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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Rennet Surface White Mold (Penicillium candidum) Ripened => Topic started by: MacGruff on December 18, 2022, 12:48:25 PM

Title: Brie Nuit in stages
Post by: MacGruff on December 18, 2022, 12:48:25 PM
Made a couple of wheels of Brie Nuit and thought I would share my pictures of what it looked like at various stages of the makes.

This first one was right after I finished the make and had it covered in the ash:

https://imgur.com/D9vRo6X

Two weeks later, it looked like this:

https://imgur.com/wv1irgw

And one week after that, when I cut into the wheel, this is what I saw:

https://imgur.com/y3rnV9U

As you can see from this image, I used a lot of pepper and it tasted like it. But we all love the flavor of fresh cracked pepper and this cheese delivered on it!

Yum!