Brie.
This French cheese (also made in other countries) is a real guilty pleasure; fattening, salty, and generally bad for you in excess.
Why are things that are bad for you so tasty?
Here is some information concerning this delicious cheese.
Brie (/briː/; French: [bʁi]) is a soft cow’s-milk cheese named after Brie, the French region from which it originated (roughly corresponding to the modern département of Seine-et-Marne). It is pale in color with a slight grayish tinge under a rind of white mould. The rind is typically eaten, with its flavor depending largely upon the ingredients used and its manufacturing environment. It is similar to Camembert, which is native to a different region of France.
Very good accompanied by crackers or fresh French bread, it can also be added to a sandwich of mixed ingredients, (as in Bacon, Brie, and Cranberry). The soft cheese adds a tangy flavour which is unmistakable. It is also delicious served hot, often rolled in breadcrumbs and fried.
The next carrot needs to be eaten. Lol
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I don’t eat carrots with Brie, Michael. 🙂
Best wishes, Pete.
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Lol – Would be a sin, eating Brie with carrots. But after 6 p.m. since some months i only eat soimething with very less calories. 😉 Michael
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Ahhh-I can agree with you on this.
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Glad to hear you are a fan of Brie, Michele. 🙂
Best wishes, Pete.
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I don’t trust people who don’t like cheese…
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Good advice, Abbi. 🙂
Best wishes, Pete.
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This is an excellent cheese. I enjoyed your suggestions of how it can be served.
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I might have to buy some on Monday. Writing about it made me want some! 🙂
Best wishes, Pete.
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Definitely buy some!
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I love Brie. Especially warm with a good crusty bread. I have a recipe for baked brie that involves brandy and walnuts that I really enjoy!
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That sounds delicious, Maggie.
Best wishes, Pete.
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I have never purchased it but have encountered it at art openings. I have never known what to do with the rind, so I am glad for the education.
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It is an aquired taste.But I have acquired it. 🙂
Best wishes, Pete.
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Too fun.
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Imported cheese here are rarely in the market. And if they are, they are so expensive.
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They used to be expensive here at one time, until supermarkets started to sell them and brought down the price.
Best wishes, Pete.
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i like Brie once in a while. i prefer hard cheese. 🙂
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That’s fine, Wilma. I love hard cheese too. 🙂
Best wishes, Pete.
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I enjoy brie, but usually prefer hard cheeses.
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I like both types, Peggy. But for the letter B, Brie was perfect.
Best wishes, Pete.
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Much prefer hard cheeses myself, especially gruyere and cheese plant cheese 🙂
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I like most cheeses, except Blue. I love Gruyere and Edam, Applewood Smoked, Cheedar, Cheshire, etc. But I wanted one beginning with B. 🙂
Best wishes, Pete.
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Phil absolutely loves Blue, but eeek the smell of it!!
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I know, awful! 🙂
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Yum! I love Brie!
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I am going to have to buy some next week now! 🙂
Best wishes, Pete.
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Sorry to say this…but…I really don’t like Brie at all😂 I love cheese, really I do, but the taste of Brie is one that I’ve never really liked. Sorry, I know I’m the minority with this😅😅
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I’m with you Michel, not keen on it.
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Jessica is back!
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😊
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That’s fine, Michel. I hate mayonnaise, and hardly anyone understands that. 🙂
Best wishes, Pete.
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Love Brie, hate Camembert. And now you’ve made me crave a bacon, brie and cranberry baguette!
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I like them both, but Camembert is best baked. 🙂
Best wishes, Pete. x
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I find Camembert too smelly.
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I’m like that with blue cheese, can’t eat it.
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I like brie, especially if you stuff a chicken breast with it and apples! But – BEEF – it’s what’s for dinner!
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I can take or leave beef, to be honest. Tomorrow’s choice is not food. 🙂
Best wishes, Pete.
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I know – you’re going to dance the Charleston for us? Play chess? 😎
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I have to admit that I’m not fond of Captain Marvel cheese (actual name: Brie Larson cheese), but I do very much like Roquefort.
Back in 1991, I visited the town of Roquefort-sur-Soulzon, and went on a cave tour offered by the Société des Caves de Roquefort (cheese brand name: Roquefort Société), which accounts for roughly 60% of the market for Roquefort cheese. During the tour, I helped the tour guide translate some of her comments into English, as there were some people from the U.K. on the tour.
The real adventure came afterwards. The Roquefort caves, before they were made to accommodate cheese production, were natural caves created by the collapse of the north flank of a plateau called the Combalou. I took a path to the top of the plateau, and walked some distance before deciding to return. Rather than retrace my footsteps, I took the Sentier des échelles (ladder trail) shortcut, which entailed climbing down two cliff sections on long ladders. I was hoping, of course, that during my descent, one of those British tourists would spot me, take out his camera, and…”Say cheese!”
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Nicely done David. I might say the comment is a bit ‘cheesy’, but that might be misconstrued.
Best wishes, Pete.
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I love Brie too and now I want some.
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I know! I posted this, and have none in the house! 🙂
Best wishes, Pete.
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Love Brie, last week I wrapped a large piece in soft dough, baked it at 350 degrees, for 18 minutes! Delicious, melted, sliced up a baguette to dip! C
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I’m coming round for snacks the next time you do that!
Best wishes, Pete.
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Wouldn’t that be lovely, C
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I will bring the red wine!
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With the comments about brie and winter, I should note our temperatures dropped last night into the mid-30s F.
Warmest regards, Theo
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Chilly here too. Almost Brie-time! 🙂
Best wishes, Pete.
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Ah, the temperature is a clock! Warmest regards, Theo
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Brie, Camembert and Port Salud are all my guilty pleasures…..with nuts, baguette, fruit and a good red wine……damn now I am hungry. chuq
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I like all those, and smoked cheese too! 🙂
Best wishes, Pete.
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And a good Spanish red…chuq
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I had some nice Garnacha last night! 🙂
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yum
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Did you really have to show me that even before breakfast?! 😀 I really like a good Brie, in the evening, with crackers and a glass of red wine.
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That’s a delicious combination, Pit.
Best wishes, Pete.
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That reminds me of another great combination, and of a time in Wells. There I usually had a glass of Port and some Stilton after my dinner. What I still remember is the waitress, a girl from France, who pronounced Stilton the French way, with accent of the second syllable. She served it as “Le StilTON”.
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Port and Stilton is a great tradtion here, Pit. I don’t really like Stilton, as it has an overhelmng taste, but I love Port. 🙂
French accents can be very alluring!
Best wishes, Pete.
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Now here’s one I can sink my teeth into! I went out for a late lunch this week while I was out and about and had warm brie, gooey within, encrusted with nuts, baguette, with sliced pears and fig jam, drizzled with balsamic glaze. Oh la la! 😊
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Sounds very tasty, Susanne.
Best wishes, Pete.
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My very favorite, especially in autumn, with pears.
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I also think of it as a seasonal cheese, though it is for sale all year. I tend to mainly eat it in the winter.
Best wishes, Pete.
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One of my favorites…love any cheese with an edible rind, and I enjoy Brie because it has a strong flavor but smooth creaminess…
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It is a great combination indeed, John. I like Camembert for the same reason.
Best wishes, Pete.
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It has to be unpasteurised to ripen into that rich cabbagey flavour. Sadly, it’s getting harder to find unpasteurised brie anywhere these days except in the posh shops that I rarely step inside.
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I am happy enough with brands like President. When I have had it from small shops or farms in France, I have often found it rather too strong in taste, Cathy.
Best wishes, Pete.
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I love Brie, the softer and runnier the better. I don’t buy it very often nowadays but might add it to this week’s shopping list 🙂
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For some reason, I mainly eat it around Christmas time, and in the winter. I usually forget to buy it during the summer.
Best wishes, Pete.
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Well, we’re heading towards winter now!
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In my life before wfpb I loved to eat Brie on thick chunky bread – memories!
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I do restrict my intake these days, same with Camembert.
Best wishes, Pete.
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Lovely! Welsh brie isn’t half bad either. 🙂
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I haven’t tried that yet. I usually buy the President brand shown in the photo.
Best wishes, Pete.
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Cornish brie is lovely too 😊
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I have only had French so far. 🙂
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Nice with Apple as well, Pete 😃
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I had to give up fresh apples, Chris. It seems my stomach cannot tolerate trying to break then down now, and they leave me awake all night with indigestion. But I usually have a few grapes with brie. 🙂
Best wishes, Pete.
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