With that in mind, I repeatedly rubbed the rind of the cheese with olive oil and dried basil over the course of it's three months of aging. This also helped to remove any unwanted mold that grew on the surface of the cheese. When we cracked the cheese open, it was rather dry in texture, with a fruity olive oil flavor. The basil taste,
The raw milk brie (not pictured), although full-flavored had become much runnier in consistency since the last time I had tried it. It was still rather salty, masking some of the more nuanced flavors of the raw milk.
To finish on a positive note, the pasteurized brie using Flora danica really surprised and delighted everyone. Along with having a beautifully developed rind (with what looks like a few dabs of Geotrichium Candidium patches on it), the cheese was irresistibly gooey. Even slightly cool, the paste of the cheese still ran out with abandon. I had also been much more cautious in the salting of this cheese, which allowed more of the flavors of the milk to shine through. I can't wait to try the raw milk Brie I cultured with Flora Danica in a few more weeks!
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