In the draining process right now. I placed salt and Thi peppers on top of one half ( 2 are draining and then will be combined)

Neil….
Would you care to post the recipe you use for Brie? I got the molds today to make this cheese but it’s one I’ve never tried. Also, any advice you can give concerning this type of cheese would be appreciated.
Thanks,
Dave

Also, I got some cheese wrapping papers today. They are supposed to be a paper/cellophane hybrid that will still allow the cheese to breathe. Is this the type of wrap I can use on Brie and Camembert?
As I said, I’m new to quite a few different cheese and these two fit into that category.
Thanks again,
Dave

Will have all the details with pics on my website tomorrow late morning (mountain time).
I have put the 2 halves together and will flip it when I go to bed. This kind of reminds me when i made Cambozola. Smells real nice. The main thing I find it to salt the outside so it does not go bad. I have salted the outside already but tomorrow it will go into whey brine. Nice thing about salt, bad bacteria does not like it and bloomed cheeses do

Flipped and placed in brine for 6 hours. Full details on my website.

Popped out of the mold. Big one 10”

Blooming is in full swing and last night it had a nice cheese smell.
I hope theirs enough detail in the pic to see

If I didn’t know better, I’d say it was a white rabbit.

LOL, yup my furry friends i call them (privately)

Update;

Month old and Wrapped it. Have to wait 2 more months now :(

Neil - 04 December 2008 03:52 PM

Flipped and placed in brine for 6 hours. Full details on my website.

BRINE !!!! for BRIE??

Neil - 04 January 2009 05:02 PM

Month old and Wrapped it. Have to wait 2 more months now :(

i think, it looks like it is ready

I did it this time because i used the peppers, so they dont get moldy I wanted to make sure the outside was soaked. I tried to isolate them in the middle but as the picture shows, they worked themselves to the outside as well. So extra precaution.

Cracked the cheese today because I notice it was running away :(  Thats the thing with brie it last only so long. very nice taste and no after taste. With the odd pepper bite.