Heat milk to 90–95°F (32–35°C)
Add mesophilic starter culture and Penicillium candidum
Let the milk ripen for 45–60 minutes
Add rennet diluted in cool non-chlorinated water
Stir gently for 30 seconds
Cover and let the milk coagulate for 60–90 minutes
Cut the curd into large cubes
Let the curds rest for 5–10 minutes
Ladle the curds into Brie molds
Allow whey to drain naturally
Flip the molds several times over 12–24 hours
Remove the cheese from the molds
Sprinkle salt evenly on all sides
Place the cheese on a draining mat
Age at 50–55°F (10–13°C) with high humidity
Turn the cheese daily during aging
Age for 2–5 weeks until bloomy rind develops
Wrap the cheese and continue aging until soft and ripe
Refrigerate before serving