This is my first Brie attempt (using Caldwell's "Mastering Artisan Cheesemaking"), and the recipe went smoothly enough I think. The PC started developing within a few days and has developed slowly and fairly evenly over 12 days. It's not as fluffy as my latest 4" Camemberts though, which were made a week later.
The one side has some slightly darker, lumpy areas as you can see from the photos and parts of the side are also lumpy. What is that?!?!
The other side is rather pristine in comparison, so wondering if it's Geo (which I did add) affecting the one side? The PC doesn't seem to be covering those spots as well as it is on the nicer side.
Any thoughts or opinions are very welcome...please.
I plan to wrap it on day 14 (when my paper arrives in the mail...note to self: order larger cheese wrapping paper at the same time as you order larger cheese mold
) and relocate to the fridge for another few weeks aging (maybe 6 weeks because of its size?).