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ADJUNCT - Rennet Surface White Mold (Penicillium candidum) Ripened
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Brie - Cutting In Half, Before Bloom Or After Or When Ripened?
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Topic: Brie - Cutting In Half, Before Bloom Or After Or When Ripened? (Read 1354 times)
stoneyridge
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Brie - Cutting In Half, Before Bloom Or After Or When Ripened?
«
on:
October 25, 2010, 04:12:55 PM »
I have a question for those more experienced than myself. I'm thinking about cutting a brie in half, since we won't use more than 1/2 at a time. Am I better off to wait until it is fully aged to cut it, or can I cut it now, so that it has full rind on the half? I'm not sure the effect of aging if I cut it now. Any advise would be appreciated. Thanks.
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linuxboy
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Re: Brie - Cutting In Half, Before Bloom Or After Or When Ripened?
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Reply #1 on:
October 25, 2010, 06:59:19 PM »
Cut either before it has molded over so the edge can mold over, or after it is done aging (cut and wrap). If you do it during, insides are gooey and may leak out and it will lose its shape.
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stoneyridge
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Re: Brie - Cutting In Half, Before Bloom Or After Or When Ripened?
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Reply #2 on:
October 25, 2010, 08:38:23 PM »
Thanks, Linuxboy. I just made them yesterday, and wasn't sure if I could cut them before without adversely affecting the aging process. I'm going to go ahead and do that, and see how it comes out. Thanks again.
Diane
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CheeseForum.org » Forum
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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
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ADJUNCT - Rennet Surface White Mold (Penicillium candidum) Ripened
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Brie - Cutting In Half, Before Bloom Or After Or When Ripened?