Author Topic: Brie, After Forming - Too Thick, Cut Into Two Wheels?  (Read 784 times)

Offline Melbourne Cheese

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Brie, After Forming - Too Thick, Cut Into Two Wheels?
« on: April 28, 2012, 07:42:23 AM »
Haven't been here for a while and just started making cheese again.  So good to be back!!

Made a triple cream brie today and it has come out very very thick.  I will let it drain for a day or so but if it remains thick, is there anything wrong with cutting it like a sponge cake and take a layer off so it is not so thick before I brine it??

Any help appreciated.

Thanks

Offline hoeklijn

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Re: Brie, After Forming - Too Thick, Cut Into Two Wheels?
« Reply #1 on: April 28, 2012, 02:20:48 PM »
Well, if very very thick means twice as thick as a normal Brie, I would indeed give it a try to cut it in half. Is is still loosing much whey?
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