Brie, a very soft cheese, has a variety of uses such as spreading on crackers, sandwiches, and in salads to name a few. This type of cheese originates in the French region of Seine-et-Marne. The cheese is known for its many purposes as well as its edible mold shell.
As Brie is the most enjoyed of all cheeses, there are many people who desire to master the method for making this soft cheese. The following are instructions for the production of brie. The recipe will make two rounds of 4 inch diameter, one and a half inch thick cheese. Although the recipe calls for G camembert, P camembert, and Mmezo culture, different cultures can be used although the cheese must contain at least one culture of camambert.
- ½ teaspoon calcium chloride
- 1 gallon milk
- 1/8 teaspoon each of G camembert, P camembert, and Mmezo culture
- One drop B. linnens
- 1/8 teaspoon rennet
- ¼ cup salt
- Candy thermometer
- Shoebox (plastic)
- Plastic draining map
- 55 degree refrigerator
- Cheese molds, perforated (8 inches high and 4 inches in diameter)
(1) Combine the milk and the calcium chloride and heat in pot to 90 degrees.
(2) After the combination has reached the intended temperature, the three cultures should be added in addition to the B. linnens and should then be cooked at 90 degrees for one hour. The mixture should be monitored often so that it does not rise above the desired temperature.
(3) Once the hour is up, the pot should be removed from the heat and the rennet should be added. After the addition of the rennet, the cheese should be cooled for two hours.
(4) After the cheese has been thoroughly cooled, the curd should be pressed into two of the cheese molds. The molds should be placed on a plate and cooled.
(5) After cooled, a plate should be placed on top of the cheese and the cheese should then be flipped over. This step should be repeated every several hours so that the cheese shrinks down to about a two inch thickness.
(6) Once the appropriate thickness is reached, the cheeses should be placed in the refrigerator overnight and should, afterward, be removed from the molds.
(7) After the molds are cleanly separated from the cheese, salt should be placed onto a plate and the cheese should be placed on them. Cover the cheese thoroughly with the salt on both sides so that the cheese is completely sealed. After the sides are covered, the edges of the cheese should also be rolled into the salt and the excess salt should be removed.
(8) The plastic draining map should be cut so that it is able to fit inside of a plastic shoebox. The cheese should then be placed in the shoebox and the lid should be placed on top of the box covering the cheese. The box should not be sealed. Instead, a ½ inch opening should be left in the box so the cheese can breathe.
(9) The box should be kept in a chilled place such as the refrigerator at 55 degrees. The cheese should also be placed in high humidity which the shoebox provides.
(10) The cheese should be removed from the box after 10 days. At this time, a mold will have formed over the cheese. The cheese should then be placed into aluminum foil and kept in the refrigerator for 20 days before consumption.
There are several things to be aware of when making Brie cheese. It is important to keep in mind that Brie is very delicate and therefore tends to fall apart when handled roughly. Therefore, it is integral to handle the cheese delicately. In addition, Brie goes bad soon after being ripe. It should therefore be consumed soon after the production process is complete.