CheeseForum.org ยป Forum
GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => INGREDIENTS - Everything Else => Topic started by: murmur on October 30, 2012, 03:09:37 PM
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I am a chef by trade and so much of my cheesemaking will be trying to make amazing cheeses with unusual or interesting flavor profiles..
I still want subtle natural flavors that will compliment the buttery-ness of a great brie.
Is that buttery-ness from the fat or is it from the culture?
At what point do I incorporate the mushrooms? Is it best to rehydrate the dried mushrooms or should I make a dried mushroom powder and sprinkle in the centre of the mould when I am scooping in the moist curd?
Thank you in advance for your responses.
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buttery-ness from the fat or is it from the culture?
Both. Also from rind flora.
make a dried mushroom powder and sprinkle in the centre of the mould when I am scooping in the moist curd?
This. No need to rehydrate.
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Mmmmmm... that sounds really good!