Author Topic: Flipping Brie/Camembert  (Read 989 times)

Offline jbuczek

  • Young Cheese
  • **
  • Location: San Francisco
  • Posts: 14
  • Cheeses: 1
  • Default personal text
Flipping Brie/Camembert
« on: October 26, 2013, 02:20:20 PM »
Hi all. Making my first Bries in Camembert molds. Day five and they are firming up and the PC is blooming great. I am curious how you guys flip the wheels. Bare hands leaves finger prints in the soft velvet. Are there any tricks to flipping w/o hands that I should know? Or do I need to put on latex gloves?

Offline Pete S

  • Mature Cheese
  • ****
  • Location: Neb
  • Posts: 129
  • Cheeses: 5
  • Default personal text
Re: Flipping Brie/Camembert
« Reply #1 on: October 26, 2013, 03:26:50 PM »
  on my Camemberts I press the velvet down every time I turn them. This is the first time I have made them and am following what I have read here on the Forum.They seem to be doing very well.   Pete

Offline High Altitude

  • Mature Cheese
  • ****
  • Location: Colorado
  • Posts: 236
  • Cheeses: 18
  • Cheesemaking & Winemaking
Re: Flipping Brie/Camembert
« Reply #2 on: November 03, 2013, 01:10:21 PM »
If they're small, I flip with two fingers (but like Pete said, you should be patting down the velvet anyway, so finger prints don't matter).  For larger wheels, I place a draining mat on top and flip over right onto that, so you never even touch the surface directly.

I have found that if the drainage holes are small enough, you really don't need to pat down the velvet on the larger surfaces, rather just the sides.
Have some (homemade) wine with that cheese!