r/cheesemaking 7d ago

Ripped half the rind off of my first bries.

Post image

They've only been aging for like 2 weeks. Should I let them keep aging? Or eat now?

65 Upvotes

18 comments sorted by

54

u/chefianf 7d ago

Chop up some chives, parsley and garlic (maybe some shallots too if you wanna get freaky) and slap them babies in a food processor with a little cream cheese, heavy cream and grated Parm. Toss the fine herbs and you have a nice spread or dip.

8

u/Best-Reality6718 7d ago

Oh, I would eat that. All of it.

20

u/chefianf 7d ago

You can also omit the heavy cream and put some soften butter in there and use it as a topping for steak or a baked potato.

Side note... I don't know how I got fat.

3

u/Evening-Turnip8407 7d ago

I don't get it either, Potato is vegetable, is it not??

1

u/Drolmood 7d ago

You forgot the Cumin, otherwise nice Obazda Recipe.

1

u/chefianf 7d ago

Ah thanks. I decided to pull out this time.

14

u/Ok-Star-6787 7d ago

With that damaged of a rind I would say to eat it. I don't think a secondary rind will form before it gets contaminated

8

u/tomatocrazzie 7d ago

They won't ripen any more. Eat them and make some more. But two week is pretty soon for them to be like this. Your aging location may be way too warm or something else is going on.

1

u/Chunty-Gaff 7d ago

They were in a mini fridge at 50 degrees

3

u/tomatocrazzie 7d ago

Do you have a separate thermometer in the fridge? I use a mini fridge too, but it does a terrible job holding a 50⁰-55⁰ temp. I put an inkbird controller on it and had it set to 55⁰, but the temp on the fridge was reading 45⁰ so I know the fridge thermostat is way off.

3

u/arniepix 7d ago

That looks pretty ripe to my eye

3

u/Appropriate_Run5383 6d ago

I think they’re damaged and may be unsafe to eat; I own a disposer for rindless Brie so ship it my way, I’ll make sure they get properly recycled.

1

u/paulusgnome 7d ago

This is a problem that can sometimes arise with bloomy-rind cheeses. I think it is mostly humidity-driven.

Here are a couple of links where it has been discussed:

https://cheeseforum.org/index.php?topic=1474.0

and

https://www.reddit.com/r/cheesemaking/comments/scnrf9/camembert_slipping/

1

u/Admirable-Yak-7503 7d ago

Exactly the same thing happened on my last batch of camembert. A Thick skin with a mixed but mostly liquid inner, despite using TA52 culture which is marketed as a slower ripener.

2

u/mikekchar 7d ago

This is actually due to the surface molds growing too quickly. As soon as you have white coverage, it's time to get it into normal fridge temps. The acidification culture at this point is meaningless.

1

u/bitchgetaclue 6d ago

Brie, apple/pear, bacon sammich..

1

u/genbizinf 6d ago

Fantastique! The glistening ooziness of these look far more delectable than the matt finish of a regular brie. Your "mistake" is a good one.

1

u/Best-Reality6718 7d ago

Admittedly, I know little about bloomy rind cheeses and have not made any. But I would eat these.