Brie de Melun - A brevi brie

[silverjam]

Hello all.

I am looking for a penicillium candidum style cheese with brevibacterium linens in it. I came across Brie de Melun as a suggestion of this combo. I am wondering if anyone has any idea of the method? Obviously it is a brie variant, but I am wondering if the b linens is added at the ripening stage (most common option) or to the rind via spray or washing?

I am guessing due to the 'rareness' of this unique combination cheese I will not get a barrage of info, so for those more interested in knowing more see http://frenchfoodfool.com/2011/01/28/cheese-university-xi-brie-de-melun/

I am also interested if anyone knows any other rare combos of peni candi with b linens.

Thanks.

Silver

[Boofer]

Well, it's not a Brie, but I recently did a Reblochon that turned out pretty nice. It contained both PC and linens. It could probably be stretched to fill a Brie mold.

-Boofer-

[boothrf]

  Tasmanian Heritage Red Square....my favourite cheese! Love the beautiful soft, glossy paste, with the rich creamy earthy taste, set off by the lovely washed rind bite. A real taste sensation.

If you can replicate that, then you have truly mastered the art of Washed Rind Bries silverjam!!