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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
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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)
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Looks good to me! Not nearly as "brainy" as my first Brie attempt...
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Wow! Tell me how yours turned/turns out when you cut into it.
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I will, for sure, but that's still another 4 weeks out probably!
Be sure to post your "cut open" pics too :).
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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??