You can get the 2-layer cheese paper in several sizes from cheese supply houses, I get mine from New England Cheesemaking.

thanks Rick, but again , cheese supply is not available for me

i need another choice, suluphane as outer and a food grade paper as inner , shall it work ?

Should work, you want to wick moisture away from the cheese with the inner layer, while having an outer layer that protects and seals…

Their are several companies that ship international.

My first Brie/Camembert

I used white mold from store brought chevre cheese.

i added some peices on the wheel to accelerate the white mold on the surface.

i ended up with white mold like cotton, thick but not dense and not super white like final cheese.

is that normal ??

Here is the pictures of this wheel

i found today some blue , oopss see 4.jpg

Neil?? Rick?? guys? what shall i do? and why?

Blue is fine, its the grey/black u have to watch out for. SO u got cross contamination someware, give it the proper aging time and try it.

Just call it Cambozola!

It should still be fine.

Thanks…

I will wrap it now with foil.

i can not imagine, how success it is.

The smell is amazing, i can not wait until i taste it

Let us know!

today i cut it, it is one of the best Brie cheese i ever taste!!!
i am so pround and happy

Congratulations! Enjoy!

Neil ... that’s amazing looking brie.

The orange around the edge looks like you’ve got b. linens on it, like
king island black label does
http://www.kidairy.com.au/Products.aspx?product=24

Was that deliberate?

I think u mean “Nabil”, right ?