I made tiny (like 3") discs of goats' milk brie. Two questions:
1 disc that I isolated b/c there was no more room in my steamer tray tucked in a plastic cake carrier I was using for aging, was left to age in the butter compartment of the fridge, in a tupperware w/the lid off and a small ramekin of water for moisture. Well, it completely dried out. HOWEVER, when I cut it open and tried eating it anyway, it was so delicious! It was kind of like an aged Gouda a little bit. What happened and can I duplicate it and is it no longer brie but a different kind of cheese?
The other discs turned out fine, by appearances. Perfect rind, nice and soft inside. However, the cheese tastes so 'sharp' (I don't know that bitter is the right word), that it burns my lips! Some people say that bad brie tastes like ammonia, but I've never used ammonia, so I don't even know how it smells. What did I do wrong? And if I leave it in the butter compartment like the first disc, will it turn into that better, albeit dried out, result?