Well my little Bries are getting a nice thick coat of fuzzy
penicillium mold on them! I'm very pleased at how white, soft, and full the mold has become, especially in such a
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdVYKUw9hpL7ToiVTxB1fVxxJnFC1oIPzArLSWdk0SjPEIDuGaCiy8hs4lZzRX6gp5v_PqjQN-ewJe_oWxFmV7bgqoBvJZvvSLvC3dqIEHTvPHRzBXSC5GCv9ejM5K9N5GyKASSKhnVJEt/s320/Car!+013.JPG)
short time. A small crumb of the rind had fallen off when I was flipping them, which made a nice little sample for me to "evaluate." It had the taste of a mild Brie's rind, which is just what I wanted! Now that the cheese is well-encased, the rind should begin to break down the cheese into creamy goodness with continued aging.
Carla and I also
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made a second batch of brie, this time only using the penicillium culture, not the geotrichium as well. In further reading, I came across a statement that only goat cheeses need the geotrichium to keep the rind on, but any type of milk can achieve a fuller flavor with the addition of the geotrichium. So it will be interesting to compare our results between the two and see if there's much of a tangible difference.
From here we're planning on trying raw-milk Brie next, which should be an adventure in its own right!
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