There is a YouTube Video about factory made Brie de Melun in which the cheesemaker churns the curd with his hands practically to soup, then ladles this very liquid curd into his molds. Is this for real? Does it require special molds, unperforated perhaps? I ask because we are trying to make a semi-lactic cow's milk cheese following Peter Dixon's recipe and a small amount of rennet does not keep the cream down very well. There is always a 1/4 inch cream layer on top of the curd and the curd itself has a fat gradient from top to bottom that requires some sort of mixing or stirring to get uniform fat throughout the batch. I envy this man his ability to blend his curd.
