Author Topic: Creme Fraiche Brie, my first bloom rind.  (Read 409 times)

Offline jbuczek

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Creme Fraiche Brie, my first bloom rind.
« on: October 27, 2013, 11:48:11 AM »
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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Offline High Altitude

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Re: Creme Fraiche Brie, my first bloom rind.
« Reply #1 on: November 01, 2013, 01:33:55 PM »
Looks good to me!  Not nearly as "brainy" as my first Brie attempt...
Have some (homemade) wine with that cheese!

Offline jbuczek

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Re: Creme Fraiche Brie, my first bloom rind.
« Reply #2 on: November 02, 2013, 03:03:29 PM »
Wow! Tell me how yours turned/turns out when you cut into it.

Offline High Altitude

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Re: Creme Fraiche Brie, my first bloom rind.
« Reply #3 on: November 03, 2013, 01:06:36 PM »
I will, for sure, but that's still another 4 weeks out probably!

Be sure to post your "cut open" pics too  :).
Have some (homemade) wine with that cheese!

Offline High Altitude

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Re: Creme Fraiche Brie, my first bloom rind.
« Reply #4 on: January 02, 2014, 01:48:24 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  ;D.

How was yours??
Have some (homemade) wine with that cheese!


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