Author Topic: Blue Brie by Default?  (Read 931 times)

Offline Brie

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Blue Brie by Default?
« on: January 17, 2010, 08:08:04 PM »
My perfect bries are blooming some very blue spores, in addition to the white, which I am wondering about. In the past, when I have made mold-ripened cheese, they have sometimes developed grey or black spores, which I had remedied with salt rub. This blueing, I believe, may be due to storing in my cave too close to the stilton and gorgonzola. While each cheese has it's own container, I've heard that blues are very hard to control. I'm almost thinking that I should just let the blue run wild on the brie and see what happens. Thoughts? Advice? Wine pairings?
Thanks,
Christine
Darn, another cheese meltdown--ahh, perfect fondue.


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Offline Majoofi

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Re: Blue Brie by Default?
« Reply #1 on: February 09, 2010, 10:02:09 PM »
Yeah, I'd leave it alone. Otherwise you'd be mucking up your white rind.

Offline Brie

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Re: Blue Brie by Default?
« Reply #2 on: February 09, 2010, 11:07:03 PM »
Thanks for the reply--they're into the cave now--the white candidum is fine, and I'm interested to see how they will turn out--I love this experimentation!
Darn, another cheese meltdown--ahh, perfect fondue.

Offline Alex

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Re: Blue Brie by Default?
« Reply #3 on: February 09, 2010, 11:44:24 PM »
May be you'll win a Cambozolla type cheese, depending how far the blue will develope. In a real Cambozolla the blue is only between the two layers of Camembert. Wait and I hope you will enjoy it.
Alex-The Cheesepenter