Author Topic: Our 2nd batch of Brie  (Read 1143 times)

PBNoodles

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Our 2nd batch of Brie
« on: August 13, 2015, 01:51:53 AM »
Hi there! Here's a picture of our finished Brie! This is from our second time around of Brie making. I do have a question though. The rind is just so darn bitter! It's like almost spicy but the inside is gooey and delicious. I just don't remember store bought rind being so spicy/bitter...We used the P. Candidum neige and geo. It was in our wine cave for about a week then into the regular fridge to complete the aging. Overall I'm pretty proud! We had some on a peach, caramelized onion, bacon and balsamic pizza tonight. It was delicious!



Offline Gregore

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Re: Our 2nd batch of Brie
« Reply #1 on: August 13, 2015, 06:59:20 AM »
Can't tell you why it would be bitter but that is one yummy looking cheese .

Offline Bantams

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Re: Our 2nd batch of Brie
« Reply #2 on: August 13, 2015, 03:47:57 PM »
Likely not enough salt.
It doesn't necessarily taste like it's lacking salt, but it will still affect the development and lead to bitter flavors.  Very common problem in Brie/camembert types.
Looks beautiful, though!

PBNoodles

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Re: Our 2nd batch of Brie
« Reply #3 on: August 14, 2015, 01:10:12 AM »
Thank you! I will keep in mind to try to use more salt next time.

SOSEATTLE

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Re: Our 2nd batch of Brie
« Reply #4 on: August 14, 2015, 01:19:25 AM »
Could also be ammonia in the rind. Are you getting any ammonia aroma?


Susan

John@PC

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Re: Our 2nd batch of Brie
« Reply #5 on: August 16, 2015, 01:13:57 PM »
 A thumbs-up  to you PBN and welcome.  I agree with the salt advice.  Get the right balance and the rind will be delicious.