I’ve uploaded it to the Recipe section:

http://www.rickandlynne.com/rick/go/forums/viewthread/786/

Thank you, thank you, thank you. I have been waiting for a good Camembert recipe for some time. Will try it this weekend!

do u have a special mold for this? like two molds on inside the other with two hights? or no?

do not u think it is hard to make brie because it is very hard to be flipped and handled ?

The moulds I use, are those shown in the pic with the recipe, only one piece moulds. It is a little tricky to flip the Brie at the beginning. I use a plastic/glass plate and my wife for the first 2-3 flips.

lol

but as u have closed bottom molds, i think flipping it so so hard without u break it while u r return it back to mold,, can u explain more how u do it?

This is the exact way I do it:

I place a plate or a follower the diameter as close as possible to the mould’s inside diameter on top of the cheese.
Holding with both hands the “sandwich” I turn it upside down. Now the mould is on top which I gently pull up (like a hat).
Now I place a similar plate/follower on top of the cheese and turn it over again, now the first plate/follower is on top, which I remove now, and put the mould like a hat on top of the cheese and gently push the plate+cheese into place.
Now, still holding the plate/follower I turn the whole thing again and remove the plate/follower until the next flipping.
As the cheese dries and gets firm, the whole thing is easier and usually I menage without the plates.

nice one Alex

Enjoy it