The three Bries I made just before
Christmas were scheduled to be ready to try today and since Kathryn just
returned this morning from a week-long trip across the country visiting family
and friends, I thought it would make a nice lunch with some fresh bread.
All three cheeses have been ripening
in a 50 degree F aging box, wrapped in parchment paper, then aluminum foil,
getting turned and flipped about twice a week for the last few weeks They felt
like they were all softening so I pulled one out to come to room temperature
about an hour before lunch, loosening the wrappings so it could breathe a
little.
As I started to cut into the cheese
the skin broken slightly and some lovely, white proteolyzed* cheese goo leaked
out. I was surprised upon continuing the
cut that the proteolysis had not penetrated further and more evenly. While definitely ripening throughout, the
softest pate was segregated to the outside layer, just under the white mold
(penicillium Candidum) skin. Just to be clear, and as gross as it may sound, proteolysis is a good thing! We like our Brie soft and gooey and "protein degradation" is how that happens.
Regardless, we each took a wedge and
some sliced bolillo bread. The cheese was very good with a rich
mushroomy flavor all the way through and while still a little too firm in
parts, completely spreadable.
A good experiment. I think I'll keep the two unopened Bries in
their 50 degree F environment for another week while I research possible causes
for the uneven ripening. The cut cheese will go to the regular fridge,
re-wrapped in parchment and foil.
*Proteolysis is the directed
degradation (digestion) of proteins by cellular enzymes called proteases or by
intramolecular digestion. In this case the molds acting on the proteins in the
cheeses.
1/22/2011: Took
some of the Brie, spread it on thick slices of homemade bread, topped it with
some sundried tomatoes and slivers o fresh garlic and toasted it in a hot oven
for about 10 minutes. Result...
Fantastic!
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