Okay, I've made several cheese, Gouda, Edam, Caerphilly and have an Iris Cheddar presently aging. I've done 2 brie's. The first one was a 2 gallon batch. I got enough curd to make 4 rounds ( 2-3.5" and 2-5"). The first small brie was great. The second on when I cut into it was runny. The last two larger bire's were OK but salty. I figured I let them age too long so the second brie batch I only used 1 gallon of milk. Just cut into the first brie and it was runny along the outside. Normal or am I doing sonething wrong. It's taking about 7 days to get the whit mold to form then wrapping them in cheese paper and into the "normal" refrigerator in the fruit drawer. the first batch was in there for about 2 weeks. The second batch was in there for about 10 days. Any suggestions?
You need a higher cream content in your milk (guessing around 3.5% would be close)The fats help stabilize the paste otherwise the proteins all break down and results in runny cheese.
Thanks - been tied up with work so haven't had a chance to make any cheese lately or get on the forum.
I've never made a brie, but from what I'd read the runny edges is what's called "rind slip" and you need to age it slower. What temperature are you aging it at to get your mold growth? You should try turning that down a little bit, and patting the mold down to control its growth so it doesn't raise the pH of the paste too quickly and liquify too much.