Author Topic: Brie de Melun - A brevi brie  (Read 704 times)

Offline Silver

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Brie de Melun - A brevi brie
« on: November 08, 2011, 04:05:18 AM »
Hello all.

I am looking for a penicillium candidum style cheese with brevibacterium linens in it. I came across Brie de Melun as a suggestion of this combo. I am wondering if anyone has any idea of the method? Obviously it is a brie variant, but I am wondering if the b linens is added at the ripening stage (most common option) or to the rind via spray or washing?

I am guessing due to the 'rareness' of this unique combination cheese I will not get a barrage of info, so for those more interested in knowing more see http://frenchfoodfool.com/2011/01/28/cheese-university-xi-brie-de-melun/

I am also interested if anyone knows any other rare combos of peni candi with b linens.

Thanks.

Silver
« Last Edit: November 08, 2011, 04:32:01 AM by silverjam »


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Offline Boofer

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Re: Brie de Melun - A brevi brie
« Reply #1 on: November 08, 2011, 09:42:32 AM »
Well, it's not a Brie, but I recently did a Reblochon that turned out pretty nice. It contained both PC and linens. It could probably be stretched to fill a Brie mold.

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Offline Bob

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Re: Brie de Melun - A brevi brie
« Reply #2 on: November 10, 2011, 02:22:25 AM »
 :) :) Tasmanian Heritage Red Square....my favourite cheese! Love the beautiful soft, glossy paste, with the rich creamy earthy taste, set off by the lovely washed rind bite. A real taste sensation.

If you can replicate that, then you have truly mastered the art of Washed Rind Bries silverjam!!
Turning liquid milk into solid gold!