Blue Brie 2

[Andrew Marshallsay]

Thanks Andy, Ann. Me too.
I saw the first hint of blue today, so all is on track.

[Andrew Marshallsay]

I now have a sparse and patchy white bloom on my Blue Bries. I think it's mostly Geo but with some small tufts of PC. I've had them sharing aging boxes for the last few days with some Camemberts. That has now stopped because the Cams, which were made later than the Blue Bries, are now fully covered and ready to be moved to a colder environment.
The good news is that the blue seems to be well established, so I should get something worthwhile out of this, even if it is not really Blue Brie.

[awakephd]

Those look really good to me! Of course, I've not made a blue-brie before, but it looks to me like you've got all the pieces in place - blue, geo, and PC.

[Danbo]

Anxiously waiting...

[AnnDee]

I agree with Andy, that looks nice and with a gooey paste it would be perfect.

[Andrew Marshallsay]

Merry Christmas to all on the forum!
I opened one of these yesterday. The other one is going to my brother's today to be part of the festivities.
With the lack of PC, I'm not really sure that I could describe them as Blue Bries. They do, however, look pretty ugly and, as usual, that's a sign of a good cheese. These are really nice: soft and creamy with a good blue taste.
I would like to know why the PC didn't develop but, given the way they turned out, I'm not too worried about that.

[Danbo]

Nice! A cheese for U...

[Andrew Marshallsay]

Thanks Danbo.
Merry Christmas.

[awakephd]

Lovely! A cheese for you and a Merry Christmas / Happy Hanukkah / Season's Greetings to all!

[Andrew Marshallsay]

Thanks Andy and all the best to you.

[Boofer]

Mmmm, looks tasty!   Have a cheese.

Looks like you'll be repeating this effort to nail down the PC.

-Boofer-

[Andrew Marshallsay]

Looks like you'll be repeating this effort to nail down the PC.

Yes, definitely on the list.
Thanks for the cheese, Boofer.