Author Topic: Buttery Taste & Adding Morel MushroomsTo Brie Recommendations  (Read 2204 times)

murmur

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Buttery Taste & Adding Morel MushroomsTo Brie Recommendations
« on: October 30, 2012, 03:09:37 PM »
I am a chef by trade and so much of my cheesemaking will be trying to make amazing cheeses with unusual or interesting flavor profiles..
I still want subtle natural flavors that will compliment the buttery-ness of a great brie.
Is that buttery-ness from the fat or is it from the culture?

At what point do I incorporate the mushrooms? Is it best to rehydrate the dried mushrooms or should I make a dried mushroom powder and sprinkle in the centre of the mould when I am scooping in the moist curd?
Thank you in advance for your responses.
« Last Edit: November 01, 2012, 02:39:25 AM by murmur »

linuxboy

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Re: Buttery Taste & Adding Morel MushroomsTo Brie Recommendations
« Reply #1 on: October 30, 2012, 03:36:00 PM »
Quote
buttery-ness from the fat or is it from the culture?
Both. Also from rind flora.
Quote
make a dried mushroom powder and sprinkle in the centre of the mould when I am scooping in the moist curd?
This. No need to rehydrate.

Mighty Mouse

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Re: Buttery Taste & Adding Morel MushroomsTo Brie Recommendations
« Reply #2 on: October 30, 2012, 04:08:51 PM »
Mmmmmm... that sounds really good!