• Brie à la Carly and Jean!

    Hey, the New England Cheesemaking Supply Company has written a beautiful post about Making Sense of Things – it is nice to have such feedback, check it out 🙂 We take this opportunity to say that we enjoy engaging with you, so don’t hesitate to leave us some comments, or share this blog among your family and friends. Also, if you have an idea of a post you would like covered, we welcome any suggestions, articles, or recommendations. Leave This Blank:Leave This Blank Too:Do Not Change This:Your email: … Read the rest

  • How to make brie cheese at home

    Recently we’ve been making a fair bit of brie cheese.  We’ve been using the Cleopatra’s raw cow’s milk (including the cream on top!).   4L makes 3 good size brie cheese wheels. We simply heat the milk up to 32°C in a big sterilised pot, add in a mesophilic starter (the culture – a couple of grains), the penicillum candidum (this is the white mould that grows on the outside – a couple of grains) and the rennet (1/4 teaspoon mixed in just less than 1 tablespoon water), stirring in an 8 shape for around 2 minutes.  Then we leave it, off the heat, for around 45 minutes.  (note: please check…

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