How Do You Make A Bloomy Rind Cheese?

“How do you make a bloomy rind cheese? I recently started making cheese at home and am particularly curious about trying my hand at bloomy rind cheeses like Brie or Camembert. I’ve got some experience with hard cheeses but haven’t ventured into softer varieties yet. Any tips on mastering the process and avoiding common pitfalls?” Thanks, Patricia, Portland, USA.

How Do You Make A Bloomy Rind Cheese?

Hey Patricia, I’m thrilled you’re diving into the world of bloomy rind cheeses! These cheeses, with their deliciously creamy interiors and white, velvety rinds, are truly a joy to make and enjoy. Let’s break down the process step-by-step, so you can get started with confidence.

Understanding Bloomy Rind Cheese

Bloomy rind cheeses, like Brie and Camembert, are soft cheeses characterized by their edible white molds. The molds Penicillium candidum and Geotrichum candidum play a crucial role in developing the rind and contributing to the cheese’s creamy texture and complex flavors. This mold layer creates the characteristic ‘bloom’ on the cheese surface, giving these cheeses their name.

Essential Ingredients and Equipment

• Fresh Milk: Quality is key. Aim for whole, non-homogenized milk, preferably straight from a farm if possible.
• Calcium Chloride: Particularly if you’re using pasteurized milk, to help restore the natural balance lost during pasteurization.
• Mesophilic Starter Culture: This helps acidify the milk.
• Rennet: For coagulating the milk. Liquid rennet is often the easiest to measure and use.
• Penicillium candidum and Geotrichum candidum: These mold spores are essential for developing the characteristic rind.
• Cheese Molds: Not the fungal kind! These are the forms and hoops you shape your cheese in.
• Cheese Cloth: For draining whey and handling curds gently.
• Brining Solution: Salt dissolved in water to help flavor the cheese and inhibit harmful bacteria growth.

The Cheese-Making Process

1. Heat and Acidify the Milk

Begin by gently heating the milk to around 86°F (30°C). Add the calcium chloride, mesophilic starter culture, and the mold spores. Let the mixture ripen for about an hour. This step allows the starter culture and mold spores to develop, acidifying the milk and beginning the flavor-forming process.

2. Add the Rennet

Once the milk has ripened, add the rennet. Dilute it in cool, non-chlorinated water before adding to ensure it distributes evenly. Stir gently using an up-and-down motion. Allow the milk to sit undisturbed for 1 to 2 hours, until a firm curd forms.

3. Cut the Curd

The curd should now have a consistency similar to soft tofu. Using a long knife, cut the curd into 1/2-inch cubes. This process helps release the whey. Allow the curds to rest for about 10 minutes.

4. Cook the Curd

Heat the curd slowly to around 95°F (35°C), stirring gently throughout. Maintain this temperature for about 30 minutes. Patricia, be sure to stir gently to avoid breaking the curd too much, as this can result in a dry cheese.

5. Drain the Whey

Drain off about 30% of the whey. Continue to gently stir the curds for another 10 minutes, allowing more whey to be expelled.

6. Shape the Cheese

Carefully ladle the curds into the cheese molds lined with cheese cloth. This step requires patience, as it’s vital to let the curds settle naturally. Patricia, this is where you’ll need your steady hand, ensuring the curd is distributed evenly for a uniform cheese.

7. Pressing

For bloomy rind cheeses, minimal pressing is required. Gentle pressing helps the curd knit together. Use light weights of around 2-3 pounds for about 6-12 hours, flipping the cheese halfway through.

8. Salting

Once the cheese holds its shape, it’s time for salting. You can either rub dry salt on the surface or bathe the cheese in a brine solution. Salting plays a vital role in flavor development, texture, and mold growth control.

9. Aging

Place the salted cheese on drying mats in a well-ventilated area at about 50-54°F (10-12°C) with high humidity (around 90%). In the first few days, flip the cheese daily to ensure even aging and prevent sticking.

Key Aging Considerations

1. Mold Development

Within a week, you should see the white molds beginning to develop. These molds are crucial for breaking down the cheese from the outside, resulting in that creamy interior. Patricia, make sure the humidity levels are controlled to prevent unwanted mold growth.

2. Regular Monitoring

Flip the cheese every few days during aging. This helps maintain even moisture distribution and prevents the cheeses from sticking to the aging shelves.

3. Ripening Time

Your bloomy rind cheese will be ready in about 4-6 weeks. The interior should soften noticeably as the cheese ripens. The longer you age, the more complex the flavors become, but also the softer the interior will be. It’s a balance you’ll refine over time.

Common Pitfalls and How to Avoid Them

1. Inadequate Mold Growth

If the white mold doesn’t develop well, check your humidity levels. Too low, and the cheese will dry out and inhibit mold growth. Try increasing the moisture in your aging space.

2. Ammonia Smell

An ammonia smell indicates over-ripening or improper storage. Ensure good ventilation in your aging space to prevent this. Patricia, if you encounter this, it might also help to tweak your aging times.

3. Uneven Texture

This can happen if the curds are cut too small or stirred too harshly. Gentle handling is key at each stage to preserve the desired creamy texture.

Tips for Success

1. Patience is a Virtue

As in all cheese making, patience is your best friend. Each step builds on the previous, and rushing can lead to disappointing results.

2. Embrace Imperfections

Your first batch may not be perfect, and that’s okay. Each attempt teaches you more about the nuances of cheese making.

3. Experiment and Adjust

Each environment adds its own touch. Over time, you’ll learn how your specific conditions affect the process and how to tweak variables for the perfect batch.

Final Thoughts…

Patricia, exploring bloomy rind cheese making can be a deeply rewarding venture. By focusing on quality ingredients and careful process steps, you’re setting yourself up for success. Enjoy the journey and remember, the cheese making community is always here to support you.

Happy cheese making!