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

Fabulous cheese Bakey!

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

Wow!!

That is impressive.

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

Fantastic, my mouth waters, wheres the crackers :D
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