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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Rennet Surface White Mold (Penicillium candidum) Ripened => Topic started by: jbuczek on October 27, 2013, 04:48:11 PM

Title: Creme Fraiche Brie, my first bloom rind.
Post by: jbuczek on October 27, 2013, 04:48:11 PM

Hi all. Made my first bloomy rind, a Brie with whole organic milk and a bit of my own homemade creme fraiche thrown in. Pic shows the the two Camembert-size wheels this morning, seven days in. Can you guys tell me if everything looks ok? Seems like the brainy pattern on the side may be too much. I also had a darkish brown smudge on the underside of one and applied a little salt/vinegar solution. Wasn't sure if it was mold or not. I do think next time i will not use tatami mats. The runnels they leave are just too deep.

(http://i.imgur.com/Dw36iFm.jpg)

Title: Re: Creme Fraiche Brie, my first bloom rind.
Post by: High Altitude on November 01, 2013, 06:33:55 PM

Looks good to me!  Not nearly as "brainy" as my first Brie attempt...

Title: Re: Creme Fraiche Brie, my first bloom rind.
Post by: jbuczek on November 02, 2013, 08:03:29 PM

Wow! Tell me how yours turned/turns out when you cut into it.

Title: Re: Creme Fraiche Brie, my first bloom rind.
Post by: High Altitude on November 03, 2013, 07:06:36 PM

I will, for sure, but that's still another 4 weeks out probably!

Be sure to post your "cut open" pics too  :).

Title: Re: Creme Fraiche Brie, my first bloom rind.
Post by: High Altitude on January 02, 2014, 07:48:24 PM

Okay, you wanted to see how this brainy brie turned out!  It was wonderful!  Very creamy and excellent (fairly strong) flavor, just as I like it.  I have since made another batch and hope for the same  ;D.

How was yours??