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I am thinking about making a brie and adding cream for extra punch.  Is there a problem with using ultra pasteurized cream?  The information from this site seems to indicate that ultra pasteurized milk will not form a curd so was wondering if the addition of ultra pasteurized cream will affect the brie process.

Thank,
Ray

Hi Ray,

I do it all the time, both with my camemberts (which are really too big for that name, but too small to be called bries) and cheddars. I do think it makes the curd less strong (not sure if that's because of UHT or just the extra fat content), so it pretty much always shatters. But I still get very good (and rich and creamy) cheeses from it!