This was dy-no-mite. Really good (not true for many of my cheeses). Doesn't look perfect, but it had just the right spreadable consistency, satisfying skin, relatively mild flavor, no ammonia (!), etc.
I made one LARGE brie, but after forming it I realized I didn't have the right container to ferment it in, so I mashed it into a ball and hand-formed two smaller ones like burgers haha.
2nd picture shows how odd these looked - they were already a little bumpy from the hand-forming, then the wrinkled skin caused by the molds I added make it look like brain coral
I made one LARGE brie, but after forming it I realized I didn't have the right container to ferment it in, so I mashed it into a ball and hand-formed two smaller ones like burgers haha.
2nd picture shows how odd these looked - they were already a little bumpy from the hand-forming, then the wrinkled skin caused by the molds I added make it look like brain coral
