Brie

Brie is considered one of the most delectable cheese in the world and is sometimes referred to as ‘The Queen of Cheese’. It has a similar complexity of aging as the Camembert recipe which makes it a more challenging soft cheese to make but it is definitely worth the effort when you get it right.

  • 5 litres Raw Fresh Cows Milk
  • 4mls Rennet
  • 1/4 Teaspoon Flora Danica Culture
  • 1/8 Teaspoon of Penicillum Candidum
  1. Bring milk up to 30c
  2. Add the starter and stir thoroughly
  3. Leave to ripen for 15 minutes
  4. Add the Penicillum Candidum and stir thoroughly
  5. Add Rennet and stir with up and down motions for about 30 strokes
  6. Leave for 3 hour until a clean cut is achieved
  7. Cut curds into 1cm cubes
  8. Ladle curds into sterilised open bottom molds
  9. Leave overnight, or until cheese has settled to approximately half of their original size
  10. Flip the cheese over in the mold, being careful not to tear the surface of the cheese
  11. Leave for another 12-24 hours until the cheese is firm enough to retain it’s shape
  12. Remove from mold and sprinkle with salt on all surfaces
  13. Age in covered containers with cheeses raised so whey collects under them but not in contact with them
  14. Dry cheese at 10-12 degrees celsius for 1 week
    White mold should begin to develop within this time
    Let it develop fully
  15. Move cheese to an aging environment of 10 degrees celsius and 85% humidity
  16. Turn regularly and age for 3-5 months

10 Comments

  1. Vicki

    30/12/2011 at 5:54 pm

    Hi there..love your site but just starting out with cheese making. Brie is one of my favourite cheeses, so keen to give either that or Camembert a try. How do you provide a controlled environment for your cheese ripening? Thanks

    • curdnerd

      01/01/2012 at 1:52 pm

      Hi Vicki. Thank you for reading! I am so glad you are enjoying Curd Nerd. Brie and Camembert are great cheeses to make and well worth the effort for the taste. To control the environment for these cheeses I use a microwave fish poacher which has a tray to raise the cheese up and a lid with a vent. I leave the lid slightly ajar in the fridge to control humidity and also mop any expelled whey twice daily while the mold is growing. You can see the fish poacher dishes and read more about Camembert aging in this post. If you have any other questions, please let me know. Look forward to ‘seeing’ you again at Curd Nerd.

  2. Joe Toth

    15/04/2012 at 1:02 pm

    Thank you… I really enjoy your site.
    I have made Brie several times. I use a wine cooler cave to age which keeps it at about 52 degrees F. All goes well and after 4-5 weeks the cheese will soften. It tastes wonderful but it still has a little curd… It continues to soften into a liquid. What am I doing wrong?

    • curdnerd

      24/04/2012 at 11:43 am

      Hi Joe

      Thanks for visiting.

      Are you confident of the temperatures in your fridge?

      It seems that your Brie needs to be slightly cooler when aging and it may be within just 1 or 2 degrees. Brie ripens from outside in and it seems that yours aren’t quite getting to the middle but are aging quicker on the outer, so it needs to be left a little longer, at a slightly cooler temperature.

  3. julie allenby

    14/06/2013 at 9:11 am

    hi there
    I am new to cheese making and want to know the difference between brie and camembert. Also how do you get that soft centre of the cheese. I get it to the ripening stage and eat it after about 2-3 weeks of the mould growing, should I leave it longer.
    Thanks

    • Curd-Nerd

      17/06/2013 at 7:16 pm

      The main difference noticed between Brie and Camembert is the size of the cheese, and therefore the way this cheese ripens and matures to create the taste.

      Traditionally, Brie and Camembert come from different provinces of France, and therefore the bacterias in each respective cheese would differ.For homemade Brie and Camembert this difference is lost and the same cultures tend to be used for both cheeses.

      In regards to your cheese center, yes, you should be leaving the cheese to age for a few weeks longer. Check out this post, to find out more about the ripening process and what to try to get a better paste.

  4. Jodie

    13/01/2014 at 9:09 pm

    Hi, I tried making goat milk brie for the first time but just threw it out. It took nearly two weeks at 10*C and another week at 13*C for the mould to cover the whole cheese. The sides got good cover early but the top and bottom took ages. At this point I wrapped it and when I checked it today there were greeny-yellow areas and it felt like the mould ‘skin’ was too big for the rest of the cheese. I cut it open and there was a foul-smelling slimy white ooze between the skin and the cheese. The cheese centre was still a solid curd. The cheese was very wet when I put it in the container in the fridge, and proceeded to lose a lot of whey over the first week. Any suggestions as to what may have gone wrong would be greatly appreciated before I give it another try.
    Thanks for all the great info on your page. Cheers, Jodie.

    • Curd-Nerd

      03/02/2014 at 4:15 pm

      Hi Jodie. It sounds like you have what is often referred to as Slip Skin, or Toad Skin. You can find out more about it here, along with some tips on how to avoid it. It’s a horrible outcome for your cheese unfortunately, and often nonredeemable 🙁

  5. john

    26/02/2014 at 8:44 am

    can i make brie from goats milk and where do i get Penicillum Candidum in auckland nz
    i have made camber t and blue style out of goats milk

    • Curd-Nerd

      04/04/2014 at 3:26 pm

      Hi John

      You can certainly make brie out of goats milk.

      As for the cultures, the companies I have personally purchased from are Cottage Crafts and Curds And Whey. Both have been excellent to deal with.

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