Timeline for Looking for an Italian cheese similar/identical to the French Brie
Current License: CC BY-SA 3.0
8 events
| when toggle format | what | by | license | comment | |
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| May 3, 2013 at 12:53 | comment | added | violadaprile | Aging time depends on which are the conditions of temperature / heat / moisture / airiness of the rooms where the forms are stored. Every location is different and the farmers/manufacturers know very well their own rooms. It is not a fixed element, so you have just to look at the calendar. The cheeses good made are checked every day, to check the degree of ripeness. | |
| May 3, 2013 at 11:47 | comment | added | Sobachatina | @PeterTaylor- fair enough. Four weeks is still a fairly young cheese. | |
| May 3, 2013 at 11:45 | history | edited | Sobachatina | CC BY-SA 3.0 |
added 2 characters in body
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| S May 3, 2013 at 11:40 | history | suggested | Peter Taylor | CC BY-SA 3.0 |
International site => need to specify units
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| May 3, 2013 at 10:37 | comment | added | Peter Taylor | Wikipedia disagrees on the aging time ("at least four to five weeks"). French Wikipedia says that brie de Melun is aged at 12C for a week then 7C for 3+ weeks, and the AoC regulations require a minimum aging of 4 weeks. | |
| May 3, 2013 at 10:27 | review | Suggested edits | |||
| S May 3, 2013 at 11:40 | |||||
| May 3, 2013 at 8:24 | comment | added | mm24 | Thanks for your contribution, it helps me to have an idea on what to ask and improve my "food culture" | |
| May 3, 2013 at 1:39 | history | answered | Sobachatina | CC BY-SA 3.0 |