Brie Claudel

Nov 30 06

Culture from Brie Claudel

MA4002 starter

Calcium Chloride 1/3tsp

Bio Rennet 1/4 tsp

4L homo 3.5% milk

250ml whipping cream 33%

Made culture the night before.

1305. Morning batch added all except rennet. Milk start temp at 79F, bath at 90F.

1350. Milk at 87.4F

1455 added rennet, milk at 85f

1630 cut curd, temp at 87F

Blitzed some of the rind with the cream. Note, not recommended, cream will turn to butter LOL.

Set nicely at 83.6f. Cut and let settle for 30 min.

Left to drain for a few hours, helps allot in pre molding.

Pop out next morning, salted with sea salt and let drain over the next few days.

Dec 05.

Furr is growing nicely :)

Dec 07.

Flipped it over, some orange color appearing also.

Dec. 14.

Jan 07 07.

Feb 12.

Finally cracked it and it was wonderfully, very full bodied without being over powering. Temp of storage was a bit low so it was not totally liquid, some of it was cream cheese consistency.