Book and Bucket Shakespeare
A delicious sheeps milk brie from Dorset. The cheese is individually salted which is measured out depending on the actual weight of each cheese and it is this rubbing of salt onto the surface that breaks down the cheese under the rind.
The maturing conditions must be maintained at 90% humidity to prevent moisture loss and temperature is kept constant to control the rate of maturing. Each cheese is hand turned daily with the first mould growth showing after 4 days. The cheese is finally ready to eat after 6 weeks.
We can also wrap this cheese and move it to a high humidity fridge to finish off, if a soft runny cheese with a complete breakdown of structure is required