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Title: Brie, After Forming - Too Thick, Cut Into Two Wheels?
Post by: Melbourne Cheese on April 28, 2012, 12:42:23 PM

Haven't been here for a while and just started making cheese again. So good to be back!!

Made a triple cream brie today and it has come out very very thick. I will let it drain for a day or so but if it remains thick, is there anything wrong with cutting it like a sponge cake and take a layer off so it is not so thick before I brine it??

Any help appreciated.

Thanks

Title: Re: Brie, After Forming - Too Thick, Cut Into Two Wheels?
Post by: hoeklijn on April 28, 2012, 07:20:48 PM

Well, if very very thick means twice as thick as a normal Brie, I would indeed give it a try to cut it in half. Is is still loosing much whey?

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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Rennet Surface White Mold (Penicillium candidum) Ripened => Topic started by: Melbourne Cheese on April 28, 2012, 12:42:23 PM