In the Brie-ginning, There was Milk…

I like Brie. A lot of people I know like Brie. Let’s make Brie, said I. So I did. The day was March 16th, 2014. Now, unlike the other cheeses I’ve made so far, Brie is not pressed heavily and it’s a surface ripened cheese, via my newest bestest friend, Penicillium Candidum (I like to… Read More »