Brie Cheese Making Recipe
  1. Heat & Acidify Milk: Begin by heating the milk and cream to 90F. Add culture and mold powders, and keep at this temperature for 60 minutes.

  2. Coagulate with Rennet: Add rennet and let sit for 90 minutes to coagulate the curd.

  3. Transfer Curd to Molds: Transfer curds to molds without cutting, or cut into cubes if using smaller molds.

  4. Draining: Allow curds to drain at 68-74F, turning the cheese in the molds every 2-3 hours.

  5. Salting: Once draining slows, dry salt the cheese and allow it to absorb the salt overnight.

  6. Bloomy Rind Development: Maintain specific conditions for the young Brie to develop a bloomy rind.

  7. Aging: Age the cheese in a cool, dark location, monitoring moisture and turning daily.

Course🍤Appetizer

Diets🥕Vegetarian🌾Gluten-free...

Category🧀Cheese

Cuisine🇫🇷French

Occasions📆Everyday🎉Special Occasion

Season🔁Year-round

DifficultyHard ⏰ 2h

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