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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,

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

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

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

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.

Hi All

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



All the best

Bakey

WOW 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]

bakey wrote:Hi All

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



All the best

Bakey

That is one awesome cheese, I am stunned

Dave

Fabulous cheese Bakey!

Jen

Wow!!

That is impressive.

Rgds,
FB

Fantastic, my mouth waters, wheres the crackers