Brie 2

General Cheese making discussion

Brie 2

Postby BlueCheese » Wed Apr 04, 2007 6:32 pm

My second brie, freshly unwraped this morning :D
Image
<a href="http://www3.telus.net/public/hsource/cheesemaking/">The Cheese Hole</a>
User avatar
BlueCheese
Registered Member
 
Posts: 288
Joined: Fri Nov 03, 2006 10:16 pm
Location: Canada,AB

Postby BlueCheese » Mon Apr 09, 2007 8:25 pm

furr sighting :)
Image
<a href="http://www3.telus.net/public/hsource/cheesemaking/">The Cheese Hole</a>
User avatar
BlueCheese
Registered Member
 
Posts: 288
Joined: Fri Nov 03, 2006 10:16 pm
Location: Canada,AB

Postby BlueCheese » Wed Apr 11, 2007 8:46 pm

furring at full speed :)
Image
<a href="http://www3.telus.net/public/hsource/cheesemaking/">The Cheese Hole</a>
User avatar
BlueCheese
Registered Member
 
Posts: 288
Joined: Fri Nov 03, 2006 10:16 pm
Location: Canada,AB

Postby BBQer » Thu Apr 12, 2007 4:13 pm

That is a beauty!

On the other hand my latest brie is probably going in the trash. I think I used too little salt this time. The strong smell that comes in after a couple of days and then goes away, has never gone away.
B's 'n Q's
BBQer
Registered Member
 
Posts: 232
Joined: Sat Mar 25, 2006 7:56 pm
Location: WA, USA


Return to Cheese Chat

Who is online

Users browsing this forum: No registered users and 5 guests