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Brie Cheese

I love the creamy inside but cant stand the gnarly outside.... do you eat it all?

by Anonymousreply 63May 13, 2024 9:05 PM

OP = George W. Bush

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by Anonymousreply 1May 12, 2024 5:58 PM

Yes. I eat it all.

by Anonymousreply 2May 12, 2024 5:59 PM

I eat it all. Love it warm with a baguette and fruit.

by Anonymousreply 3May 12, 2024 6:01 PM

Did they name it after that girl on “Mad Men?” I’d be very flattered if someone named cheese after me.

by Anonymousreply 4May 12, 2024 6:03 PM

When I'm feeling fancy, I wrap it in a Pillsbury croissant and bake it in the oven at 350 for about 15 minutes.

by Anonymousreply 5May 12, 2024 6:14 PM

I haven't eaten Brie cheese in a long time, but I do eat the rind.

by Anonymousreply 6May 12, 2024 6:15 PM

Occasionally, the ammonia smell on a brie is a tad off-putting.

by Anonymousreply 7May 12, 2024 6:25 PM

My sister-in-law does that for New Year's Eve hors d'oeuvres r5. It's very good.

I don't care if people eat the rind or not, as long as the non-rind-eaters cut off the whole piece and separate the rind on their own plate. I take issue with scoopers.

by Anonymousreply 8May 12, 2024 6:28 PM

I do a brie wheel, topped with apricot preserves and pecans in puff pastry with water crackers. It's like crack. I catered a small wedding and people gobbled it up.

by Anonymousreply 9May 12, 2024 6:31 PM

[quote] I do a brie wheel, topped with apricot preserves and pecans in puff pastry with water crackers. It's like crack.

Except for the water crackers. Bland, boring texture as well.

In my opinion.

by Anonymousreply 10May 12, 2024 6:40 PM

Water crackers are supposed to be bland, non? It's a vehicle for the cheese.

by Anonymousreply 11May 12, 2024 6:55 PM

The crackers should be bland R10. You want the other flavors, not a pepper cracker competing.

In my opinion.

by Anonymousreply 12May 12, 2024 6:56 PM

"Everything's better when it sits on a Ritz."

by Anonymousreply 13May 12, 2024 6:59 PM

Brie: a better cheese than it is a person.

by Anonymousreply 14May 12, 2024 7:04 PM

Considering all of the things you DO eat (or wish to eat), OP, I don't understand how you can be so squeamish about cheese.

by Anonymousreply 15May 12, 2024 7:10 PM

Chee

Brie

by Anonymousreply 16May 12, 2024 7:12 PM

Camembert is better than Brie

by Anonymousreply 17May 12, 2024 7:13 PM

Cambozola is good too.

by Anonymousreply 18May 12, 2024 7:18 PM

Op, when you get to be over 16 years old, you will magically be able to eat it all.

Growing up has its perks.

by Anonymousreply 19May 12, 2024 7:22 PM

I put a brie round in dough topped with honey, mustard seed and sliced apples.

by Anonymousreply 20May 12, 2024 7:23 PM

Some adults just never leave the kid’s menu.

by Anonymousreply 21May 12, 2024 7:24 PM

R20:

[quote] I put a brie round in dough topped with honey, mustard seed and sliced apples.

[quote] This makeshift serving platter even makes for a divine cheese and crackers presentation.

[quote] Fun Uses: Cheese Boards and Charcuterie Boards

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by Anonymousreply 22May 12, 2024 7:30 PM

St. André is my favorite Brie-like cheese. Let it sit out overnight to ripen. I like it spread on good bread. All of these double- and triple-creme cheeses are better on bread than on crackers. Fromager d'Affinois is another good one.

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by Anonymousreply 23May 12, 2024 7:35 PM

I baked a round of brie cheese inside a pastry shell once and it turned into such an oily, oozing mess that I had to throw it out.

by Anonymousreply 24May 12, 2024 8:25 PM

[quote] Water crackers are supposed to be bland, non? It's a vehicle for the cheese.

Why have a white, flat, bland cracker (water cracker) - even the texture is boring.

When you could some kind of crusty bread? Or a salty, savory cracker.

by Anonymousreply 25May 12, 2024 8:26 PM

Cheese encased in puff pastry with more bread? A bit redundant.

Bread is best with plain brie.

by Anonymousreply 26May 12, 2024 8:31 PM

Isn't saying "Brie Cheese" a bit redundant?

It's like saying "the hoi polloi" or "exact same" or "compare and contrast."

by Anonymousreply 27May 12, 2024 8:48 PM

I thought brie only smelled like ammonia when it went bad. Can any cheese experts enlighten me on this?

by Anonymousreply 28May 12, 2024 8:53 PM

compare and contrast is not redundant.

by Anonymousreply 29May 12, 2024 8:54 PM

[quote]compare and contrast is not redundant.

By definition when you "compare" two or more things, you identify the similarities AND differences. Including a requirement to "contrast" the things being compared is redundant to the request to compare them.

by Anonymousreply 30May 12, 2024 8:58 PM

[quote] Isn't saying "Brie Cheese" a bit redundant?

It's not as bad as "queso cheese".

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by Anonymousreply 31May 12, 2024 8:58 PM

I’m not a fan of the crust, but will eat it if I’m in company.

And, yes - a salty baguette is better than water biscuits, I think!

by Anonymousreply 32May 12, 2024 9:15 PM

R27 & R30, I believe compare means to tell how two or more things are alike while contrast means to tell how two or more things are different. At least that’s what Larry Bell proclaims.

by Anonymousreply 33May 12, 2024 9:34 PM

I agree with another poster - I prefer Camembert

by Anonymousreply 34May 12, 2024 9:55 PM

Honestly, I can't really tell much difference between Brie and Camembert. Maybe I need to try a side by side tasting.

by Anonymousreply 35May 12, 2024 10:42 PM

Ammonia odor is a sign of decomposition in cheese past its prime. Some brave souls will eat it anyway.

by Anonymousreply 36May 12, 2024 10:54 PM

I've never tried Camembert. I like Brie, but it's so mild-tasting. I prefer cheddar and feta and cheeses with stronger flavors.

by Anonymousreply 37May 12, 2024 10:58 PM

R18 Cambozola is my absolute favorite! (A combination, I believe, of Camembert and blue cheese)

by Anonymousreply 38May 12, 2024 11:04 PM

Brie fungus is canabilised to near extinction. Brie may be green and blue not white, in the near future.

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by Anonymousreply 39May 12, 2024 11:08 PM

The triple creme Brie at Trader Joe's is the best brie I've tasted in the states. It has a very strong buttery taste.

by Anonymousreply 40May 12, 2024 11:12 PM

Yes r28. I believe it's a mix of gorgonzola and camembert. The consistency on a nice hunk of any French bread is magnificent.

by Anonymousreply 41May 12, 2024 11:14 PM

Can't they just make more fungus?

by Anonymousreply 42May 12, 2024 11:33 PM

42 replies and no Gerg yet?

by Anonymousreply 43May 12, 2024 11:37 PM

OP, you're supposed to remove the rind. Do you drink from the finger bowl too?

by Anonymousreply 44May 12, 2024 11:38 PM

[quote]OP, you're supposed to remove the rind. Do you drink from the finger bowl too?

Dear god, go back to flyoverstan and drink from the finger bowls.

[quote]The rind on Brie not only protects and encases the cheese – it also adds a subtle, earthy flavor. With a soft and tender texture, it is meant to complement the paste inside.

[quote]The rind on Brie is a bloomy rind that grows from the molds and bacteria used to make Brie. According to the U.S. Department of Agriculture (USDA), these types of mold are beneficial and safe to consume

by Anonymousreply 45May 12, 2024 11:43 PM

In a food forum, someone said that he aged brie cheese (at home).

by Anonymousreply 46May 13, 2024 12:12 AM

R18 and R38 Oops. It’s triple-cream soft cheese and Gorgonzola. And it’s perfect!

by Anonymousreply 47May 13, 2024 12:19 AM

I love 42... can't "they" -- as if "they" can do everything!

by Anonymousreply 48May 13, 2024 12:27 AM

Brie is great though i sometimes prefer camembert, which tastes like brie on esteroids. Of course you eat everything.

by Anonymousreply 49May 13, 2024 12:33 AM

Yes I eat the rind. The rind has lots of healthy bacterias that are quite beneficial to your gut health.

by Anonymousreply 50May 13, 2024 12:37 AM

Le Camembert c’est le Roi des Fromages.

by Anonymousreply 51May 13, 2024 1:30 AM

Dite qui, r51?

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by Anonymousreply 52May 13, 2024 1:40 AM

Ca me fais rire quand on parle francais ici a Datalounge.

by Anonymousreply 53May 13, 2024 2:00 AM

Les fromages Oka du Quebec sont tres bons.

by Anonymousreply 54May 13, 2024 2:02 AM

Say tuna fish.

Sound it out in French...

by Anonymousreply 55May 13, 2024 4:27 AM

[quote]Isn't saying "Brie Cheese" a bit redundant?

No, not really.

Brie, like Cheddar, is a place. So "Brie cheese" refers to a cheese made in Brie, just as "Cheddar cheese" refers to a cheese made in Cheddar. Since other things are also made in those places, the terms are not technically redundancies.

But, since most people know what you mean when you say just "brie" or just "cheddar" as stand-alone nouns (because the cheeses are so internationally famous), it sounds weird to many people to add "cheese" after the place names.

by Anonymousreply 56May 13, 2024 5:11 AM

Brie Cheese? I knew her, but we never dated.

by Anonymousreply 57May 13, 2024 6:10 AM

Didn't bisex Spikey Dee get the clap from that hussy Brie Cheese?

by Anonymousreply 58May 13, 2024 9:29 AM

One of my pet peeves is people who say ‘port wine.’

by Anonymousreply 59May 13, 2024 1:14 PM

[quote] 42 replies and no Gerg yet?

Have you missed me?

Lesbians can be so needy.

by Anonymousreply 60May 13, 2024 1:17 PM

I spread Philadelphia on my bagel.

by Anonymousreply 61May 13, 2024 8:51 PM

What's "cheese"?

by Anonymousreply 62May 13, 2024 8:56 PM

Triple Cream cheeses, like St. Andre, are basically just butter masquerading as as cheese.

by Anonymousreply 63May 13, 2024 9:05 PM
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