Brie Cheese

OP = George W. Bush

Yes. I eat it all.

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

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

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

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

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

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.

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.

[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.

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

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

In my opinion.

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

Brie: a better cheese than it is a person.

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.

Chee

Brie

Camembert is better than Brie

Cambozola is good too.

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

Growing up has its perks.

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

Some adults just never leave the kid’s menu.

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

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.

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.

[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.

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

Bread is best with plain brie.

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

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

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

compare and contrast is not redundant.

[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.

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

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

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!

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.

I agree with another poster - I prefer Camembert

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

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

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

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

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

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.

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

Can't they just make more fungus?

42 replies and no Gerg yet?

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

[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

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

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

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

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

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

Le Camembert c’est le Roi des Fromages.

Dite qui, r51?

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

Les fromages Oka du Quebec sont tres bons.

Say tuna fish.

Sound it out in French...

[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.

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

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

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

[quote] 42 replies and no Gerg yet?

Have you missed me?

Lesbians can be so needy.

I spread Philadelphia on my bagel.

What's "cheese"?

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

Un-brie-lievable!

You've had worse things in your mouth, OP.

Blue cheese is the best but not a lot of folks like it.... I'm gonna have to give brie cheese a go.

Reminds me of catering in the 80s. Hot wheel of brie on a cracker, anyone?