Culture for Brie cheese for 10L milk

Brie culture – make French white mould cheese from 10 litres of milk

Starter culture from Enolandia for making Brie at home. One sachet is for 10 litres of milk. Brie is a classic French cheese from Île-de-France, made from cow's milk. It is known for its creamy texture, mild and nutty flavour and white, edible rind.

The cheese suits a cheese board with crackers, bread and fruit such as grapes and pears, and it melts well in hot dishes, sauces and gratins. The flavour becomes richer and more complex as the cheese matures.

How to make Brie

Short version based on Enolandia's recipe booklet:

1. Pasteurise the milk for 30 minutes at 65 °C and cool it to 38 °C.
2. Add the culture at the dose stated on the sachet and stir well for about 5 minutes.
3. Add rennet. After about 18 minutes, cut the curd.
4. Remove the whey and place the curd in moulds. Turn the cheeses 4–5 times and check the pH.
5. At pH 5.40, store the cheeses at 8–10 °C and about 80 % humidity. Salt the next day.
6. Wrap the cheeses after three days. The cheese is mature about 15 days after production.

Recipe booklet from Enolandia (PDF)

Storing the culture

The culture is freeze-dried. Store it at 4 °C if you use it within 90 days, and in the freezer (−18 °C) for longer storage. Close the sachet well if you only use part of it.

Frequently asked questions about Brie culture

How much milk does one sachet cover?

The culture is for 10 litres of milk.

Do I also need rennet?

Yes. The recipe uses calf rennet to coagulate the milk. Rennet is sold separately.

How long before the cheese is ready?

According to the recipe, Brie is mature about 15 days after production.

How do I store the culture?

At 4 °C if used within 90 days. For longer storage, keep it in the freezer.

Related

• Cheese making
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• Calcium chloride - liquid - 100ml
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