I made a brie for the first time. Everything went okay, but it have been almost 2 weeks and no mold. I used a piece of brie blended in milk for the mold, but in case that didn’t work, I used Neils idea and put a slice on the top as well. The slice is growing nicely, but its not moving into the cheese. I noticed that there is what looks like bacteria growing on the cheese, I hope its the Danica Flora, but it may be inhibiting the mold. Any thoughts?
I’ll try to take some pics.

On a side not, my idea to re-use cans as molds worked well. I cut the ends off a 1lb peach can and use it for the brie, worked great, but I wouldn’t recommend using cans for pressed cheeses that requires more holes to be put in the can.

SAL

Generally in my experience the fuzz starts after 3 days, adding some fuzz on top like u said is a good kick starter. Depending on the temp (might be too low) so check that. Check after 60 days minimum.

Temps at 55F Humidity about 80-90% Did notice a couple of spots of pinkish mold. Do you add the mold to the cheese as well as a slice on top?
SAL

I havent added any on top since when I first began, I do add it to the starter the night before, I thingk LOL, been a while, did u check my web site?

I tried a brie a couple weeks after the first batch. The first batch definitely had no mold so I used a new piece from a fresh brie for these. They came out great, I tried it tonight. Tasted just like brie. Only thing I did wrong is salt it a bit too much when it came out of the mold. A little salty, but nothing a plain cracker won’t solve. I’ll definitely be making more of these, gonna try to put some blue mold in it too.

Hope everyone has a great Christmas.
SAL

Glad it was a success, mine was salty first time too.

perfect