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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
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ADJUNCT - Rennet Surface White Mold (Penicillium candidum) Ripened
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Creme Fraiche Brie, my first bloom rind.
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Topic: Creme Fraiche Brie, my first bloom rind. (Read 1774 times)
jbuczek
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Creme Fraiche Brie, my first bloom rind.
«
on:
October 27, 2013, 04:48:11 PM »
Hi all. Made my first bloomy rind, a Brie with whole organic milk and a bit of my own homemade creme fraiche thrown in. Pic shows the the two Camembert-size wheels this morning, seven days in. Can you guys tell me if everything looks ok? Seems like the brainy pattern on the side may be too much. I also had a darkish brown smudge on the underside of one and applied a little salt/vinegar solution. Wasn't sure if it was mold or not. I do think next time i will not use tatami mats. The runnels they leave are just too deep.
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High Altitude
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Re: Creme Fraiche Brie, my first bloom rind.
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Reply #1 on:
November 01, 2013, 06:33:55 PM »
Looks good to me! Not nearly as "brainy" as my first Brie attempt...
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jbuczek
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Re: Creme Fraiche Brie, my first bloom rind.
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Reply #2 on:
November 02, 2013, 08:03:29 PM »
Wow! Tell me how yours turned/turns out when you cut into it.
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High Altitude
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Re: Creme Fraiche Brie, my first bloom rind.
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Reply #3 on:
November 03, 2013, 07:06:36 PM »
I will, for sure, but that's still another 4 weeks out probably!
Be sure to post your "cut open" pics too
.
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High Altitude
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Re: Creme Fraiche Brie, my first bloom rind.
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Reply #4 on:
January 02, 2014, 07:48:24 PM »
Okay, you wanted to see how this brainy brie turned out! It was wonderful! Very creamy and excellent (fairly strong) flavor, just as I like it. I have since made another batch and hope for the same
.
How was yours??
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CheeseForum.org » Forum
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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
»
ADJUNCT - Rennet Surface White Mold (Penicillium candidum) Ripened
»
Creme Fraiche Brie, my first bloom rind.