I have made a brie and just tried it today. The texture was perfect but it had a very strong flavour. It was the right flavour, I believe, but just really concentrated. Why would this be?
Thanks in advance for your tips and suggestions.
Simpkin, welcome to the forum!
On your Brie ... can you describe the flavor? Was it, perhaps, a sort of ammonia-ish flavor? If so, then probably you just need to let it air out for a while before consuming -- ammonia is a natural by-product of the brie process. Well, by-product is the wrong word; ammonia production is central to the softening of the paste, and is a part of the flavor profile. But it can get excessive ... airing out the cheese will help.