Creamy Brie Cheese (Printable)
Explore making rich, soft Brie with a bloomy rind, ideal for elegant cheese boards or baking.
# What You'll Need:
→ Dairy
01 - 1 gallon whole cow's milk, preferably raw or pasteurized (not ultra-pasteurized)
→ Cultures & Additives
02 - 1/8 teaspoon mesophilic starter culture (e.g., MA4001 or MA4002)
03 - Pinch Penicillium candidum (white mold)
04 - Pinch Geotrichum candidum (optional, for enhanced rind)
05 - 1/4 teaspoon liquid calcium chloride (if using pasteurized milk)
06 - 1/4 teaspoon liquid rennet (animal or vegetarian)
→ Seasoning
07 - 1 teaspoon non-iodized salt (for brining)
# How To Make:
01 - Sanitize all equipment with boiling water or food-safe sanitizer.
02 - Gently warm the milk to 90°F in a large, non-reactive pot.
03 - Sprinkle mesophilic starter, Penicillium candidum, and Geotrichum candidum over the milk surface. Let rest for 5 minutes to rehydrate, then stir gently for 1 minute.
04 - Add calcium chloride if using pasteurized milk and stir well.
05 - Add liquid rennet and stir with an up-and-down motion for 30 seconds. Cover and let the milk set undisturbed for 60 minutes, maintaining temperature.
06 - Check for a clean break, then cut the curd into ¾-inch cubes and let rest for 5 minutes.
07 - Gently stir curds for 10 minutes to expel whey. Allow curds to settle for 5 minutes.
08 - Ladle curds into cheese molds lined with cheesecloth, filling evenly and stacking if necessary.
09 - Let cheese drain at room temperature (68–72°F) for 18–24 hours, flipping carefully after 6–8 hours.
10 - Remove cheese from molds, sprinkle all sides with salt, and allow to rest at room temperature for 24 hours.
11 - Transfer cheese to a maturation box or cheese cave at 50–54°F and 85–90% humidity. Age for 4–6 weeks, flipping every 2–3 days.
12 - When the rind is fully developed and interior softens, the cheese is ready to enjoy.
# Expert Tips:
01 -
- You'll discover that homemade Brie tastes richer and more complex than anything you can buy, because you're controlling every ingredient and every moment of its journey
- There's something deeply satisfying about creating an entire wheel of cheese from scratch—it feels like real cooking alchemy
- Once you nail this, you'll have a showstopping appetizer that makes every gathering feel special and intentional
02 -
- Temperature is everything in cheese making—even a 2-degree difference can affect your results. Invest in a reliable thermometer and check it constantly. I learned this when my second batch turned out grainy because I let the temperature drift.
- The white mold cultures are living things and can be finicky. If your rind isn't developing after 2 weeks, it might be too dry or too cold. Humidity is your friend—aim for that 85–90% range religiously.
- Patience is not optional. Brie cannot be rushed. If you try to age it faster by raising the temperature, you'll end up with cheese that's either too firm or too soft, with a rind that doesn't develop properly.
03 -
- Keep a dedicated notebook for your cheesemaking—track every temperature, humidity reading, and observation. This becomes your personal cheese bible and helps you improve each batch.
- Buy a small hygrometer for your aging box so you can actually monitor humidity rather than guessing. A few dollars spent here prevents weeks of wasted effort.
- Once your Brie is ready, serve it at room temperature for maximum flavor and that gorgeous creamy texture. Cold Brie tastes muted and firm, but bring it to 18–20°C and it becomes transcendent.