Brie - traditional style
The goal in making this cheese, is to prepare the surface for a quick surfacing
of p.candidum which will gradually give way to streaks of red developed by b.linens
The enzymes produced by this surface ripening will cause
the cheese to be transformed into a custard like consistency
布里——传统风格
在制作布里干酪时，重点是要白青霉迅速形成外皮，随后使扩展短杆菌生产红色的条纹。在外皮成熟的过程中形成的酶可以使干酪内部的质地如粘稠的奶油。
[此贴子已经被作者于2006-11-13 21:39:03编辑过]
