Brie with a Twist?

[Al Lewis]

So I planned on making 4 triple cream bries today and as I started to warm the milk I though, Why not put a little twist into two of them and see what comes out?  I'm sure this has been done a million times but not by me so I am adding a tablespoon of herb de provence that has been boiled in distilled water into two of the bries.  I'll keep you updated and let you know how it turns out. The other two will be plain to make sure the recipe worked.

[Al Lewis]

Flipped over night and on their draining mat.  In order to do the two different cheeses from the same curd i had to fill the molds with the regular cheese first.  They will tend to be a bit thicker as they get the large lumps of curd from the top of the vat.  Then I mixed the herb de provence with the remaining half of the curd and filled this molds.  These settled more as the stirred curd was smaller and had more whey mixed in.

[tobyw]

Not sure if I did it right but I have tried to give you my first ever cheese  For inspiration...

[curiouser_alice]

I am waiting on my first ever Brie to bloom.  So these look GREAT to me.

[Al Lewis]

Me too!!!

[Al Lewis]

Tried one of the plain Bries today.  Good stuff!  Needs a little more time in the fridge.  Bottom was softer than the top but all was delicious.

[Duntov]

Looks great Al and kudos on a stunning photo.  AC4U.

[Al Lewis]

Thank you John.  Used the photo for my food blog.

[Al Lewis]

Finally tried one last night.  I loved it but the wife did not like the subtle lavender finish. She's English, what can I say. LOL I would highly recommend it. Sorry about the photo but it came out a bit orange for some reason.  Some reason being the lighting.