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Haven't yet tasted the first Brie, but I'm starting a second today anyway.  Following Mary Karlin's recipe from Artisan Cheese Making at Home, but didn't have cream to add so I put in creme fraiche and we will see how it does.

Ack!  I accidentally salted one side with iodized salt.  Hope it doesn't mess things up.

The salt may have a small effect on them, I wouldn't worry about it.
I used iodized a few times before I knew better, no real noticeable effect. I bet they'll be just fine.

Second Brie already started to bloom.  Looks really good.  I was going to post a picture of the first one, but site still not accepting pictures.

Also, first Brie didn't turn out exactly right, but it will be gone VERY soon anyway.  This may be a recipe I just keep making so as to have something to eat on an ongoing basis.

Finally looks like I can add a picture!  This cheese didn't turn out quite right but it's delicious.

Fun ain't it? 

Was the last pic from #1?

I hide the iodized salt and only fill the table salt shaker with it. I make too many things that require non-iodized to risk it being visible.

C4Y

Yes, that's Brie #1.  But I couldn't post the picture at the time so I just added it to this thread.  The second one will be ready in about six weeks.  This is not a hobby for the impatient, is it?

Yeah #1 is bit weird but would not last long 'round here less if I took it to work! They're fiends!

Here's Brie #2
Not warm enough to eat yet, and the rind broke
But I think it will get eaten