Author Topic: Brie on Brie  (Read 1036 times)

Offline Brie

  • Old Cheese
  • *****
  • Location: Phoenix, AZ
  • Posts: 535
  • Cheeses: 29
  • Default personal text
Brie on Brie
« on: June 01, 2010, 09:46:42 PM »
Okay--I have been waiting 6 months for this cheese to be the Brie that I love. The taste is there, but the paste is not runny, as it should be. Used 50/30 whole raw milk to whole raw cream. Did not innoculate milk with P.Candidum. It took 3 days to drain. Finally, sprayed with P.Candidum--4 times during two weeks to form white bloom. As you will note, it is ashed. It's not funny--my Brie is not runny. What happened?
Darn, another cheese meltdown--ahh, perfect fondue.


Guests, join the CheeseForum.org community to remove this ad.


Offline Alex

  • Old Cheese
  • *****
  • Location: Haifa,Israel
  • Posts: 732
  • Cheeses: 27
  • Default personal text
Re: Brie on Brie
« Reply #1 on: June 01, 2010, 11:41:52 PM »
6M is a very long time to age Brie. In what conditions did it age? Did you wrap it? May you overdried the cheese at the beginning. I make lactic cheeses in similar way, after 3-4 M they are dry and have sharp taste.
Alex-The Cheesepenter

Offline Brie

  • Old Cheese
  • *****
  • Location: Phoenix, AZ
  • Posts: 535
  • Cheeses: 29
  • Default personal text
Re: Brie on Brie
« Reply #2 on: June 02, 2010, 09:17:24 PM »
Yes, but it is not dry--very smooth and creamy; yet not gooey. The taste is classic brie. Where did the goo go?
Darn, another cheese meltdown--ahh, perfect fondue.

Offline linuxboy

  • Old Cheese
  • *****
  • Location: Ukiah, CA
  • Posts: 3,986
  • Cheeses: 199
  • www.wacheese.com
    • Washington Cheese Guild
Re: Brie on Brie
« Reply #3 on: June 02, 2010, 09:31:53 PM »
What was the fat of the milk and moisture of the curd? Also, what size is that wheel? Doesn't look like a standard brie size.
Taking an extended leave (until 2015) from the forums to build out my farm and dairy. Please e-mail or PM if you need anything.

Offline Brie

  • Old Cheese
  • *****
  • Location: Phoenix, AZ
  • Posts: 535
  • Cheeses: 29
  • Default personal text
Re: Brie on Brie
« Reply #4 on: June 02, 2010, 09:51:15 PM »
I used 1 gallon Raw Organic Milk that registered at 3.5%--then added 1 gallon raw organic cream. This was one heavy cheese! It is 2.25" high in a normal cam mold and refused to relase any more whey. Was it the extra fat content?
Darn, another cheese meltdown--ahh, perfect fondue.


Guests, join the CheeseForum.org community to remove this ad.


Offline linuxboy

  • Old Cheese
  • *****
  • Location: Ukiah, CA
  • Posts: 3,986
  • Cheeses: 199
  • www.wacheese.com
    • Washington Cheese Guild
Re: Brie on Brie
« Reply #5 on: June 02, 2010, 10:21:44 PM »
So you made a triple cream+ cheese that's twice the height of a normal cam? Bries run because of proteolysis, meaning proteins break down from the enzymes that the p candidum releases. If the PF ratio is not according to traditional makes, they won't run, the fat keeps it too stable due to fat agglomeration, even with lypolysis. You'll get more of a cream cheese with candidum qualities that spreads well when the fat content is that high. Is that what you have? Cream cheese that tastes like brie, right?

Taking an extended leave (until 2015) from the forums to build out my farm and dairy. Please e-mail or PM if you need anything.

Offline Brie

  • Old Cheese
  • *****
  • Location: Phoenix, AZ
  • Posts: 535
  • Cheeses: 29
  • Default personal text
Re: Brie on Brie
« Reply #6 on: June 02, 2010, 11:14:08 PM »
Thanks for replying, Linux. No, the paste is firmer than cream cheese--quite like a camembert that has not ripened enough. Almost like butter. No ammonia smell--it seems it stabilized somehow through the ripening process and refuses to move on. I have three more that I have not cut--should I let them go on and test later?
Darn, another cheese meltdown--ahh, perfect fondue.

Offline linuxboy

  • Old Cheese
  • *****
  • Location: Ukiah, CA
  • Posts: 3,986
  • Cheeses: 199
  • www.wacheese.com
    • Washington Cheese Guild
Re: Brie on Brie
« Reply #7 on: June 02, 2010, 11:21:37 PM »
Ah, got it, then like a cream cheese that's had water evaporate from it for 6 months :)

This cheese is pretty much done, the fat has stabilized it. You can eat it or cook with it. I bet it would make a lovely addition to a sauce or would be great slivered in some pasta with a little truffle oil.
Taking an extended leave (until 2015) from the forums to build out my farm and dairy. Please e-mail or PM if you need anything.