Ripening Cheese

A few days ago I mentioned that I had enough cheese and wine to throw a party. I had a few suggestions, including to freeze the cheese. Unfortunately, the cheeses that had been opened and cut into were beyond saving, and I had to throw them away. However, there was a large piece of Brie which hadn't been unwrapped or cut, and this was still good.

Yesterday, someone told me that Brie from supermarkets is hardly ever at the correct ripeness for eating, which is when it starts to ooze. She said that supermarkets wrap them so tightly in clingfilm, that they just can't relax! These are the instructions she gave me:

Unwrap the brie, and leave it out at room temperature for as long as it needs to reach a ripening point (when it's starting to bulge at the sides). This can take anything up to two days. Then carefully wrap it up in some fresh cling film and put it in the freezer. When you want to eat it, take it out and leave at room temperature to thaw, and it will be perfect for eating.

So, I've cut the brie into three equal wedges, and left them on the table in the dining room so that they can ripen. I will keep posting photos if and when there are any developments. After I've frozen the three wedges, I'll take one out and test the thawing/perfection theory (with pictures, of course). Here's the before picture:

I should have used a darker cutting board to do this on, but never mind. More pictures to come when they start to bulge....