How to Make Brie Cheese at Home – British Style Recipe

 

--- published by foodie Parmod.

Introduction: What Is Brie Cheese?

Brie is a soft, creamy, white-rind cheese originally from the Île-de-France region of France. Known as the "Queen of Cheeses," its bloomy rind and rich, buttery interior make it a luxurious addition to any cheese board. Fortunately, making Brie at home is possible with the right tools, ingredients, and patience.

In this guide, you’ll learn how to make Brie cheese at home using British ingredients and terminology. Whether you’re a hobbyist or aspiring artisan, this simple step-by-step Brie recipe will introduce you to the rewarding world of home cheesemaking.

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Why Make Brie at Home?

Avoid additives or preservatives

Customise ageing and flavour

Impress friends with a handmade delicacy

Embrace slow food and traditional methods

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Ingredients for Homemade Brie

(Yields 2 small wheels)

4 litres full-fat, unhomogenised cow’s milk (raw or organic if possible)

¼ tsp mesophilic starter culture (e.g. MA4001 or MA4002)

⅛ tsp Penicillium candidum (for the white rind)

⅛ tsp Geotrichum candidum (optional, improves rind development)

0.5 ml liquid rennet (check brand for exact dosage)

Cheese salt (non-iodised) – approx. 1 tsp

Non-chlorinated water (for diluting rennet)

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Equipment You’ll Need

Brie moulds or Camembert hoops

Cheese mat or bamboo draining mat

Cheese thermometer

Ladle and long knife

Plastic tub with lid (for ageing)

Ageing fridge or cheese cave (10–13°C, 85–90% humidity)

Cheese paper or waxed paper for wrapping

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Step-by-Step: How to Make Brie Cheese

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Step 1: Warm the Milk

Heat the milk slowly in a large stainless steel pan to 32°C, stirring gently to ensure even temperature.

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Step 2: Add Cultures

Sprinkle in the mesophilic starter, Penicillium candidum, and Geotrichum candidum. Let them rehydrate for 2 minutes, then stir gently for 1 minute.

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Step 3: Add Rennet

Dilute the rennet in a small amount of cool, non-chlorinated water. Add to the milk, stirring gently for one minute. Let the milk sit undisturbed for 60 minutes to form curds.

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Step 4: Cut the Curd

Once the curd has set (it should have a clean break), cut into 2 cm cubes using a long knife. Let sit for 5 minutes.

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Step 5: Stir and Drain

Stir gently for 10–15 minutes to release whey. Transfer curds into Brie moulds on draining mats. Allow to drain at room temperature for 12–18 hours, flipping every few hours to ensure even drainage and shape.

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Step 6: Salting

Once removed from the moulds, sprinkle cheese salt evenly on all sides. Let rest on a draining mat for 1 day to absorb the salt.

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Step 7: Ageing Brie

Place the wheels in a ripening container or tub and age in a fridge or cheese cave at 10–13°C with high humidity. Flip the cheese daily for the first week to encourage even white mould growth.

After 7–10 days, a fluffy white rind will develop. Continue ageing for 4–6 weeks, depending on how ripe you prefer your Brie. The longer it matures, the creamier and stronger the flavour becomes.

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When Is Brie Ready?

3–4 weeks: Mild and firm

5–6 weeks: Creamy and spreadable

Over 6 weeks: Pungent, rich, and gooey

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How to Serve Homemade Brie

Bring to room temperature before serving for best flavour

Pair with crusty bread, grapes, figs, or walnuts

Try baked Brie with a drizzle of honey or wrapped in puff pastry

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Storage Tips

Wrap ripened Brie in cheese paper or waxed paper

Store in the vegetable drawer of your fridge

Consume within 1–2 weeks after ripening for peak flavour

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How to make Brie cheese at home UK

Homemade Brie recipe British style

Artisan Brie cheese from scratch

Soft white rind cheese recipe

Bloomy rind cheese making at home

British Brie cheese step-by-step guide

Brie cheese ageing process

Make Brie using raw milk UK

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Learn how to make Brie cheese at home with this easy British-style recipe. Perfect for beginners, this step-by-step guide covers curd cutting, moulding, ageing, and more – all under 1000 words.

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Final Thoughts

Making Brie at home is a beautiful, artisan skill that connects you with centuries-old tradition. Whether you’re serving it on a cheese board, melting it in a sandwich, or enjoying it with a glass of wine, homemade Brie offers a flavour that’s fresh, natural, and deeply satisfying.

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Tried this recipe?

Tag your creations with #HomemadeBrieUK and follow our blog for more tutorials on traditional cheese and bread making.

--- write ✍️ by foodie Parmod.

Author: [foodie Parmod]

Blog: Artisan Home Dairy

Updated: July 2025