BRIE

It all started out with making Farm House Cheddar. This was a bit intense because I didn't have the press to get the cheese curds pressed properly. A homemade tourniquet press with pots pans and towels was all I could come up with. This cheese was a  smelly mess and short lived endeavor. I then really started to dive into the whole science of cheese making to see which cheese would work best. Something that doesn't need pressing, doesn't need a cheese cave to age in. "Brie", although a harder cheese to make than most, this was the cheese of choice; besides the fact that I was embarking on a journey of making the "Holy Grail" of French cheese. I was paying homage to the masters of French cuisine. Let’s just say that it was no joke and if you think by looking at a recipe on the Internet and you’re going to make great cheese is laughable. I left work many a nights smelling like day old milk and covered with curd bits. I would work into the night to find the perfect balance of calcium lactate, rennet and a magical blend of yeast cultures. Heat, no heat move the curds, don't move the curds, cut the curds don't cut the curds!!!....Oh MY GOD. Like all things, if your love for the exploration of food is greater than the desire to throw in the oven mitt than you will reach the promised land. Cheesy Success!! "Brie", the cloud like appearance as the cultures take hold, a sweet smell of ripening curds and the final smooth creamy texture that can only be achieved with hard work and patience. I am now looking on what we can do to add the extra wow factor. Maybe brandy grape leafs or apple wood ash, perhaps adding a bleu culture vain, I have yet to open the creative treasure chest. I have also been successful making Feta, Queso Fresco, and Bleu Cheese.

Rennet, Calcium, Cultures

Heat cream, milk to 89 degrees

Remove from heat and add the calcium and culture, stir. Add rennet, stir and let set one hour

Check for a clean break. Shouldn't stick to your fingers.

Cut the curd and let the whey drain off. 15 to 20 minutes

Strain curd in cheese cloth and have cheese basket ready.

Place curd in cheese basket lined with cheese cloth and let drain over night at room temp. Keep covered

Once they drain half their original size place on plastic or bamboo mat to activate the culture around 52-65 degree, clean, dry area. Keep covered.

I keep them in a pizza proof box with a metal drying rack underneath. I found a bamboo place mat work fantastic

Allow them to set for 24 hours before placing them in controlled 42 degree dry refrigeration. I place a cup of water in the box top give the moisture needed. Let culture do its thing for 4 to 6 weeks. You should see that very distinct white fuzz growing on top, after a few days. It's like watching your babies grow. We have many variations of this process that can make all kinds of house made brie.