Our 2nd batch of Brie

[PBNoodles]

Hi there! Here's a picture of our finished Brie! This is from our second time around of Brie making. I do have a question though. The rind is just so darn bitter! It's like almost spicy but the inside is gooey and delicious. I just don't remember store bought rind being so spicy/bitter...We used the P. Candidum neige and geo. It was in our wine cave for about a week then into the regular fridge to complete the aging. Overall I'm pretty proud! We had some on a peach, caramelized onion, bacon and balsamic pizza tonight. It was delicious!

[Gregore]

Can't tell you why it would be bitter but that is one yummy looking cheese .

[Bantams]

Likely not enough salt.
It doesn't necessarily taste like it's lacking salt, but it will still affect the development and lead to bitter flavors.  Very common problem in Brie/camembert types.
Looks beautiful, though!

[PBNoodles]

Thank you! I will keep in mind to try to use more salt next time.

[SOSEATTLE]

Could also be ammonia in the rind. Are you getting any ammonia aroma?


Susan

[John@PC]

 A thumbs-up  to you PBN and welcome.  I agree with the salt advice.  Get the right balance and the rind will be delicious.