How to Make Double Brie Cheese at Home

This is my version of Double Brie. It is creamy, rich, and delicious once fully ripened. The use of Flora Danica as the starter culture ensures a buttery texture and feel in the mouth. I am looking forward to the taste test in two weeks time.

Ingredients for Double Brie
8 L (8 qt) Cows Milk 3.8% fat
200 mL (6.76 fl oz) Pure Cream 40-45% fat
1/4 teaspoon Flora Danica
1/16 teaspoon Penicillium Candidum
1/32 teaspoon Geotrichum Candidum
1.25 ml (1/4 tsp) Calcium Chloride in 1/4 cup water
1.25 ml (1/4 tsp) Liquid Rennet in 1/4 cup water
Cheese Salt

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Starter culture and moulds used.
Flora Danica; goo.gl/8uqDGT
Penicilium Candidum; goo.gl/e9S44E
Geotrichum Candidum; goo.gl/bSmNt1

Rennet Chymax Plus IMCU 200; goo.gl/HrSPJu
Calcium Chloride; goo.gl/xmcCjv

I recommend our Camembert Cheese kit; goo.gl/EchFBo

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