Yellowish / Greenish tinge to brie? And other questions...

[tobyw]

Thanks Andy. I definitely need to work on PC formation. Sounds like I might need to salt more next time, and work on my ageing environment. I'm thinking of investing in a wine cooler..

By the way to answer your question, the recipe I was going by was initially the one in  Debra Amrein-Boyes Joy of Cheesemaking but in the last couple of batches I went by Gavin Webber's so I could watch him do it.

[Gregore]

I think considering that you are aging them in a cold fridge rather than a cheese cave , they look pretty good.

I agree wrap them up and wait another 2 to 3 weeks , they will certainly take at least a week longer than the recipe calls for.