Shopping Cart

Brie Nuit Cheese Making Recipe

4.67 7 reviews
Print Recipe
This recipe is a great choice for intermediate cheese makers looking to make a bloomy rind with a twist.

Flora Danica, one of the last of the undefined cultures, is used in this recipe to produce an open texture and buttery flavor. In addition, layers of cracked black pepper are added to the curds and a thin coating of ash is applied to the surface. The ash, activated charcoal, eats up the surface acid to welcome in white mold quicker.

Because of its unique appearance and fantastic flavor, this cheese is often the first to disappear from our cheese boards.
  • Yield2 pounds
  • Agingtime under 2 months
  • Skill Levelintermediate
  • Author


  • 2 Gallons of Milk (Not UltraPasteurized)
  • 1/2 tsp Calcium Chloride (for pasteurized milk)
  • 3/16 tsp Flora Danica (1/8 tsp for raw milk)
  • 1/16 tsp Penicillium Candidum
  • 1/64 tsp Geotrichum Candidum
  • 1.5 ml Single Strength Liquid Rennet (1 ml for raw milk)
  • 1 tbs Cracked Black Pepper
  • 4 tsp Cheese Salt
  • 1/4 tsp Ash


  • Good Thermometer
  • Mini Measuring Spoons
  • Curd Knife
  • Spoon or Ladle
  • 5 thin boards or discs
  • 5 Small Fine Mesh Mats
  • 4 Camembert Cheese Molds
  • 2 Draining Mats