I Want to Know: Who here at the SDMB likes Brie?

[Milossarian]

I'm a cheese-lover, and I think the stuff is yucky.

[Eutychus]

I like brie because it's gay, so it doesn't try to ste ...

Oh, I give up.

[Simetra]

I'm a big fan of Raibert... Brie tho?... Ugh.

[Verrain]

Baked Brie rocks! Blue cheese is a little slice of heaven. Provolone, romano, and parmesan will always remind me of home and my Italian family. But that cheddar crap! Honestly, how did that become the most popular cheese in the world?

::Wanders off muttering, "Venezualan Beaver Cheese?"::

[Northern Piper]

mmmm, brie... on fresh bread, with a grape or two, glass of wine, and my Beloved ... mmm

[SwimmingRiddles]

I love brie, preferrably baked or grilled. Cheese that is THAT liquid at room temp...eep. And I love cheddar. It's got chutzpah.

But will SOMEONE explain Swiss to me? It smells like feet, is harder than some parmesans, and most of it is holes, anyway. Less cheese for your buck, that's what I say.

[GingerOfTheNorth]

Liberate Brie from the fading Yuppies! Let it take on its' own sense of self!

I don't like it. And Swiss smells like feet. Limberger, bleah. Asiago - also feet.

Mmmm HAVARTI!

[Arden Ranger]

Brie, blech. Same for Bleu Cheese and Limberger is just beyond blech.

"Smells like feet"? Heh. I don't think I've ever heard that term used to describe cheese. Appropriate in these cases.

[porcupine]

I really like Brie, but only double (or even triple) cream French Brie. That merrkun stuff trying to pass as Brie is nasty.

[Ukulele Ike]

Brie in particular, or all soft-ripened cheeses?

Brie is okay, but I'll take a good stenching runny lump of Camembert over it any day. Unfortunately, all the Camembert you can get in America is made from pasteurized milk.


-- Uke, the Stinky Cheese Man

[Ad Noctum]

I met this one female named Brie, very pretty. I incidentally know her because she works for my friend's dad at their restaurant, and they sell cheese there

so, yep, I really like Brie

[Scarlett67]

Yummmmmm . . . baked Brie with strawberry jam, in pastry. But cut off the rind, please.

Or warm Brie with roasted garlic and crusty bread. Mmmmmmm . . . <Scarlett swoons>

[Creaky]

Yeah, Brie is way bigtime tasty. I like it on saltine crackers, nuked for about 10 seconds. Goes great with a cold glass of tomato juice. I try and stay away from the really smelly cheeses, though.

[rjk]

I'm with Ad Noctum on this one!

[Sue Duhnym]

Love it, but hate the rind. Ew!

I think they found that Limburger and stinky feet actually have the same bacteria or whatever. Lemme see if I can find a link...

[Mercutio]

Brie has always been a very tasteless glue paste to me..

[Sue Duhnym]

Frome here:

A female yellow fever mosquito probes a piece of Limburger cheese, one of few known mosquito attractants.

and

Some smells that repel people lure mosquitoes, it turns out. Several years ago, Willem Takken and his colleagues at Wageningen Agricultural University in the Netherlands found that a species called Anopheles gambiae loves both stinky feet and Limburger cheese. A bacterium used to make Limburger is also found on the human foot, accounting for the similarity in odor, Takken says.

[Johnny L.A.]

I like brie on baguette. I like it better than camembert. (Who was that politician a few years ago that pronouced it "camel bear"?)

And feta. "Everything's betta with a little bit of feta!"

And bleu. And that soft goat cheese they have in the tube-shaped package down at Trader Joe's. (Which reminds me: I'm out of French roast! )

And Swiss. And even jalapeno jack. Tillamook cheddar. Will you stop that bloody bazooki! Nothing makes a hot dip like Velveeta. And Kraft American (not the Singles) is good for grilled cheese sandwiches. And monster -- er, Muenster. Freshly grated parmasan (heated with equal parts heavy cream and butter for a good alfredo!). Or romano grated on roma tomatos.

Yup. Without cheese, life would be a mistake.

[Manduck]

[:raises hand:] nother vote for brie here.

[Rasa]

Eew! Cheese is eeeeeevil.

[AndYrAStar]

There's a little place in New Hope, PA that serves a baked brie with raspberry sauce which is the best thing I've ever tasted in my life.

Unfortunately, it's extremely rich and ater the first few bites I feel like I'm going to hurl if I eat anymore... but ohh, I always want to so baaad.... mmmmm.....

[Northern Piper]

But will SOMEONE explain Swiss to me? It smells like feet, is harder than some parmesans, and most of it is holes, anyway. Less cheese for your buck, that's what I say.

The Master has, of course, touched on this very question: Why does Swiss cheese have holes in it?.

And the Teeming Millions then discussed:
A comment and a question on Swiss cheese.

[Freyr]

Here's another brie lover! My partner turned me onto the many varieties that cheese can be. For most of my life I thought there were only two types; cheddar and swiss. Then my palette got educated! *whoopie*

[fierra]

It's ok, but blue brie (Cambozola) & peppered brie are gorgeous. I prefer Roquefort (blue, ewe's milk cheese) to all other takers.
:: curses lack of brie in house as the garlic with crusty bread option sounds very tasty right now, thanks Scarlett - one updated shopping list coming right up ::

[OldBroad]

Love good brie, but it's damned hard to find a good one. Even some labeled "triple cream" is tasteless. Every once in a while it is possible to find a nice raw milk brie at just the right age. Luscious.

[iampunha]

Good Brie, Limburger, Camembert, whatever. Cheese is good stuff

[fnord1966]

Johnny LA, I was wondering when someone would throw in a Monty Python reference. That is a pretty funny skit.

[Little Bird]

Loooooove Brie! All warm, fresh from thr oven with a filo crust. Mmmmmm. With little toasty bits to smear it on and a juicy, ripe pear? Can't get much better than that!

[woodstockbirdybird]

Originally posted by Rasa
Eew! Cheese is eeeeeevil.

I'm gonna pretend I didn't hear that, Rasa, so I can keep up my sterling image of you.
Brie's all right, especially, as mentioned, with bread and wine. I also hate the rind, though.

[Rasa]

Eh, nothing personal woodstock, I just tolerate no lactose. I *love* cheese, certain kinds make me violently ill. So nya.

[Zyada]

Originally posted by rjk
I'm with Ad Noctum on this one!

[woodstockbirdybird]

Rasa, a little violent illness is a small price to pay for the exquisite glory that is Eating Cheese. Come on, do you want to be a slave to your body, or do you want to live?

[magdalene]

Warm brie, cold-sliced granny smith apples, french bread, white wine....

Yumm. We need Scylla in here to write some more "food porn."

[psychobunny]

Brie is OK, but Cambozola is better. Love extra sharp cheddar, but Jarlsberg beats Swiss any day. The one I dont get is Feta. Blechh.

[White Lightning]

Eutychus55, you are one very funny guy.

[Scylla]

The great thing about brie is that anytime you want some you can just put a booger in your mouth.

[Jeffrey Hartnett]

Oh Yes!
Most especially brie baked in pastry.
A bit of fresh friut and a nice fume blanc.
A little bit of heaven.

[Whammo]

I like brie.. though I've never had it for lunch!!

[AndYrAStar]

Eew! Cheese is eeeeeevil.

when I first read this I almost had a heart attack. too disgusted to say anything. I'm glad to know that you don't have anything personal against cheese, but I'll have to agree with woodstockbirdybird on this issue. Cheese is worth being violently ill. Mmm.. cheese.

[Derleth]

I love brie.

(This post brought to you by People for Pithy Posts (PPP).)

[Ukulele Ike]

Originally posted by Scylla
The great thing about brie is that anytime you want some you can just put a booger in your mouth.

I have to disagree with you here, ol' pal, even though I am an avid armchair follower of your epicurean adventuring...the booger has a certain richness and melting texture that not even the finest brie can hope to match. Pass the crackers.

[JavaMaven1]

MMmmmmm... Brie.
Not the funky American Brie, but good smelly French Brie is definitely the ticket here.
Brie baked in puff pastry with a onion, garlic and red wine compote.
Brie broiled on a portobello mushroom.
Brie on a toasted baguette smeared with unsalted butter.

Heck, just about any kind of cheese can make my day. I'm quite fond of sheep and goat milk cheeses--I absolutely adore fresh chevre.

Originally posted by Ukulele Ike
Unfortunately, all the Camembert you can get in America is made from pasteurized milk.


-- Uke, the Stinky Cheese Man

_{pssst... hey, Uke...}
If you're seriously looking for raw milk cheeses, contact the Cheese Store of Beverly Hills: http://www.cheesestorebh.com

They are the only place that I know of that has raw milk cheese (they have been going under the gov't radar for years and I don't know how much longer they'll be keeping them in stock). You can order from them, and they will ship overnight anywhere in the US.

[Ukulele Ike]

Beverly Hills? We ain't got no Beverly Hills. We don't need no Beverly Hills. I don't have to show you any stinking Beverly Hills.

You is talking to a NEW YORKER, my son.

You want stinky cheese? You want ILLEGAL stinky cheese? C'mere...I can get you raw milk cheese on the Upper East Side, I can get you raw milk cheese on Bleecker Street, I can get you raw milk cheese in Brooklyn. I can get you cheese smuggled into this country in people's SOCKS and UNDERPANTS.

Pass the crackers.

[BigGiantHead]

Count me in for Brie, 20+ years now - and I'm only 31.

True story: 8th grade French class, taught by honest-to-God annoyingly petite Frenchwoman Annie Solomon. She goes to the trouble of buying and bringing to class a wheel of the good stuff, to open the minds and palates of 30-odd whitebread New Jersey schoolkids. Most of them shared the sentiments of the OP here. Me, however, I had a mom who got me started on the cheeses of the world at an early age. I delighted gobbled up the servings of 4 or 5 timid-minded classmates around me. MMMmmmm, Brie.

- Dave

[Scylla]

BGH:

You didn't go to MKA, did you?

[DRY]

[monty python]
"'Have you got any?', he asked, expecting the answer 'No'"
[/monty python]

_{I don't care how excrementally runny it is, hand it over with all speed}

[MovieMogul]

Representing a cheese lover (me) and a not-really cheese lover (my wife), we both love the stuff. It's always part of our appetizer plate when we have company over, topped with dried cranberries and pine nuts. Yum.