My wife and I recently discovered an amazing cheese and it gave me the bug to try making my own. The cheese is a black pepper crusted Brie. I have attached a screen grab of the manufacturer's web site.
So...What do I need to get started? Any idea at what point the pepper would get added to the Brie process?
Hi Winesalot,
Welcome to the hobby. There are lots of great posts about beginning your first cheese. Also check out New England Cheese making website.
Good luck and send photos!
You should be able to start with a double cream brie (lots of recepies here or elsewhere) let it ripen to the stage of wrapping and putting in a colder ripening environment and either pepper it at that stage or just before you eat it. If you pepper it right at the beginning the pepper will hold back or even kill off the surface mold (which is what will ripen and soften the cheese as it ages)