the last brie i made worked quite well the mold grew well. some i sprayed with brev. linens the others i left plain. i matured it in my old cheese fridge ( the one that died over winter ) but i think it was too warm at the time and the brie ripened too well maybe it was a bit over ripe the fridge stank and as i dont eat brie i was non the wiser. anyway some people who tasted it said it was fantastic others said it was too strong i thought it was quite stong when i tasted it. the only women who liked the brie with the brev. linens had lived in france for a number of years and she said it was just like the brie she had in france and the others had no idea what a good brie tastes like so she ended up with all the bev. linens brie with great enthusiasm. this year i have my new wine cooler so the temp. should be a bit more stable. it is difficult to know when the brie is ripe so hopefully with one under my belt i wont let it go as far as last year. at the moment i have 6 x 10cm - 4” and 1 x 18cm - 7” the recipe i used was out of neil and carole willmans book 10 litre recipe with 600ml of cream added o i dont no if that is a double or a triple brie maybe it is a 2 1/2 brie. it should be ready just after the new year.
about a week. i was a bit worried last time i made it so i mixed some white mold powder in water and put it in a spray bottle and sprayed the cheeses every now and then until the bloom started and then i thought maybe i was seeing things until there was no doubt but the spray had the added advantage of raising the humidity a touch. the last time i kept them in large zip lock bags to isolate them from my other cheeses. i had a cloth wrapped cheddar in the fridge at the same time. this time i have some deco storage containers to keep them in.
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(I flip mine in the morning and evening, basically every 12 hours)
