ended up having to scrape alot of the rind off, but it still tasted delish and I was able to share alot of it at Christmas time.

I know your family gathering are going to appreciate your efforts with that wonderful cheese platter - ENJOY!

Cheers
Sharon

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Offline Al Lewis

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Re: My 2nd Brie
« Reply #27 on: March 28, 2013, 05:13:21 PM »
Beautiful job Jeff!!  A cheese to you for such a remarkable success!!! ;)

Offline CheeWilly

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Re: My 2nd Brie
« Reply #28 on: March 28, 2013, 07:39:28 PM »
One of my faves and looks great.
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Offline mbox

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Re: My 2nd Brie
« Reply #29 on: March 28, 2013, 11:14:11 PM »
Hi,

Well, it's almost 5 weeks since make day.  The cheese had a give to it for a wee bit now.  And, we're getting together for Easter Family stuff, so I'm taking a cheese plate and figured I would open this and check on the verdict.  The plate will contain a piece of caerphilly, Derby (14 months), Gouda (a day shy of 27 months), some feta (2 weeks old), and some of this Brie (5 weeks).  We had a taste to make sure it was ok, and it is "au point" right now.  It's ripened through, as you can see in photo 2, there's no slip skin, the texture is smooth and creamy, and the flavour has that wonderful richness with the rind just starting to give a sharp bite.  If this ages too much longer it will end up going too far into the sharp bitter notes of an overripe cheese, so I guess we'll just have to suffer and eat it up! :)  I will definately be making this one again, and may open the next one at 4 weeks.

- Jeff

This Brie looks excellent and i am sure it tastes as it looks....a cheese to such a beauty !
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