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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Rennet Surface White Mold (Penicillium candidum) Ripened => Topic started by: Rolando on January 24, 2011, 02:57:16 PM

Title: Caprice des Dieux, by Ils de France - Recipe?
Post by: Rolando on January 24, 2011, 02:57:16 PM
 Does anybody have a recipe for making french Caprice des Dieux ? Thanks, Rolando
Title: Re: Caprice des Dieux, by Ils de France - Recipe?
Post by: fiddletree on January 25, 2011, 08:56:42 PM
I'd like to know, as well! That is super tasty cheese.
Title: Re: Caprice des Dieux, by Ils de France - Recipe?
Post by: linuxboy on January 25, 2011, 10:13:50 PM
It's just a double cream brie - pretty standard method to make it. Are you looking for the specific mold variants they use?
Title: Re: Caprice des Dieux, by Ils de France - Recipe?
Post by: Rolando on January 26, 2011, 04:02:08 PM
OK, so now all I need is the double cream brie recipe, thanks Rolando ;D
Title: Re: Caprice des Dieux, by Ils de France - Recipe?
Post by: Cheese Head on May 29, 2011, 08:25:29 PM
Rolando, here's a discussion (https://cheeseforum.org/forum/index.php/topic,1631.0.html) on making double or tripe cream milk for use in cheese making, if you read through some of the posts in the Rennet Coagulated Bloomy White Mold board you'll see some talk on making Double Cream bries.
Title: Re: Caprice des Dieux, by Ils de France - Recipe?
Post by: Cheese Head on July 28, 2011, 11:22:02 PM
In case other's don't know this cheese, took a picture in Vancouver members wholesale store Costco but didn't buy. Price is of CDN5.19 is ~USD5.50.
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