Comments on: How To Make Brie Cheese At Home

By: john

john — Tue, 25 Feb 2014 19:44:14 +0000

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

By: Curd-Nerd

Curd-Nerd — Mon, 03 Feb 2014 03:15:34 +0000

In reply to Jodie. 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 :(

By: Jodie

Jodie — Mon, 13 Jan 2014 08:09:24 +0000

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.

By: Curd-Nerd

Curd-Nerd — Mon, 17 Jun 2013 07:16:07 +0000

In reply to julie allenby. 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.

By: julie allenby

julie allenby — Thu, 13 Jun 2013 21:11:36 +0000

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

By: curdnerd

curdnerd — Mon, 23 Apr 2012 23:43:18 +0000

In reply to Joe Toth.

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.

By: Joe Toth

Joe Toth — Sun, 15 Apr 2012 01:02:46 +0000

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?

By: curdnerd

curdnerd — Sun, 01 Jan 2012 00:52:20 +0000

In reply to Vicki. 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.

By: Vicki

Vicki — Fri, 30 Dec 2011 04:54:52 +0000

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