Blue Brie 2
Posted: 01 May 2009 10:31 AM   [ Ignore ]
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My 5x8” 3 layer cake. New mold works great smile

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Posted: 01 May 2009 12:10 PM   [ Ignore ]   [ # 1 ]
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as soon as i get the Brie/Camembert done successfully as Alex is teaching us now, i will go for brie (white outside) and some few blue inside, this is the perfect cheese…

by the way , white mold is dominant over the blue is faster in action ... any one know how to do that ? the out must be only white, and when u cut u will find only the few opening is blue !!

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Posted: 01 May 2009 02:17 PM   [ Ignore ]   [ # 2 ]
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Brie/Camembert is only 4F dif in start temp smile
I prefer dominant white on the outside, the first one I made was a mistake but was one of the best I have ever tasted, very smooth taste.

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Posted: 02 May 2009 10:54 AM   [ Ignore ]   [ # 3 ]
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First signs of Fur !!!! smile
Have plastic wrap on top to slow down the evaporation.

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Posted: 06 May 2009 11:14 AM   [ Ignore ]   [ # 4 ]
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Totally covered now smile

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Posted: 07 May 2009 04:35 AM   [ Ignore ]   [ # 5 ]
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what temp u r holding it?

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Posted: 07 May 2009 09:16 AM   [ Ignore ]   [ # 6 ]
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Approx 42F (hand held in crisper section)

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Posted: 26 December 2009 05:00 PM   [ Ignore ]   [ # 7 ]
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Cracked it yesterday, very very nice. Rich flavour of brie withe a tangy after taste of blue. smile

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Posted: 26 December 2009 05:00 PM   [ Ignore ]   [ # 8 ]
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Cut half.

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