Creme Fraiche Brie, my first bloom rind.

[jbuczek]

Hi all. Made my first bloomy rind, a Brie with whole organic milk and a bit of my own homemade creme fraiche thrown in. Pic shows the the two Camembert-size wheels this morning, seven days in. Can you guys tell me if everything looks ok? Seems like the brainy pattern on the side may be too much. I also had a darkish brown smudge on the underside of one and applied a little salt/vinegar solution. Wasn't sure if it was mold or not. I do think next time i will not use tatami mats. The runnels they leave are just too deep.

[High Altitude]

Looks good to me!  Not nearly as "brainy" as my first Brie attempt...

[jbuczek]

Wow! Tell me how yours turned/turns out when you cut into it.

[High Altitude]

I will, for sure, but that's still another 4 weeks out probably!

Be sure to post your "cut open" pics too  .

[High Altitude]

Okay, you wanted to see how this brainy brie turned out!  It was wonderful!  Very creamy and excellent (fairly strong) flavor, just as I like it.  I have since made another batch and hope for the same  .

How was yours??