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A question of temperature
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The moulding of Brie de Meaux farmhouse PDO is a delicate stage that requires a precise and quick gesture. It is carried out after drawing, renneting (with rennet of bovine origin), and curdling the milk at a temperature of 98°F (37°C) or less (photo). The cylindrical moulds are filled with curds with a brie scoop, a perforated skimmer that allows the whey to escape. After several hours, the whey has drained off, only the curd remains on its straw and the Brie cheese then takes on its consistency. The temperature of the premises is maintained at 86°F (30°C) for a good fermentation.
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