How to Make Soft-Ripened Cheese Like Brie or Camembert

Soft-ripened cheeses like Brie and Camembert are some of the most beloved and widely consumed varieties of cheese around the world. Their creamy, rich texture and complex, often earthy flavors make them ideal for snacking, pairing with wines, and adding to culinary dishes. Making these types of cheese at home can be an incredibly rewarding process, though it requires patience, precision, and the right equipment. In this guide, we'll walk through the steps necessary to make soft-ripened cheese like Brie or Camembert, providing you with the knowledge to create your own delicious cheese from scratch.

Introduction to Soft-Ripened Cheese

Soft-ripened cheeses, often known as "white mold cheeses," undergo a unique aging process that involves the growth of the Penicillium camemberti mold on their rind. This mold is responsible for both the softening of the cheese and the development of its characteristic flavor. These cheeses are known for their delicate rinds, which, when fully ripened, give way to a smooth, creamy interior. Brie and Camembert are the most famous examples of this cheese category, though many regional varieties exist around the world.

The key difference between Brie and Camembert lies in their size and slight variations in flavor and texture, but the fundamental process of making them is largely the same. In this article, we'll focus on creating a cheese that could be either a Brie or Camembert, giving you the flexibility to experiment with size and flavor profiles.

The Basics of Soft-Ripened Cheese Making

Before embarking on the process of making soft-ripened cheese, it's important to understand the basics. Soft-ripened cheese is typically made with cow's milk, although it can also be made with goat's milk for a different flavor profile. The process involves a few key steps:

1. Milk Preparation: Heating and inoculating milk with cultures and enzymes.
2. Coagulation: The milk is curdled to form curds, which will become the solid portion of the cheese.
3. Cutting and Cooking the Curds: After the milk curdles, the curds are cut to release whey and cooked gently.
4. Pressing and Salting: The curds are pressed to remove excess whey and then salted.
5. Molding and Aging: The cheese is placed into molds to take shape, then aged for a specific period to develop flavor and texture.

Ingredients Needed for Soft-Ripened Cheese

To make your own soft-ripened cheese like Brie or Camembert, you'll need the following ingredients:

• Milk: Fresh, high-quality cow's milk is the best option. If you are using pasteurized milk, make sure it is not ultra-pasteurized as this can affect the curdling process.
• Mesophilic Starter Culture : This is a bacterial culture that helps to acidify the milk and begin the fermentation process. Cultures like Lactococcus lactis or Lactococcus cremoris are commonly used in Brie and Camembert recipes.
• Penicillium camemberti (White Mold Culture): This mold is responsible for developing the signature white rind on soft-ripened cheeses.
• Rennet: Rennet is an enzyme that helps coagulate the milk, turning it into curds and whey.
• Calcium Chloride: This is optional but helpful if you're working with pasteurized milk, as it helps restore calcium levels that may have been affected by pasteurization.
• Salt: Non-iodized salt is used both for flavor and to aid in the preservation of the cheese.

Equipment You'll Need

In addition to the ingredients, you'll need some basic cheese-making equipment:

• Large Stainless Steel Pot: For heating the milk.
• Thermometer: To monitor the temperature of the milk throughout the process.
• Cheese Mold: A mold for shaping the cheese. For Brie and Camembert, you typically use a round mold with holes to allow the cheese to drain.
• Cheesecloth: For draining the curds.
• Cheese Press (Optional): For lightly pressing the curds, though this is usually not required for soft-ripened cheeses like Brie and Camembert, which are only lightly pressed.
• Strainer: For draining excess whey.
• Cheese Aging Box: A container or small aging cave that maintains the right humidity and temperature for aging the cheese.

Step-by-Step Process of Making Soft-Ripened Cheese

1. Prepare the Milk

Start by pouring the milk into a large stainless steel pot. Heat the milk to 32°C (90°F), stirring gently to avoid scorching. This temperature is ideal for the mesophilic bacteria to start working and will also be perfect for the addition of the starter cultures.

2. Add the Starter Cultures and White Mold

Once the milk has reached the desired temperature, it's time to add the cultures:

• Sprinkle the mesophilic starter culture over the surface of the milk, and allow it to rehydrate for a minute before stirring it gently into the milk.
• Add the Penicillium camemberti mold in the same way. This will begin to grow on the outside of the cheese, forming the white, bloomy rind that gives the cheese its distinct texture and flavor.

Let the milk sit for 30 minutes to allow the cultures to grow and begin acidifying the milk.

3. Add the Rennet

Dissolve rennet in a small amount of cool, chlorine-free water (around 1/4 teaspoon of rennet in 1/4 cup of water should suffice). Add the rennet to the milk, gently stirring it in with an up-and-down motion to mix. Cover the pot and let it sit undisturbed for 60 minutes at 32°C (90°F) to allow the curds to form. After this period, the milk should have set into a custard-like consistency.

4. Cut the Curds

Once the curd has formed, use a long knife or curd cutter to cut the curds into small cubes, about 1-2 cm (½ inch) in size. This step is essential to help the curds release whey. Allow the curds to rest for 5-10 minutes before gently stirring to prevent them from clumping.

5. Cook and Stir the Curds

Once the curds have rested, begin to gently heat them by slowly raising the temperature to 38°C (100°F) over the next 30-40 minutes. Stir occasionally to keep the curds separated. As they heat up, they will begin to shrink and expel more whey. The curds should feel firm to the touch but still soft.

6. Drain the Curds

Once the curds have reached the desired texture, it's time to drain the whey. Place a cheesecloth over a colander or strainer and carefully ladle the curds into it. Allow the whey to drain off, but don't press the curds too hard, as soft-ripened cheese requires a minimal pressing process. The curds should retain their soft, creamy texture.

7. Salt the Curds

After draining, gently mix in salt ---about 2-3% of the curd weight. Salt helps to flavor the cheese and acts as a preservative, drawing out moisture from the curds and aiding the development of the rind.

8. Mold the Cheese

Now, it's time to shape your cheese. Place the curds into cheese molds, pressing them down gently with your hands. If you're making Brie or Camembert-sized rounds, fill the molds halfway with curds, then press lightly to help them settle. After the initial pressing, flip the cheeses every few hours for the first 12-24 hours, allowing for even draining.

9. Aging the Cheese

After molding, the cheese needs to age. Transfer the cheese into a cheese aging box or a cool, humid environment that maintains a temperature of 10-13°C (50-55°F) . Humidity should be around 85-90% . Over the course of 2-3 weeks, the mold will develop on the exterior of the cheese, creating a soft, white rind.

During the aging process, the interior of the cheese will soften and develop a creamy texture. Every few days, check the cheese to ensure that the rind is growing properly and to make sure there is no excessive moisture pooling around the cheese.

10. Enjoy Your Homemade Soft-Ripened Cheese

After aging for about 2-3 weeks, the cheese should be ready to eat. The rind should be white and soft, and the interior should be creamy and smooth with a slight earthy aroma. The flavor will intensify as the cheese ages further, so feel free to experiment with different aging times to find the flavor profile you prefer.

Tips for Success

• Use Fresh Ingredients: The quality of your milk and cultures will directly impact the flavor and texture of the cheese.
• Monitor Temperature Closely: Temperature control is crucial in cheese making. A thermometer is an essential tool to ensure you stay within the right temperature range.
• Be Patient: Cheese making is a time-consuming process, but the results are well worth the effort. Patience during the aging process is key.
• Experiment with Variations: Once you're comfortable with the basics, feel free to experiment with adding herbs, spices, or different types of milk to create unique flavor profiles.

Conclusion

Making soft-ripened cheese like Brie or Camembert at home is a rewarding and creative process that can yield delicious results. By carefully following the steps outlined above and using the right ingredients, you'll be able to craft your own creamy, flavorful cheeses that rival those found in the best cheese shops. Whether you're a seasoned cheese maker or a beginner, the process of crafting your own cheese can be both educational and enjoyable, offering a deep sense of satisfaction when you finally take that first bite of your homemade creation. Happy cheesemaking!

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