Triple Creme

[DellaTerraCLE]

This effort turned out nice.  Triple Creme.  Next time will try a less tall format to increase the camembert-like gooey paste near the rind.  The fresher inside is still good though....

[MacGruff]

Make notes please?

[DellaTerraCLE]

Sure Here you go!    
BTW - lower cave is 90+% humidity

[MacGruff]

Thank you!

[broombank]

can I compliment you on the simplicity and clarity of your recipe. I love Brillat Savarin and its rarer cousin Royal Briard ( Ile de France) So I look forward to trying your method.

[DellaTerraCLE]

Thank you!  Hopefully it works out well for you.

[Oana]

Hello, I am new here, but I wonder if anyone tried to make Brillat Savarin with raw milk. I live in a rural area and have access to the best and freshest cow milk. Also to Buffalo milk.

[broombank]

I have many friends in Romania. The milk is fantastic but the cheese you can buy is very disappointing. I would love to hear how you get on trying to make Brillat Saverin. The cheese made by the shepherds from sheepsmilk  in Maramures ( in the hills above Budesti ) is a fantastic soft cheese but would be so much better if they would mature it. Maybe you know why they don't do it ?