It doesn't stop aging, it stops ripening, which is not the same thing. A soft ripening cheese (camembert, brie, etc.) has an exterior white mold that surrounds the outside of the cheese. read more
It doesn't stop aging, it stops ripening, which is not the same thing. A soft ripening cheese (camembert, brie, etc.) has an exterior white mold that surrounds the outside of the cheese. It looks beautiful and it causes the cheese to become softer and ripen better. Cutting into this mold stops the ripening process. read more
Brie-like cheeses with a thickness of an inch or less should be fully ripe when eaten. However, you might find a thick soft-ripening cheese of about two to three inches, like Humboldt Fog, too overripe on the outside if you waited for the inside to be fully ripe. read more
Regular Brie, when ripe, is actually fairly firm and holds up much better if you are going to bake it. If you are going to use it just as a cheese a good double, or triple cream Brie, will have that creamy, runny consistency of melted cheese at it's center and barely hold its wheel shape, even when refrigerated. read more