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

I am Hannah Grace, a passionate cook and food enthusiast. I have a great love for all things cooking, eating, and kitchen related. On my blog I share recipes and tips with others who appreciate diverse flavors and creative meals. My goal is to inspire people to get into the...

What To Know

  • 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.
  • Transfer the curds to a cheese mold and press them gently to form a wheel.
  • Once the cheese is fully ripened, wrap it in parchment paper and store it in the refrigerator for up to 2 months.

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.

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Hannah Grace

I am Hannah Grace, a passionate cook and food enthusiast. I have a great love for all things cooking, eating, and kitchen related. On my blog I share recipes and tips with others who appreciate diverse flavors and creative meals. My goal is to inspire people to get into the kitchen with me to experience the joy of home-cooked meals.

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