See Part 1 for the making of this cheese!
After 6 weeks of careful ripening the Brie is ready for tasting! Our cheese did not seem to have as much mold development as others but it is certainly there. The cheese is also soft hen lightly pressed.
Since I am bringing it to my in laws for a BBQ tonight I thought I should check to make sure it was edible, so that I do not bring shame to te family! So it is carefully sliced in half and voila! A nice creamy looking cheese!
Now for the tasting. I slice off a small wedge, take a first tentative bite, and wow this is tasty! Nice creamy texture, a slight tang, and yes it tastes like Brie!
Now Brie is not my favourite, and I break normal custom and remove the bloomy rind, as I just don’t like it, but I quite enjoyed this one. I will likely make it again, as my sister-in-law and father-in-law do like Brie, and this will make a great gift!
Update: The Brie was a big hit at the BBQ, very good for the cheesemaking ego!
Tasting Notes:
Appearance: Slight bloom on outside, creamy looking interior with some eyes
Nose (aroma): Slight earthy aroma
Overall Taste: Creamy with slight tang
Sweet to Salty: Sweet
Mild (mellow) to Robust to Pungent (stinky): Mild at 6 weeks, no ammonia odour at this point
Mouth Feel: (gritty, sandy, chewy, greasy, gummy, etc.): Creamy
Well done, you had better success than I did. what did you wrap your Brie with?
Thanks Ian, it had rave reviews at the BBQ. I used Formaticum Cheese Paper from Bosch Kitchen Centre to wrap the cheese.