Brie Nuit Cheese Making Recipe

by New England Cheesemaking Supply CompanyUpdated 33 days ago

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This recipe is a great choice for intermediate cheese makers looking to make a bloomy rind with a twist.

Flora Danica, one of the last of the undefined cultures, is used in this recipe to produce an open texture and buttery flavor. In addition, layers of cracked black pepper are added to the curds and a thin coating of ash is applied to the surface. The ash, activated charcoal, eats up the surface acid to welcome in white mold quicker.

Because of its unique appearance and fantastic flavor, this cheese is often the first to disappear from our cheese boards.

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aging-time-under-2-months author-Jim-Wallace flora danica intermediate mold ripened new-england-cheesemaking recipe skill-level-intermediate yield-2-pounds

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Description

This recipe is a great choice for intermediate cheese makers looking to make a bloomy rind with a twist. Flora Danica, one of the last of the undefined cultures, is used in this recipe to produce an open texture and buttery flavor. In addition, layers of cracked black pepper are added to the curds and a thin coating of ash is applied to the surface. The ash, activated charcoal, eats up the surface acid to welcome in white mold quicker. Because of its unique appearance and fantastic flavor, this cheese is often the first to disappear from our cheese boards.