Brie cheese

Pasteurize milk (7 l) with a maturity of 50-100%.

Heat to a temperature of 34 degrees. After that:

• add calcium chloride;
• add mesophilic starter;
• add Penicillium camemberti mold (also known as Penicillium candidum);
• add acidifying yeast (50% of the standard dosage).

Wait for 3 minutes and mix well.

After that, cover with a lid, wrap in a blanket, and let it sit for 2 hours.

Add rennet, mix well, stop the milk. And wait for 50 minutes.

The curd should be very firm.

During this time, the temperature of the milk should be between 33-34 degrees. So cover it with a lid and a blanket. You can also place the pot in a larger pot with hot water.

Once the curd is ready, cut it with a 2 cm step both parallel and perpendicular. After that, cut horizontally. Then let the milk sit for 15 minutes.

Very gently stir the curds for 1 minute. After that, let it sit for another 15 minutes.

Then gently stir the curds again for 1 minute. After that, let it sit for another 15 minutes.

Remove the whey until curds appear on the surface. Then transfer the curds to cheese molds.

You can use camembert molds. In this case, fill them to the top.

Cover the molds with film, place a towel over them, and leave for 10-12 hours for self-pressing.

During this time, perform the first flip of the cheese after one hour.

If the flip is not successful due to the curd being too weak, just gently move the cheese mass.

Then, after 2 hours, perform the next flip of the cheese. And during the remaining time (8-10 hours), flip the cheese one last time.

After self-pressing, weigh each cheese head to determine how much salt is needed. For every 100 grams of cheese head, use 2 grams of salt.

For salting, sprinkle half of the total amount of salt over the cheese head (leaving it in the cheese mold).

Wait for 30 minutes, flip the cheese, and sprinkle the remaining salt.