Making my own little Brie cheeses

Sunning in the afternoon sun in the kitchen 

That’s what 8 litres (8 quarts) of milk produces. Two litres per little baby Brie. Oh, and there’s cream in there as well, to make it a “double’ Brie.  Ever wondered why cheese so pensy?…

They are now drying out, losing some more whey, next to be brined (salted), then left to grow the white mould (Penicillium Candidum) to make skin and turn the inside runny. A coupla weeks