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…
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.
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 
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 ::
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.
Good Brie, Limburger, Camembert, whatever. Cheese is good stuff:)
Johnny LA, I was wondering when someone would throw in a Monty Python reference. That is a pretty funny skit.
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! 
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.
Eh, nothing personal woodstock, I just tolerate no lactose. I love cheese, certain kinds make me violently ill. So nya.
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?
Warm brie, cold-sliced granny smith apples, french bread, white wine…
Yumm. We need Scylla in here to write some more “food porn.”
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.
Eutychus55, you are one very funny guy.
The great thing about brie is that anytime you want some you can just put a booger in your mouth.
Oh Yes!
Most especially brie baked in pastry.
A bit of fresh friut and a nice fume blanc.
A little bit of heaven.
I like brie… though I’ve never had it for lunch!!
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.
I love brie.
(This post brought to you by People for Pithy Posts (PPP).)