Large Brie mold

[Savu]

I've just picked up a Mad Millie large Brie mold that was going cheap, just wondering if someone else has used one and if so how much milk you used. It's 200mm wide x 90mm deep and is the equivalent to 4 of their Camembert molds, first thought was 8 litres but think that would make it too thick so was thinking of 6 litres as 4 litres will make 4 cams but not all that thick. Any ideas anyone?

[AnnDee]

I use tomme mould to make brie, 190mmx90mm. I use 4 liters of milk with addition of 300 ml of cream. It makes around 900 grams of brie (weight before salting).

[Al Lewis]

I bought a 230mm brie mold when I first started making cheese but have never used it.  Maybe I should give it a try!

[AnnDee]

Brie mould definitely saves time during forming than when you use camembert's hoop. This white fuzzy cheese is really my family and friend's favourite, now I start making brie to save time and ripening space!

[Al Lewis]

AnnDee, I'm not even sure a cheese from my mold would fit into the new mini-fridge I bought to age the stuff.  LOL  I know my 5" molds will fit.

[AnnDee]

Is it a mini bar fridge? It will be tight I think. Have you started filling this mini fridge with cheese?

[Al Lewis]

No, I bought it just to age brie in but haven't had the time to make any due to other commitments. Here's the thread I did on it.  https://cheeseforum.org/forum/index.php/topic,15246.0.html

[AnnDee]

This mini fridge is a good thing if I want to isolate a type of cheese too!

[Al Lewis]

This mini fridge is a good thing if I want to isolate a type of cheese too!

Plan on keeping all of my white blooms in there.  I can keep the blues and the waxed stuff in the cave.

[AnnDee]

I'm thinking of getting a separate fridge/cave for my cheeses with blinens because I read blinens can go rampage and infect everything, what do you think, is this necessary?

[Al Lewis]

I've never experienced a problem with b linens.  They are basically everywhere anyway.  Kind of yucky but they are what gives you athletes foot.   Whenever I do a blue or other cheese with an exterior mold that can spread throughout my cave I clean it with a chlorine bleach/water spray to eliminate the molds after the cheese is gone.  I also tend to wrap anything like that in muslin and place it on the bottom shelves to minimize the spread of the mold spores.

[AnnDee]

I will definitely follow suit. Thank you!

[awakephd]

... b linens.  They are basically everywhere anyway.  Kind of yucky but they are what gives you athletes foot.   ...

According to what my microbiologist friend tells me, you really don't want to know where the Proprioni Shermanii bacteria that give Emmentaler its characteristic holes comes from ...

[H-K-J]

OH, COME ON

[AnnDee]

Is it worst than athletes foot?