For lack of raw milk this summer, I have tried my hand at a few goat cheeses. Goat Brie/Cam is interesting--made two with ash and two with fennel pollen dust. At 6 weeks they all almost bled out of their skin and tasted terrible. At 9 weeks they were incredible; yet notice the difference between the Brie with ash--much firmer!
1st pic is Brie with fennel pollen @ 6 weeks. 2nd pic is Brie with fennel pollen @ 9 weeks. 3 & 4 are pics of Brie with ash at 9 weeks. All made at the same time....
The 9 week without ash looks incredible. Interesting how different they are.
Those all look marvelous to me, yum! Which recipe/s did you use? Love the table!
~Laurie
I used the recipe on this site, using Flora Danica as starter and sprinkling half of the cheeses with fennel pollen and the other half with ash.
As always they look wonderful Brie!
Where do you get the fennel pollen and is it actual pollen or ground up fennel? It sounds delicious, in either case.
Your cheese looks heavenly.
~Laurie
Quote from: Brie on September 22, 2010, 12:46:11 AM
I used the recipe on this site, using Flora Danica as starter and sprinkling half of the cheeses with fennel pollen and the other half with ash.
The Femnnel polen comes from here:
http://www.fennelpollen.com/ (http://www.fennelpollen.com/)
Good stuff! I can recommend the dill pollen too.
Thanks!
Quote from: DeejayDebi on October 09, 2010, 03:10:50 AM
The Femnnel polen comes from here:
http://www.fennelpollen.com/ (http://www.fennelpollen.com/)
Good stuff! I can recommend the dill pollen too.
Brie, I am drooling in front of my screen. They look so good and so runny!!
DeejayDebbie,
I noticed you said the recipe was on this site... I can't find it? looking all over, can you help me with a link?
Brie looks great!
We do not have this recipe on our site but would love to. What site did you find it on so that we may get a copy? We have since updated our site and have many more fennel and dill spices than before. The Brie looks fantastic.