I am curious if there is a relationship between exterior curd voids on a new Brie and finished quality?
After flipping my molds I see these exterior curd voids. And because I am not pressing these out- What impact do they have. I have not cut my curd before scooping into the molds as I am trying to keep the curd intact.
Is it better to cut the curds before scooping? Will it reduce voids?
An early example of what I am talking about. My first attempt at Brie- Has gotten somewhat better. Sorry for pic quality
