Author Topic: Brie very 'earthy'  (Read 620 times)

Offline Dorchestercheese

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Brie very 'earthy'
« on: April 18, 2017, 06:37:24 AM »
Hi-  My Brie is coming out earthy in flavor.  Any idea why? I'm using the recipe on New England cheese. The texture is awesome buttery smooth and silky.  Is it the milk?

Offline Dorchestercheese

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Re: Brie very 'earthy'
« Reply #1 on: April 18, 2017, 06:46:13 AM »
Wait I just realized it's only 5 weeks old maybe it needs longer.

Offline SOSEATTLE

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Re: Brie very 'earthy'
« Reply #2 on: April 18, 2017, 08:07:40 PM »
Brie is supposed to have a mushroomy/earthy flavor.


Susan

Offline Gregore

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Re: Brie very 'earthy'
« Reply #3 on: April 18, 2017, 11:38:55 PM »
Some cultures are like that , is this a commercial culture ? 

Offline Dorchestercheese

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Re: Brie very 'earthy'
« Reply #4 on: April 19, 2017, 06:26:35 AM »
Here is the recipe-
- 1 Pack of Rick's Mesophilic C101 culture OR 1/4 teaspoon of MM100
The next 2 cultures are surface ripening molds and should be added to the milk when culture is added.
- Geotrichum C7 - just a pinch (about 1/32 tsp.) 
- P.candidum C8 - 1/16 tsp.
- Calcium Chloride 1/4 tsp- If having problems with forming a good curd using cold stored milk then this can help. We do not use this with fresh milk.


Offline AeonSam

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Re: Brie very 'earthy'
« Reply #5 on: April 20, 2017, 09:05:00 AM »
Hello,

I typically use Flora Danica for brie since it's more buttery. I've found the mm cultures to produce a rubbery texture in Brie and Cams.

Sam

Offline Dorchestercheese

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Re: Brie very 'earthy'
« Reply #6 on: April 20, 2017, 05:29:56 PM »
I was at a restaurant last night and had a Brie that was like eating a buttery cheese with no earthy. ..wish I knew the producer

Offline AeonSam

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Re: Brie very 'earthy'
« Reply #7 on: April 20, 2017, 05:53:25 PM »
I would definitely give Flora Danica from Danisco or Probat 222, or even Meso B from biena a try. These all produce more butter tastes.

Sam

Offline Gregore

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Re: Brie very 'earthy'
« Reply #8 on: April 21, 2017, 12:24:41 AM »
When you say earthy .... do you mean like dirt ?  Or barn yard , hay ? Or mushroomy ?

A good cam should have a coliflower  type taste also

Offline Dorchestercheese

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Re: Brie very 'earthy'
« Reply #9 on: April 21, 2017, 06:31:00 AM »
The cheese taste creamy smooth mellow then you are left in your mouth a bitter taste at the end.  Not mushroom I like mushroom

Offline AeonSam

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Re: Brie very 'earthy'
« Reply #10 on: April 21, 2017, 12:20:49 PM »
For what it's worth - I read that bitter peptides are a result of proteins breaking down too quickly and one of many causes is an aggressive strain of PC. I went down to a more moderate PC (ABL) and I stopped having that issue.

Sam

Offline Dorchestercheese

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Re: Brie very 'earthy'
« Reply #11 on: April 21, 2017, 06:42:19 PM »
thanks all..
Too bad I can't send out samples.

Offline Gregore

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Re: Brie very 'earthy'
« Reply #12 on: April 22, 2017, 12:36:07 AM »
I agree a less aggressive will help a lot

But I also find that the bitter ending mellows as they get older , geo can be a little acrid on the finish notes .


Offline Dorchestercheese

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Re: Brie very 'earthy'
« Reply #13 on: April 26, 2017, 11:44:33 AM »
Thank you everyone .. back to the lab lol

Offline Dorchestercheese

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Re: Brie very 'earthy'
« Reply #14 on: April 26, 2017, 06:01:11 PM »
Hi-  I'm back.  So I cut a blue cheese I made and it has the same musty basement taste as my brie.  It was of course covered with all kinds of colors where the brie only the white.