Brie cheese is a beloved soft cheese with a creamy texture and a delicate white rind that melts in your mouth. If you’ve ever wondered how to make Brie cheese yourself, you’re in the right place! Making Brie at home is a rewarding process that combines simple ingredients with a bit of patience and care. Let’s dive into the step-by-step journey of transforming fresh milk into this elegant cheese.
What Is Brie Cheese?
Brie is a soft-ripened cheese originating from the Brie region in France. It’s known for its smooth, creamy interior and a white, edible rind formed by Penicillium candidum mold. The cheese develops a mild, earthy flavor that intensifies as it ages, making it a favorite on cheese boards worldwide.
Ingredients You’ll Need
– Fresh cow’s milk (preferably raw or high-quality pasteurized milk) – about 1 gallon (3.8 liters)
– Mesophilic starter culture (such as Flora Danica) – about 1/4 teaspoon
– Penicillium candidum mold spores – about 1/8 teaspoon
– Liquid rennet – 1/4 teaspoon diluted in 1/4 cup non-chlorinated water
– Non-iodized salt for brining
– Optional: Cream (for richer Brie)
Equipment Essentials
– Large pot for heating milk
– Cheese molds (open-bottom round molds work best)
– Cheese mats and draining boards
– Thermometer (to monitor milk temperature)
– Stirring spoon and knife for cutting curds
– pH meter or strips (helpful but optional)
– A cool, humid space for aging (around 50-55°F or 10-13°C with 85% humidity)
Step-by-Step Brie Cheese Making Process
1. Heat and Prepare the Milk
Gently warm your milk to around 86°F (30°C). This temperature is ideal for the starter cultures to thrive without killing the beneficial bacteria. Stir the milk gently as it warms to ensure even heating.
2. Add Cultures and Mold Spores
Sprinkle the mesophilic starter culture and Penicillium candidum spores evenly over the surface of the milk. Let them rehydrate for a couple of minutes before stirring them in thoroughly. These cultures will acidify the milk and develop the signature white rind.
3. Add Rennet and Coagulate
Add the diluted rennet to the milk and stir gently but thoroughly, using an up-and-down motion for about 30 seconds. Then, let the milk sit undisturbed for 20 to 30 minutes until it sets into a gel-like curd with a clean break when cut.
4. Cut the Curd
Using a long knife, cut the curd into roughly 1/2-inch (1.3 cm) cubes. This helps the whey separate from the curds. Let the curds rest for about 10 minutes to firm up slightly.
5. Mold the Cheese
Carefully ladle the curds into your prepared cheese molds lined with mats. Press the curds gently to help them settle without breaking the delicate structure. Fill the molds gradually, allowing whey to drain naturally.
6. Turn the Cheese
After about 20 minutes, flip the molds to redistribute the curds and encourage even drainage. Repeat this flipping every 20 minutes for about an hour. This step helps the cheese form a consistent shape and texture.
7. Drain and Dry
Let the cheese sit in the molds overnight to drain completely. The next day, unmold the cheese and air dry it on mats for a few hours until the surface feels dry to the touch.
8. Salt the Cheese
Sprinkle non-iodized salt evenly over all surfaces of the cheese. Salt adds flavor and helps control unwanted bacteria during aging.
9. Age the Brie
Place the cheese in a cool, humid environment (around 50-55°F or 10-13°C with 85% humidity). Over the next 7 to 12 days, the white mold rind will develop fully, covering the cheese in a soft, edible bloom.
10. Continue Aging
Wrap the Brie in wax or cheese paper and age it for an additional 2 to 3 weeks. During this time, turn the cheese regularly to ensure even ripening. The cheese will soften from the outside in, developing its characteristic creamy texture and rich flavor.
Tips for Success
– Use high-quality milk for the best flavor and texture.
– Keep all equipment sanitized to prevent unwanted bacteria.
– Maintain stable temperatures during heating and aging.
– Be patient—Brie takes time to develop its full flavor and creamy texture.
– If you want a firmer Brie that holds its shape better when sliced, age it slightly less or adjust moisture levels.
Making Brie cheese at home is a delightful project that connects you to traditional cheesemaking and rewards you with a delicious, creamy cheese to share. With a bit of practice, you’ll impress your friends and family with your very own homemade Brie!
Enjoy your cheesemaking adventure and savor every bite of your creamy creation.