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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Rennet Surface White Mold (Penicillium candidum) Ripened => Topic started by: cam_bert on April 05, 2009, 12:58:03 AM

Title: Double Cream Brie Cheese Making Recipe?
Post by: cam_bert on April 05, 2009, 12:58:03 AM

Hi,

I have made my first batch of camembert cheese which worked out well.
After trying some Tasmanian Heritage Double Brie, I would like to try making something similar to this.

http://www.tasmanianheritage.com.au/soft-white-cheese/double-brie/ (http://www.tasmanianheritage.com.au/soft-white-cheese/double-brie/)

It is extremely creamy, has a very soft thin white mould and very mild taste.
Can anyone help me out on making a recipe to create something silmilar to this or give guidance.
or if anyone has a recipe they can share, that would be great!

Thanks Heaps! :)

Title: Re: Double Cream Brie Cheese Making Recipe?
Post by: Cheese Head on April 05, 2009, 05:17:32 PM

Cam, sorry I only have this recipe (http://cheeseforum.org/Recipes/Recipe_Camembert.htm) that I update as knowledge is learnt.

I assume a "double" type Camembert or brie where add cream follows the same process/recipe, but I'm not sure if takes longer as higher fat content . . . sorry, hope to see your records and pictures posted so I and others can learn your results any tricks and traps you find.