Homemade Brie Cheese
I've been making baguettes, practicing my technique and thought I should put together some homemade Brie to have with them. Yesterday was my first attempt at Brie cheese and so far they look pretty good - the little cheeses could stand to be thicker, that will happen when we add more holes to the small brie molds so they drain better and can handle more curds. The large wheel is 7 inches in diameter and is looking pretty good to me. It will take about 2 weeks for the white 'skin' to develop on the cheeses while they rest at about 55F in my make shift 'cheese cave' (dorm sized fridge with temperature regulator) for 2 weeks, turning the cheeses 2 time a day for even drying. After that it will be another couple of weeks in the regular fridge before they are ready to be eaten.