Making Homemade Brie Cheese

cheese unmolded

Awhile back, I started up making cheese again. It started with a lead on a Facebook group about raw milk available in the area. Raw milk is superb for cheesemaking because it keeps its natural bacterial cultures that pasteurization kills off. Further, many of the world’s best cheeses are made with raw milk, so if I wanted to duplicate them, I needed good source materials. Keep reading to find out how the process goes.

Read the rest of this post…