Bonjour du sud de la France.

[Mrtatai83]

Hello everybody,

I'm new to making cheese at home, and for the moment, I spend more time reading and watching tutorials than making cheese. I am a nurse anesthetist (nothing to do with cheese), but in childhood my parents made goat cheese (but at that time it was not fun at all).

I still have two offenses to my credit, a quéso blacon and a Brie which I try to refine in a cooler (my second fridge being already reserved for aperitifs). with a temperature probe and I manage to stay between 15 and 19 ° C (goodbye to stability).
I still hope to be able to release some real cheeses in a while.

sorry if my english stings your eyes, google translate ...

[mikekchar]

Welcome!  For your Brie, as soon as it is covered in white mold, you should age it in the normal fridge.  This will slow down the mold.  If you don't, they will make the outside of the cheese liquid while the center is still solid.  You want it to go more slowly.

[Mrtatai83]

hi mikekchar,
thank you for the welcome, my brie has been in bloom for about a week and since then I keep it in my cooler as I said.
I left to keep it for another week in these conditions before passing it at 4/6 ° C in my fridge. From what I have noted in the various recipes that I have browsed.
But your remark made me understand what I could see in the different taste tests that I saw on these bries, indeed, there was a very liquid part under the crust. because of geotrichum candidum if I understood correctly.
For the moment, it is still firm to the touch, but I will put it directly in the fridge wrapped in parchment paper, I do not have special micro-perforated paper at my disposal.
I will post my cheese, as soon as I find the appropriate section.

sorry for google translate

[OzzieCheese]

A welcome as well from Australia. If you can make the images as small (in kilobyte sizes) as possible you can post them directly into the thread - use the attachment and other options at the bottom of the post reply text box. As for the maturing temperature I would keep it between 4-6 degC. Sorry if this doesn't translate well but I have had good results with the Camembert both wrapped and unwrapped so as long as you keep it in it's own container, it will be fine. Check out my "Malembert" maturing notes. Would love to see how your cheeses are going.

[Mrtatai83]

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Résultats de traduction
hi ozzieCheese,
I posted my brie story here.
https://cheeseforum.org/forum/index.php/topic,19417.msg147882.html#msg147882
it is now packed in my fridge at 4 ° C, I will monitor it and return it regularly. I'll post when I taste it of course

[Lancer99]

Bienvenu sur le forum!  Tu trouveras pas mal de monde ici disposés à te donner des conseils . . . souvent à longueur.

I think you may have overcooked the curd in the end.  Brie/Camembert curds should be very soft, and shouldn't need pressing.  I usually just cut the curds, but don't stir them.

So Google translate recommends making cheese with stamens (étamines) and mussels (moules), rather than cheesecloth and molds? Ça serait une expérience intéressante!

-L

[Mrtatai83]

Bienvenu sur le forum!  Tu trouveras pas mal de monde ici disposés à te donner des conseils . . . souvent à longueur.

I think you may have overcooked the curd in the end.  Brie/Camembert curds should be very soft, and shouldn't need pressing.  I usually just cut the curds, but don't stir them.

So Google translate recommends making cheese with stamens (étamines) and mussels (moules), rather than cheesecloth and molds? Ça serait une expérience intéressante!

-L

Hi lancer99, I did not cook the curd, after sowing and rennet, I did not heat at all. I think that my store-bought brie-based starter was not active enough (I should have given it more time and prepared it the day before) and therefore my milk was not acidic enough, which gave me enough curd. soft. when i try the same recipe again, i will prepare the starter the day before.