So, made my first raw milk bries, and everything looked good until bad weather hit out at the farm. I let them age too long with the lid of the box loose, and they seem awful dry. They were soft and seemed like a good texture when I unmolded them, but now they're shrunk a lot in height and seem pretty tough. They're a little over a week old, top and bottom have bloomed really nicely, but not the sides. Washed one with beer today to see if that would help matters at all...
We're opening our licensed creamery this summer and this brie is the one cheese I just really can't seem to get a handle on at all. Getting lots of compliments about the others, but I don't know anybody else who even makes brie, so I'm running out of folks to ask.
TIA! Caite
