So I’m fairly new to cheesemaking, about a year, and on my 10th cheese. I decided i was going to do 2 petite brie and 2 cambozola, cause that’s about what i would get from 2 gal. milk. I followed ricki carrol’s recipe for petite brie, hers is for 1/2 gal milk. I adjusted rennett accordingly and i did notice it set up faster than my other brie attempts. a few days into aging, waiting for bloom, it dawned on me that the rennett I have is the double strength, so I added twice the amount needed! Now the cheese is blooming, i’m only about 1 week into it, and am not sure what to expect. from what I’ve read, it may become bitter with age. So, should I just eat this at a younger age? Any other advice? Also, how long can I expect a “normal” (1/2 lb.) brie to age before eating? The last one i had aged too long (wasn’t inspecting often enough) and had amonia smell. I do have a “cave” in the form of a small fridge with temp control set about 48.
Thanks! Love this site, I think I’ve read everything on here and it’s helped tremendously!
Casey
