ShakespeareTo Brie or not to Brie? Our white Bloom Rind cheese
The key to our brie is all about the storing and aftercare.The cheese is individually salted which is measured out depending on the actual weight of each cheese.
It is this rubbing of salt onto the surface that breaks down the cheese under the rind.The maturing conditions must be maintained at 90% humidity to prevent moisture loss and temperature to control the rate maturing.Each cheese is hand turned daily with the first mould growth showing after 4 days.The cheese will be ready to eat after 6 weeks
or can be wrapped and moved to a high humidity fridgeto finish off if a soft runny cheese with a complete breakdown of structure is required
Book and Bucket Shakespeare 150g