How Do You Make Brie Cheese?

“I’ve been making various cheeses for a while now and want to try my hand at making Brie. I’m a bit unsure about the specific process and what to be mindful of when making it. Any detailed advice you could provide would be helpful. I recently moved to a small town near Toronto, and the local dairies are very inspiring!” Thanks, Jessica, Toronto, Canada.

How Do You Make Brie Cheese?

Making Brie cheese might seem a little bit intimidating at first, but with the right steps and attention to detail, it’s quite doable even for a home cheesemaker. Brie is a soft cheese with a creamy interior and a characteristic white mold rind. Here’s a thorough look at what you’ll need and the process to follow to achieve this delicacy.

Ingredients and Equipment

Before jumping in, let’s make sure you’ve got everything you need. It’s pretty essential to get all the right ingredients and equipment lined up:

Ingredients:

• 4 liters (1 gallon) of whole cow’s milk – Raw milk gives the best flavor, but pasteurized milk works as well.
• ¼ teaspoon of mesophilic culture – Such as MA 4001 or MA 4002
• ¼ teaspoon of Penicillium candidum – This mold gives Brie its distinctive rind.
• 1/8 teaspoon of Geotrichum candidum – Helps in the aroma and rind development.
• 1/4 teaspoon of calcium chloride – Use it if you’re using pasteurized milk.
• 1/4 teaspoon of liquid rennet – For coagulating the milk.
• Salt – Non-iodized is best for cheese making.

Equipment:

• Cheese pot – Large enough to hold all the milk.
• Thermometer – To monitor milk temperature precisely.
• Long knife or curd cutter – To cut the curds evenly.
• Cheese molds – Specific round molds for Brie.
• Draining mat or cheese mats – For draining whey and airing the cheese.
• Cheese press – Not always necessary but can be helpful.
• Cheese fridge or cave – For aging your cheese under precise conditions.

The Brie Cheese Making Process

The magic of making Brie lies in the attention to detail at every step. Here’s how you can make it.

1. Preparing the Milk

Start by pouring your milk into a large, clean cheese pot. Slowly heat the milk to around 32°C (90°F). If you are using calcium chloride, now is the time to add it. This helps restore the balance of calcium in the milk, improving curd formation. Stir gently for about 2 minutes.

2. Adding Cultures and Mold Spores

Sprinkle the mesophilic culture, Penicillium candidum, and Geotrichum candidum over the milk’s surface. Let them rehydrate for 2-3 minutes before gently stirring them in for about another minute to ensure they are evenly distributed.

3. Coagulation

Next, add the liquid rennet. Mix with an up-and-down motion for about 1 minute to ensure even distribution. Cover the pot and let it sit undisturbed for about 1.5 to 2 hours. You’ll know the milk has properly coagulated when it has a consistency similar to soft tofu.

4. Cutting the Curd

Once coagulated, it’s time to cut the curd. Use a long knife to cut the curd into 1-inch (2.5 cm) cubes. This helps release the whey. After cutting, let the curds sit for 5 minutes to firm up.

5. Stirring and Heating the Curd

Gently stir the curds for about 20 minutes while gradually increasing the temperature to around 37°C (98°F). This helps to release more whey and firm up the curds.

6. Draining the Whey

Line your mold with cheese cloth if necessary, and then gently ladle the curds into the mold. Allow the whey to drain naturally; this can take several hours. You can flip the molds occasionally to ensure even draining.

7. Salting the Cheese

After the cheese has drained adequately, it’s time to salt. Take the cheese out of the molds and sprinkle each side with non-iodized salt. This enhances flavor and helps form the rind.

8. Aging the Brie

Now, place the salted cheese on a draining mat in your cheese cave or fridge. Maintain a temperature of around 10°C to 12°C (50°F to 54°F) and a humidity of 85-90%. Flip the cheeses daily and monitor mold development. Over the next few weeks, a white mold rind should start appearing.

9. Ripening

Continue aging the Brie for a total of 4 to 5 weeks. During this period, the cheese will develop its creamy texture and characteristic flavors. Look for a firm, yet creamy interior on cutting, with a nice mushroomy aroma from the rind.

Key Points to Remember

Jessica, here’s what to really keep in mind while making Brie:

• Consistency in Temperature: Keep a close watch on the temperature at every stage. Inconsistent temperatures can affect the texture and flavor of your cheese.
• Proper Mold Growth: Ensure that Penicillium and Geotrichum are evenly mixed into the milk. This helps in forming an even rind and achieving the characteristic Brie aroma.
• Adequate Salting: Salt not only flavors the cheese but also influences how the rind develops and controls unwanted bacteria.
• Optimal Aging Conditions: A cheese cave or a dedicated fridge with the proper temperature and humidity settings is ideal. Using a regular fridge usually won’t provide the best aging conditions.

Common Mistakes and Troubleshooting

Curd Too Soft: If your curds are too soft to handle, make sure your milk isn’t ultra-pasteurized. Ultra-pasteurized milk doesn’t form good curds due to its altered protein structure.

Rind Not Forming: This could be due to the humidity levels. Ensure you have the right humidity. Too low, and the rind won’t form; too high, and you may get unwanted molds.

Weird Flavors: Poor sanitation can introduce bad bacteria. Always sanitize your equipment thoroughly.

Why Making Brie is Fulfilling

Making your own Brie is more than just a kitchen project; it’s an art form and science combined. When you see that beautiful white rind form and taste that rich, mushroomy, creamy goodness, all your efforts feel incredibly rewarding. Plus, homemade versions often have a depth of flavor that’s hard to find in store-bought options.

Final Thoughts…

Jessica, you’ve got an exciting journey ahead in making Brie cheese. It may take a few trials to get it just right, but each step teaches you something new about this delightful cheese. With patience and attention to detail, you’ll soon be crafting Brie that can rival any fromagerie in France. Best of luck and happy cheese making!