Hi folks,
I am hoping to make some Brie next week and just want to make sure I have a few things straight in my head before I attempt it.
Firstly I have bought some Penicillium Candidum, though I have read this should be used in conjunction with
Geotrichum Candidum, apparently this one helps in stopping the skin from slipping off, so is it essential?
I was initially thinking and have beed advised to use MM101 alongside the Penicillium Candidum - is this ok?Now to the moulds... A typical Brie mould over here is quite expensive so I thinking of making my own, though do they have to be round in shape as I was thinking of making a square one - or is the round crucial for even ageing?
Thanks in advance,
Louise
Yes, the reason they make is round is that the pressure distributs more evenly in a round shape making it less likly to collapse dou to own wight when it ripens.
You can easly make a mold by using a very thin pliable strip of LDPE and use a piece of string to tighten the ends.
Are you planning on keeping it supported throughout its life?
Quote from: Tomer1 on July 04, 2011, 06:12:44 PM
Are you planning on keeping it supported throughout its life?
I reckon on unsupported.
Quote from: Tomer1 on July 04, 2011, 06:12:44 PM
Yes, the reason they make is round is that the pressure distributs more evenly in a round shape making it less likly to collapse dou to own wight when it ripens.
You can easly make a mold by using a very thin pliable strip of LDPE and use a piece of string to tighten the ends.
Thats exactly what I thought but just needed confirmation - so many thanks for that :)
I also thought it wasn't so neccesary to use geotrichum , but it seems neccesary as it helps as a growth medium for candidum. I like to look at it like 2 pieces of valcro, together they stick nicely, but individually it's not as good.
On my previous cheese the mold were not uniform,but I made 5kg of camembert last night with both.
This is what it looks like without geotrichum.
Quote from: Gustav on July 05, 2011, 06:40:40 AM
I also thought it wasn't so neccesary to use geotrichum , but it seems neccesary as it helps as a growth medium for candidum. I like to look at it like 2 pieces of valcro, together they stick nicely, but individually it's not as good.
On my previous cheese the mold were not uniform,but I made 5kg of camembert last night with both.
This is what it looks like without geotrichum.
Thanks for the info esp the photo! Best I get some geotrichum ;)