Homemade Brie Cheese

Thoroughly clean and sanitize all equipment, including a large pot, thermometer, knife, ladle, cheese molds, draining rack, and aging container.

Use pasteurized milk, not ultra-pasteurized milk.

Warm the milk slowly in the pot to 32°C (90°F), stirring gently.

Sprinkle the starter culture and Penicillium candidum over the surface and let them rehydrate for 5 minutes, then stir gently.

Add the diluted calcium chloride and stir.

Cover and let the milk ripen for 60 minutes.

Stir in the diluted rennet gently for about 30 seconds, cover, and leave undisturbed until a clean break forms, usually 60–90 minutes.

Cut the curd into roughly 2 cm (¾-inch) cubes.

Rest for 5 minutes, then stir very gently for 10 minutes.

Ladle the curds and whey into two Brie molds set on a draining rack; top up as the curds settle.

Let drain at room temperature for 18–24 hours, turning the cheeses carefully several times so they drain evenly.

Remove the cheeses from the molds and salt all sides evenly.

Place them on a clean draining mat in a covered aging container, with enough space for air circulation.

Dry for 1–2 days in a cool place, turning daily, until the surfaces feel dry rather than wet.

Age at 10–12°C (50–54°F) and 90–95% humidity in a dedicated cheese-aging refrigerator or controlled cheese cave.

Turn daily for the first week, then every few days.

Keep the cheeses on clean mats and prevent them from sitting in pooled moisture.

The white rind should spread over the surface; when fully covered, wrap each cheese in cheese-aging paper and continue aging until the center softens, typically 4–6 weeks from the day of salting.

Keep refrigerated after ripening.

Discard the cheese if it develops unusual colored mold, a slimy surface, or an unpleasant putrid odor.