Brie Wrapping

General Cheese making discussion

Brie Wrapping

Postby bakey » Tue Nov 07, 2006 1:57 pm

Hi all

I've just completed a brie (my first one) - formed in a spring form cake tin, which worked well. I've had a couple of problems, which may help others and a request for advice. The first problem was: I drained the curds by placing a cheese mat (well 3 actually as the cake tin has a large diameter) and every few hours or so turned the mould. All looked well and the cheese was the right shape for a brie. I then placed it in a ripening box (a clear plastic strorage bin) for 5 days before turning, when I did I noticed that the cheese mat had 'sunk' into the cheese and when I removed it pulled half the rind off :( . I laid the mat on top (with the bits of rind sticking to it) to re-innoculate the cheese - this seems to have worked ok. Has this happened to anyone else.

My second query is, what should I wrap it in for final ripening? I've heard cellophane, but where do I obtain some these days? Perhaps brown paper, greaseproof paper?

Grateful for you responses and I'll post some pics of my recent efforts soon.

All the best

Bakey
bakey
Registered Member
 
Posts: 6
Joined: Sat Jul 22, 2006 5:57 pm
Location: Mold, Wales

Postby Fallow Buck » Tue Nov 07, 2006 2:48 pm

Bakey,

I've ben looking into doing a Brie type myself recently and I seem to remember reading somewhere that rind slippage was a risk. I can't remember what caused it though.

I'll have a look in the books tonight and see what it says, but it is just as likely that someone here will know the answer.

Rgds,
FB
In God We trust, Everyone Else Pays Cash.
Fallow Buck
Registered Member
 
Posts: 507
Joined: Fri Dec 09, 2005 11:04 am
Location: UK

Postby jenny_haddow » Tue Nov 07, 2006 3:24 pm

Hi Bakey,

This has happened to me with both brie and camembert, Rik warns against it in his recipe. I replaced as many of the 'divots' as I could and the cheese healed itself and carried on maturing and was fine. I think the holes in the cheese matting are quite large and the soft cheese sinks into it, a finer mesh would be better.

I have wrapped in both cellophane and greaseproof paper. Both do the job, although greasepfroof can get a little damp in the fridge. Good kitchen shops can stock cellophane, mine was from art and craft stock. I stopped using it and went over to paper when I became concerned that it wasn't food grade.

Look forward to the pictures

Cheers

Jen
User avatar
jenny_haddow
Registered Member
 
Posts: 1331
Joined: Thu Mar 30, 2006 7:54 am
Location: Cambridgeshire and France

Postby saucisson » Tue Nov 07, 2006 4:10 pm

I use greaseproof but the cheese does tend to dry out still. I'm now experimenting with a foil wrap over greaseproof. Another possibility is waxed tissue which I found here but am loathe to purchase in case it doesn't work:

http://www.buyrite.co.uk/WaxedPaperforCheese.htm

Dave
User avatar
saucisson
Site Admin
 
Posts: 6851
Joined: Sat Mar 04, 2006 8:46 pm
Location: Oxford UK

Postby BlueCheese » Thu Nov 09, 2006 5:27 pm

Fallow Buck wrote:Bakey,

I seem to remember reading somewhere that rind slippage was a risk. I can't remember what caused it though.

Rgds,
FB


I thingk I read someware in that the acidity being too high may cause slippage.
User avatar
BlueCheese
Registered Member
 
Posts: 288
Joined: Fri Nov 03, 2006 10:16 pm
Location: Canada,AB

Postby bakey » Thu Nov 16, 2006 7:19 pm

Hi All

A picture of my brie after 9 days before wrapping. I used 10 litres of milk

Image

All the best

Bakey
bakey
Registered Member
 
Posts: 6
Joined: Sat Jul 22, 2006 5:57 pm
Location: Mold, Wales

Postby andrewqld » Thu Nov 16, 2006 10:00 pm

WOW :o what a great looking cheese, I can't wait to see pics of when you cut it!

New England Cheesemaking http://www.cheesemaking.com/product_info-cPath-36_43-products_id-230.php recommend Geotricum to 5 parts P.candidum as a cure for slippage, that might help.

Cheers
Andrew[/url]
Last edited by andrewqld on Thu Nov 16, 2006 10:42 pm, edited 1 time in total.
andrewqld
Registered Member
 
Posts: 32
Joined: Wed Sep 06, 2006 12:03 am
Location: Australia

Postby saucisson » Thu Nov 16, 2006 10:11 pm

bakey wrote:Hi All

A picture of my brie after 9 days before wrapping. I used 10 litres of milk

Image

All the best

Bakey


That is one awesome cheese, I am stunned

Dave
User avatar
saucisson
Site Admin
 
Posts: 6851
Joined: Sat Mar 04, 2006 8:46 pm
Location: Oxford UK

Postby jenny_haddow » Thu Nov 16, 2006 10:21 pm

Fabulous cheese Bakey!

Jen
User avatar
jenny_haddow
Registered Member
 
Posts: 1331
Joined: Thu Mar 30, 2006 7:54 am
Location: Cambridgeshire and France

Postby Fallow Buck » Fri Nov 17, 2006 9:43 am

Wow!!

That is impressive.

Rgds,
FB
In God We trust, Everyone Else Pays Cash.
Fallow Buck
Registered Member
 
Posts: 507
Joined: Fri Dec 09, 2005 11:04 am
Location: UK

Postby BlueCheese » Fri Nov 17, 2006 3:36 pm

Fantastic, my mouth waters, wheres the crackers :D
User avatar
BlueCheese
Registered Member
 
Posts: 288
Joined: Fri Nov 03, 2006 10:16 pm
Location: Canada,AB


Return to Cheese Chat

Who is online

Users browsing this forum: No registered users and 6 guests