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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Lactic Surface White Mold (Penicillium candidum) Ripened => Topic started by: maluco on June 01, 2020, 07:28:36 PM

Title: brie cheese
Post by: maluco on June 01, 2020, 07:28:36 PM
 good afternoon, does anyone know why my brienuit is getting this color. it's on the 10th and I even cut one to look inside. Has spices
thank you

Mario
(https://www.imagemhost.com.br/images/2020/06/01/IMG_20200601_155120.jpg)
(https://www.imagemhost.com.br/images/2020/06/01/IMG_20200601_155142.jpg)
Title: Re: brie cheese
Post by: mikekchar on June 02, 2020, 06:35:01 AM
Looks like it's blowing, possibly from the spices.  Did you sterilise them (bake/boil) before you added them?
Title: Re: brie cheese
Post by: maluco on June 05, 2020, 10:02:13 PM
how to sterilize the spices?
Title: Re: brie cheese
Post by: mikekchar on June 05, 2020, 10:28:21 PM
Usually you either toast them in a frying pan (if they are seeds) or you bring them to a boil very quickly in water.  If you use water, you strain out the herbs you are using and pour the water into the milk, then add the herbs to the curds.  I have to admit that I've never done it as I don't really enjoy cheese with things in it.