Elevate Your Cheese Platter: Learn How To Make Brie Cheese Australia

Embark on a culinary adventure as we delve into the art of crafting exquisite brie cheese, a delicacy that has tantalized taste buds for centuries. In this comprehensive guide, we will unveil the secrets of creating this creamy, bloomy-rind delight in the vibrant land of Australia.

Gathering the Essential Ingredients

To embark on this delectable journey, you will need:

• 4 liters of raw milk (ideally from a grass-fed cow)
• 1/2 teaspoon of mesophilic culture
• 1/8 teaspoon of rennet
• 1/4 cup of salt
• Penicillium candidum or Penicillium camemberti mold

Step 1: Preparing the Milk

Warm the milk to 30°C (86°F) in a large pot. Stir in the mesophilic culture and let it rest for 30 minutes.

Step 2: Coagulating the Milk

Add the rennet and stir gently for 30 seconds. Let the milk set for 1 hour or until a clean break forms when you insert a knife.

Step 3: Cutting the Curd

Use a sharp knife to cut the curd into 1-inch cubes. Let the curds rest for 10 minutes.

Step 4: Draining the Whey

Line a colander with cheesecloth and pour the curds into it. Let the whey drain for 2 hours.

Step 5: Forming the Cheese

Transfer the curds to a cheese mold and press them gently to form a wheel. Turn the cheese every 12 hours for the next 24 hours.

Step 6: Salting the Cheese

Remove the cheese from the mold and sprinkle salt evenly over the surface. Let the cheese rest for 24 hours at room temperature.

Step 7: Inoculating with Mold

Dissolve the Penicillium mold in 1/4 cup of water. Spray the solution onto the surface of the cheese and let it rest for 24 hours.

Step 8: Aging the Cheese

Place the cheese in a humid environment (80-90% humidity) at 10-15°C (50-59°F) for 4-6 weeks. Turn the cheese every other day to promote even ripening.

Troubleshooting Tips

• The curd is too soft: Increase the amount of rennet.
• The curd is too firm: Let the curd set for a shorter period.
• The cheese is not developing a white rind: Increase the humidity in the aging environment.
• The cheese has a bitter taste: The cheese may have been over-ripened.

Wrapping and Storing

Once the cheese is fully ripened, wrap it in parchment paper and store it in the refrigerator for up to 2 months.

Conclusion: A Brie-lliant Culinary Adventure

Creating brie cheese in Australia is a rewarding endeavor that requires patience, precision, and a touch of culinary magic. By following these detailed instructions, you can transform simple ingredients into a delectable delicacy that will impress your palate and elevate your culinary repertoire.

FAQ

Q: Can I use pasteurized milk to make brie cheese?
A: No, raw milk is essential for the development of the desired bacteria and mold.

Q: How long does it take to make brie cheese?
A: From start to finish, the process takes approximately 6-8 weeks.

Q: What is the best way to enjoy brie cheese?
A: Brie cheese is best enjoyed at room temperature, paired with crackers, fruit, or a glass of wine.