Can any one help.. I have made a few Camembert cheeses and thought I would give a triple Brie a try..
Is the curd suppose to be a lot softer than a Camembert..
thought maybe as it has more cream this may be the reason..
I was at a "cheese market" day recently and the guest speaker was saying that the only real difference between and cam and brie is the size of the wheel.
A triple brie has added cream, which makes for a much softer creamier cheese. My recipe addes a cup of cream to every litre of milk, which is a fairly high cream content and makes for a very soft cheese. I usually add about 2 liters of cream to 14 liters of milk. I don't take the cheese out of the moulds until I am ready to put in the fridge, which means I brine and dry in their moulds, as I find they are too soft to handle, and bulge completely out of shape. If I leave taking off the mould until getting them in the fridge, then I only get minimal bulging, and they hold their shape much better.
This is what works for me anyway. HTH's
Agree the difference between Brie and Camembert is size of wheel. I was considering trying a 'triple cream' camembert. But this is what confuses me a little. Is is possible to make it with TOO MUCH cream? What would happen if you used ALL cream?
I sometimes use Brown Swiss milk, and sometimes Jersey. If I started with Brown Swiss milk, and added 3-4c cream/gallon (maybe more) then I have something closer to the Jersey milk. So what if I add more cream to the Jersey milk? That's a alot of cream. Too much?
Susan
There's a differences between B & C thread here (https://cheeseforum.org/forum/index.php/topic,7202.0.html), basically just size.
As to % MF that's a subjective question, there's a [ur=https://cheeseforum.org/forum/index.php/topic,7189.0.htmll]thread on that here[/url], hope helps.