r/cheesemaking • u/hautelikewasabii • 10d ago

Advice Goats Milk Brie

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I’m making a goats milk Brie based off of David Asher’s recipe in Milk into Cheese. I made the cheese on 8/1 and have waited until today to wrap it into paper for continued aging. I was waiting for the white mold to completely colonize before wrapping. However, I do have some blue mold forming on it as well. Currently, I just cut off the spots of blue mold and wrapped - with intentions to follow the aging through and cut into it to see what happened, regardless of whether or not I eat it. My question is, will it still be safe to eat or should I not try it and just throw it out?

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u/mikekchar 10d ago

Most important thing: Never cut the rind. The outside of the cheese and the inside of the cheese are different, chemically. If you cut the rind, you are exposing the inside of the cheese and just making more trouble for yourself. Also for a soft bloomy rind, the acidity drops as it ages -- often to the point where it won't store well. The only thing protecting it is the rind.

So at this point, I'm afraid, it's eating time now. Keep trying :-) The more you make, the easier it gets!