I’m a cheese-lover, and I think the stuff is yucky.
I like brie because it’s gay, so it doesn’t try to ste …
Oh, I give up.
I’m a big fan of Raibert… Brie tho?.. Ugh.
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?”::
mmmm, brie… on fresh bread, with a grape or two, glass of wine, and my Beloved … mmm
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.
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!
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.
I really like Brie, but only double (or even triple) cream French Brie. That merrkun stuff trying to pass as Brie is nasty.
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
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
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>
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.
I’m with Ad Noctum on this one!
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…
Brie has always been a very tasteless glue paste to me…
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! :eek: )
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.
[:raises hand:] nother vote for brie here.
Eew! Cheese is eeeeeevil.