My 5x8” 3 layer cake. New mold works great

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 !!

Brie/Camembert is only 4F dif in start temp
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.

First signs of Fur !!!!
Have plastic wrap on top to slow down the evaporation.

Totally covered now

what temp u r holding it?

Approx 42F (hand held in crisper section)

Cracked it yesterday, very very nice. Rich flavour of brie withe a tangy after taste of blue.

Cut half.