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ahartmetz
7 months ago
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It’s not mold, it’s calcium lactate (2018)
Yeah, not much seems to happen to Brie - it stays fairly mild. Unlike Camembert, which gets significantly stronger and runnier over time.
Agingcoder
7 months ago
[–]
It depends on the Brie - pasteurized or not, from Meaux/Melun/etc. I find Unpasteurized Brie de Melun to be very strong.
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