Hi there! Here's a picture of our finished Brie! This is from our second time around of Brie making. I do have a question though. The rind is just so darn bitter! It's like almost spicy but the inside is gooey and delicious. I just don't remember store bought rind being so spicy/bitter...We used the P. Candidum neige and geo. It was in our wine cave for about a week then into the regular fridge to complete the aging. Overall I'm pretty proud! We had some on a peach, caramelized onion, bacon and balsamic pizza tonight. It was delicious!
Can't tell you why it would be bitter but that is one yummy looking cheese .
Likely not enough salt.
It doesn't necessarily taste like it's lacking salt, but it will still affect the development and lead to bitter flavors. Very common problem in Brie/camembert types.
Looks beautiful, though!
Thank you! I will keep in mind to try to use more salt next time.
Could also be ammonia in the rind. Are you getting any ammonia aroma?
Susan
A thumbs-up to you PBN and welcome. I agree with the salt advice. Get the right balance and the rind will be delicious.