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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => Problems - Questions - Problems - Questions? => Topic started by: murmur on April 16, 2014, 05:02:35 PM

Title: Brie Curd Voids
Post by: murmur on April 16, 2014, 05:02:35 PM

I am curious if there is a relationship between exterior curd voids on a new Brie and finished quality?
After flipping my molds I see these exterior curd voids. And because I am not pressing these out- What impact do they have. I have not cut my curd before scooping into the molds as I am trying to keep the curd intact.
Is it better to cut the curds before scooping? Will it reduce voids?

An early example of what I am talking about. My first attempt at Brie- Has gotten somewhat better. Sorry for pic quality

Title: Re: Brie Curd Voids
Post by: Matthewcraig on April 16, 2014, 05:51:22 PM

yes i would have recommended cutting the curd if you want to get rid of the voids i suggest breaking it up and starting over with the flipping