This is a two gallon make, and this time I used my 9″ hoop, following the recipe on cheesemaking.com.

I used 1/4 tsp. ash mixed in with the salt. Even that small amount of ash moderates the pH of the rind, so you get much better blooming. After a week or so:

Such a healthy coat that I had to pat it down!

Once again, time got away from me . . . here it is after almost two months:

What looks like holes next to the rind are the result of poor cutting:

After 20 minutes, gooping out perfectly, and no rind slip, yay!

But, you ask, how did it taste?

Well, it tasted like a Brie. I was really worried that after two months, it would have gone ammoniacal, but not a hint, not a whiff. Lovely, buttery, creamy. Very happy with this.

But it’s really at its limit, so I have to consume two pounds of Brie posthaste, starting with the most decadent toasted cheese sandwich I’ve ever had, for dinner 🙂

Yum!

-R

Update: Toasted Brie Sandwich with House Dill and Pickled Egg on a Broken Plate:

Yum again!

-R