How to Make PETIT BRIE Cheese: Complete Guide

[@darlacurry149]

I clicked immediately when I saw you had a cheese video out!

[@OffgridVictory]

It reminds me of our trip to Paris 🇫🇷 where we had “pain au brie.” No joke 🤣🥰. Shalom guys👊🏼

[@VictoriaaaLauren]

Your videos are so helpful. Thanks for all you share! I would love to see an updated cheese cave tour soon. ❤️ getting our first milk/cheese fridge and I’m excited to fill it this spring.

[@fourseasonsnorth]

Thanks so much! All the best to you in your cheesemaking journey!

[@tlc1718]

Beautiful thanks

[@dragonslayer7587]

I wish I paid more attention to my grandmother as she made cheese! I made the butter while she made different cheeses, and after a few hours of butter, {in an old fashioned churn}, I wanted to play! Well done ladies! This Brie looks REALLY good!

[@justme-uw6bz]

Love the bloopers.

[@jetman308]

My daughter and I love your channel, especially the cheese!

[@pamelacrowell2007]

Glad to see more cheese!

[@justme-uw6bz]

Yay, I love cheese videos

[@jacobymast6652]

Welcome back, love seeing all the activities on your farm

[@AndreyMoskvichev]

Awesome video, thanks!

[@sandy_from_parkerlings]

Can you describe the difference in flavour between goat and cow cheeses? This one was a goat milk brie, have you made cow's milk brie too? Any difference in process or culture recipe between goat's milk cheese and cow's milk cheese? Love your videos and seeing your Christian faith shine through.

[@allabiliychuk4781]

You guys are just simply the best 💗

[@davidpatrick1813]

The marker pen doesn't bleed through? great.

[@BLE000]

Great video!💖

[@bronzetab]

Personally I would love to see a video about what went wrong with the first one brie. So far I've made 2 cheddars and 2 goudas, none of them perfect but all edible. On one I cooked the curds too long. One Gouda also was drier from too much washing (I think) and perhaps cooking the curds too long. It is making those mistakes and understanding the effect they have that really helps me improve. Like too little salt and the gray mold in your video. But thanks so much for doing this and the others! (even just a short one for the failures)

[@matthewjacobs141]

Lessons Learned: You learn more from FAILURE then success + If fear of FAILURE stops you ...then you learn nothing

[@robertthomas7665]

Thank you for the cheese videos. I am learning a lot and enjoy your presentations.

[@marthadueck6461]

This is the second video I have watched today. Which is great. I may take this on in fall for Christmas presents. The first one was your horseradish video which was amazing. Meow, yummy. Love your humour 😊

[@dreamsword1807]

Thanks for this! So many choices when it comes to making cheese. Lemon is one of my personal favorite methods as well❤

[@jwrappuhn71]

Excellent, looks so good.

[@douggunner5830]

Loved the video! Informative and entertaining 😊

[@edwinjanser9092]

Very nice to watch, thank you! I'll try this out. It would be interesting to know why it didn't work the first time!

[@KnewEyes1990]

I get so excited when I see you've posted a new video 😊... Hope you guys are doing well❤❤❤❤

[@fourseasonsnorth]

Thanks, that's awesome! We're doing quite well, but really smoked out with all the fires!

[@stephanienuce7711]

I LOVE your channel! Thank you for sharing your knowledge!!! Do you have a favorite cheese making book or your own yet?

[@fourseasonsnorth]

Thank you, and you're most welcome! Our favourite book is Home Cheese Making by Ricki Carrol. www.amazon.ca/Home-Cheese-Making-4th-Favorite/dp/161212867X/ref=asc_df_161212867X/?tag=googleshopc0c-20&linkCode=df0&hvadid=292962631658&hvpos=&hvnetw=g&hvrand=4764657123064153587&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=1001816&hvtargid=pla-595750223916&psc=1

[@stephanienuce7711]

@@fourseasonsnorth thank you so much for the reply!

[@lisamullaney3743]

Do you ladies have another channel? Haven't seen a video in a year. Love your videos!

[@fourseasonsnorth]

We've paused this channel somewhat currently, but Amber has a channel that you can follow along if you're interested (she's currently in Uganda helping baptize, preach the gospel and minister to widows and orphans) kzbin.info/www/bejne/qKnHdYufZ7GNY8k

[@jim34morrison]

Thank you for the instruction! I’ve just recently taken to Brie and I think I’ve exhausted every resource available. Great information in this video! Would the yellowing during wrapped aging be due to moisture sitting on the rind?

[@l2iowacowgirl893]

Thank you! I have watched most of your videos! So information and enjoyable!

[@fourseasonsnorth]

Oh wow! Thank you very much :)

[@athenaformosa799]

Great video Can you please share with us why the other Brie did not work out

[@MilkandBerries]

This video is great. I love your explanation of a clean break. I am wondering if you ever used an acid meter to help you learn cheese making, or if you have figured it out without one? Do you test the acidity of your brines? Thanks so much for your videos. We always enjoy them.

[@julianfarquhar]

Is this very similar to making Camembert ?

[@rodmcisaac3]

Sure looked good enough that it got my mouth watering. I acknowledge the camera work....I suspect it may be challenging to be consistent with camera angles and composition during such a long "time lapse". Are you using a fluid head on the tripod to assist in smooth camera movement?

[@fourseasonsnorth]

Thank you! Actually, this was filmed last summer using our regular tripod. Thanks to our Patrons we were able to recently invest in a fluid head tripod and have been enjoying using that!

[@rechellmullen6340]

I love your cheese making videos! Your cheddar is so full information. I've decided to try cheddar again. My first attempt was so dry. Your video is the best I've seen. I hope to see more cheese making videos from you. Following!

[@fourseasonsnorth]

That's wonderful, thank you! All the best as you keep on your cheesemaking journey :)

[@michaelsabados3829]

🔥⚖️🧀 READ ⬇️: The Lord showed me, yeast is a fungus & is OK to eat - edible mushrooms (not ‘magic mushrooms’) are alright to eat, including beneficial bacteria. BUT! Mold is not OK to eat, but the white hairy ‘mold’ on brie is a fungus - not a mold, it’s mushroom mycelium (but blue cheese is not OK to eat, as it is mold - not fungus). - Geotrichum candidum is not alright as it can cause disease in immunocompromised humans, but penicillium candidum is a fungus. ALSO: Calf rennet & goat rennet when cooking in cow or goat milk breaks one of God’s laws (Deuteronomy 14:21, don’t cook a baby cow or goat in it’s own mother’s milk). Vegetable rennet is alright to use, as long as it’s not derived from mold - but fungus or bacteria (kosher). 🌻 It’s amazing God & Christ allows us to make all these things with what He’s made! But if we never accept Him, we won’t make it into Heaven - all bad things we’ve done has to be paid back with our lives, so accept Christ’s death as sacrifice to atone for what you’ve done (no matter how small): or go to the bad place where people will burn for eternity, I personally don’t want to go there - amen! 👏 - Why Did I Comment This? ​​⁠I try to represent & preach according different topics when I watch videos. I leave a trail of seeds that might be planted in people’s hearts so they may eat the wisdom God has grown. I have a whole online ministry, God bless! (The parable of the seed sower: Matthew 13 Bible.)

[@doncc6080]

A real cheesy video indeed!!!!

[@jeanpaul7748]

❤

[@federaltnez69]

Gimmie

[@catharina2022]

Brie is not a goat's cheese why dont you use cow's milk?

[@generallyspeaking]

I liked this video alot, but I have to say that it was just a little cheesy.

[@jconde854]

Love your cheese making videos! Uuummm Brooklyn are you spoken for? Asking for a friend 😊

[@fourseasonsnorth]

Thank you! Yes, she is.