About 3 weeks ago I made the Brie Nuit from the NE Cheesemaking site. Today I opened one. It is very young, but Ive got three more, so hey, why not? It's been mostly in my 43 degree fridge once the white mold covered it. However, since that happened REALLY fast, I have been letting it in my cheese cave every so often. Anyway, so far so good I think. The paste is evenly ripening from outside to in. The center is still a little firm but I think this will turn out just fine in 2-4 more weeks. I like black pepper bite in this bright tasting cheese. I have to think when it ages , as the paste becomes creamier and mellows even more.. this will be outstanding. Wel.. at least pretty good..
