This effort turned out nice. Triple Creme. Next time will try a less tall format to increase the camembert-like gooey paste near the rind. The fresher inside is still good though....
Make notes please?
Sure Here you go! :D
BTW - lower cave is 90+% humidity
Thank you!
can I compliment you on the simplicity and clarity of your recipe. I love Brillat Savarin and its rarer cousin Royal Briard ( Ile de France) So I look forward to trying your method.
Thank you! Hopefully it works out well for you.
Hello, I am new here, but I wonder if anyone tried to make Brillat Savarin with raw milk. I live in a rural area and have access to the best and freshest cow milk. Also to Buffalo milk.
I have many friends in Romania. The milk is fantastic but the cheese you can buy is very disappointing. I would love to hear how you get on trying to make Brillat Saverin. The cheese made by the shepherds from sheepsmilk in Maramures ( in the hills above Budesti ) is a fantastic soft cheese but would be so much better if they would mature it. Maybe you know why they don't do it ?