Haven't yet tasted the first Brie, but I'm starting a second today anyway. Following Mary Karlin's recipe from Artisan Cheese Making at Home, but didn't have cream to add so I put in creme fraiche and we will see how it does.
Ack! I accidentally salted one side with iodized salt. Hope it doesn't mess things up.
The salt may have a small effect on them, I wouldn't worry about it.
I used iodized a few times before I knew better, no real noticeable effect. I bet they'll be just fine.
Second Brie already started to bloom. Looks really good. I was going to post a picture of the first one, but site still not accepting pictures.
Also, first Brie didn't turn out exactly right, but it will be gone VERY soon anyway. This may be a recipe I just keep making so as to have something to eat on an ongoing basis.
Finally looks like I can add a picture! This cheese didn't turn out quite right but it's delicious.
Fun ain't it?
Was the last pic from #1?
I hide the iodized salt and only fill the table salt shaker with it. I make too many things that require non-iodized to risk it being visible.
C4Y
Yes, that's Brie #1. But I couldn't post the picture at the time so I just added it to this thread. The second one will be ready in about six weeks. This is not a hobby for the impatient, is it?
Yeah #1 is bit weird but would not last long 'round here :) less if I took it to work! They're fiends!
Here's Brie #2
Not warm enough to eat yet, and the rind broke
But I think it will get eaten