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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => INGREDIENTS - Ripening Aroma & Flavour Cultures & Enzymes => Topic started by: silverjam on November 08, 2011, 10:05:18 AM

Title: Brie de Melun - A brevi brie
Post by: silverjam on November 08, 2011, 10:05:18 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/ (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

Title: Re: Brie de Melun - A brevi brie
Post by: Boofer on November 08, 2011, 03:42:32 PM

Well, it's not a Brie, but I recently did a Reblochon (http://cheeseforum.org/forum/index.php/topic,7517.0.html) that turned out pretty nice. It contained both PC and linens. It could probably be stretched to fill a Brie mold.

-Boofer-

Title: Re: Brie de Melun - A brevi brie
Post by: boothrf on November 10, 2011, 08:22:25 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!!