Repeat Brie failures

[AnnDee]

It can be due to poor drainage of the Brie that you made. In order to have good drainage, proper acidification is a must. Acid demineralise and makes the calcium in milk becomes chalky, porous and syneresis.
For me it starts before I add the rennet, I wait until the PH drops significantly. This allow the calcium to become porous therefore allows good drainage.
The other thing is, add geo, it does wonders to soft cheese making.