Aging Brie Cheese: How Long Does It Take?

The maturation process of Brie cheese takes four to five weeks, during which time the cheese is unstabilised and develops a mould coating. After this, the cheese is typically left to age for a minimum of one month. The ageing process can be done in a refrigerator, a wine fridge, or a basement or root cellar. The cheese is ready to eat when it feels soft like the web between the thumb and forefinger.

The maturation process takes four to five weeks

The maturation process for brie cheese takes four to five weeks. This is a critical period in the development of the cheese's flavour and texture. During this time, the cheese is stored in a cool, dark location at a temperature of 52-54°F (11-12°C) and a humidity level of 90-94%. It is turned over daily to allow the other side to breathe.

The maturation process begins with the development of a bloomy rind. This is a complex process involving the growth of different types of moulds and microbes. First, ambient yeast from the workspace populates the surface, creating a distinct fruity or yeasty smell and a greasy or slippery feeling. This usually takes 3-4 days to develop.

Next, the greasy surface dries a bit, and some low, dusty white moulds begin to grow. This is the Geotrichum mould, which prepares the surface for the next stage. This typically takes 6-8 days.

The final phase is the growth of the white bloomy mould that characterises Brie cheese. This mould is added to the milk during the cheese-making process and should develop into a full coat by day 10-15 from salting. At this point, the cheese may need to be turned more than once per day as the mould growth can be aggressive.

During the maturation process, it is important to maintain the high moisture needed for this type of cheese. Plastic trays with lids and a board inside can help buffer the moisture. The cheese should be placed on bamboo mats, which allow it to breathe.

Once the full white growth has been achieved, the real process of ripening begins. Brie cheese ripens from the surface to the centre. As enzymes are produced by the surface moulds, they change the protein structure, flavour, and texture of the cheese. It changes from a rigid white curd to a very elastic, supple ripened cheese.

There are two options for the final ageing process:

• Continue ageing in the original conditions of 52-54°F and 90-94% humidity, without any wrap. This will speed up the breakdown of the cheese nearer the surface but will leave a bit more of the firm centre.
• Remove the cheese from the covered tray and dry both surfaces in a cool, moderate moisture room for about two hours. Then, wrap it in 2-ply paper and move it to a cooler 42°F space. This will slow the transformation process slightly but allow enzyme activity to move towards the centre, resulting in a more continuous texture.

Brie is made from raw cow's milk

The aging time for brie depends on the desired ripeness. If you like your cheese less ripe, you can eat it after about a month of aging. Brie usually takes a minimum of a month to age after the initial two weeks where it develops its mold coating. If you prefer a completely ripened cheese, one that slumps out of its rind, you should age it for about six weeks. If left to mature for longer, typically several months to a year, the cheese becomes stronger in flavor and taste, the pâte drier and darker, and the rind also darker and crumbly, and it is called Brie noir (French for 'black brie').

Brie is a soft cow's-milk cheese named after the region in France from which it originated. It is pale in color with a slight greyish tinge under a rind of white mold. The cheese is made by adding rennet to raw milk and warming it to a maximum temperature of 37 °C (98.6 °F). The curd is then cast into molds, sometimes with a traditional perforated ladle called a pelle à brie. The molds are filled with several thin layers of cheese and drained for approximately 18 hours. The cheese is then taken out of the molds, salted, inoculated with cheese culture, and aged in a controlled environment for at least four or five weeks.

It's best to store brie in waxed or parchment paper

The aging time of brie depends on how ripe you like your cheese. It usually takes a minimum of a month to age after the initial two weeks where it develops a mould coating. After this, it can be wrapped and stored in the refrigerator for another week or two until it feels soft like the web between your thumb and forefinger when you squeeze the centre. If you like your cheese less ripe, you can eat it sooner.

Storing Brie

It is best to store brie in waxed or parchment paper. Plastic wrap is not recommended as it can trap moisture and cause the cheese to spoil faster. Waxed or parchment paper, on the other hand, allows the cheese to breathe while protecting it from excessive moisture.

• Remove the original packaging.
• Cut a piece of waxed or parchment paper large enough to wrap the entire cheese, ensuring there are no gaps.
• Place the brie in the centre of the paper and fold the sides over, ensuring a snug fit.
• Label the cheese with the name and use-by date.
• Place the wrapped brie in the crisper drawer of your fridge.

The cheese is ready when the rind has a white down dusting with red spots

When it comes to aging brie cheese, there are several factors that come into play, and the process can vary depending on the desired outcome and individual circumstances. However, one sign that indicates the cheese is ready is when the rind has a white down dusting with red spots. Here is a detailed guide on this specific aspect of the aging process:

The Aging Process:

The aging of brie cheese involves a complex interplay of different microorganisms, temperature, and humidity conditions. The process begins with the development of a bloomy rind, which is a result of the growth of various microbes, including ambient yeast and specific molds like Geotrichum and Penicillium Candidum. This bloomy rind plays a crucial role in the transformation of the cheese's flavor and texture.

Timing and Appearance:

The timing for the cheese to reach the stage of a white down dusting with red spots on the rind can vary. On average, it takes about four to five weeks for the cheese to develop a full white mold coating. This timing, however, is dependent on various factors, including the temperature and humidity conditions during aging. Maintaining the right conditions is crucial, as deviations can lead to problems such as excess moisture, separation of the rind, or the growth of unwanted molds.

The White Down Dusting:

The white down dusting on the rind is a result of the growth of the Penicillium Candidum mold, which is added during the cheese-making process. This mold is responsible for the characteristic white, fluffy surface that develops on the cheese. It is important to allow this mold to grow and form a full coat before moving on to the next stage of aging.

The Appearance of Red Spots:

The red spots that appear on the white rind are a natural part of the aging process. These reddish dots indicate that the cheese is fully mature and still edible. They signify that the cheese has reached a stage of optimal flavor and texture, and it is ready to be consumed. At this point, the cheese will have a slight bounce to the touch, indicating that it is ripe.

Final Aging and Consumption:

Once the cheese reaches the desired stage with the white down dusting and red spots, you have two options for the final aging process. You can either continue aging the cheese under the original conditions of 52-54°F (11-12°C) and 90-94% humidity, or you can remove the cheese and wrap it in a two-ply paper to regulate moisture. The latter option allows for a more continuous texture from surface to center. After the final aging, the cheese is ready to be served. Remember to bring the cheese to room temperature before serving to enhance its flavor.

It's illegal to import unpasteurized brie to the US if it's aged fewer than 60 days

In 2004, the United States government passed a law stating that any cheese aged under 60 days that is imported into or sold within the country must be made with pasteurized milk. This law was passed to protect consumers from potentially harmful bacteria found in raw milk, such as Listeria, E. coli, and Salmonella.

This means that it is illegal to import unpasteurized Brie to the US if it has been aged for fewer than 60 days. Brie is typically aged for just a few weeks, and the aging process is necessary to kill harmful bacteria and prevent foodborne illnesses.

However, it is important to note that not all Brie is illegal in the US. Pasteurized Brie is legal and widely available. These pasteurized versions aim to mimic the taste and texture of traditional Brie, but some argue that raw milk gives cheese a better flavor.

The restriction on importing unpasteurized Brie aged for fewer than 60 days has created a bittersweet reality for cheese lovers in the US. While safety is a priority, many enthusiasts mourn the lack of access to authentic, raw milk cheeses that are enjoyed in other parts of the world. As a result, an underground cheese market has emerged, where people seek to experience these banned delicacies.

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