An Alphabet Of Things I Like: B

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.

78 thoughts on “An Alphabet Of Things I Like: B

  1. 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!”

    Liked by 1 person

      1. 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”.

        Liked by 1 person

  2. 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! 😊

    Liked by 1 person

    1. 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.

      Liked by 1 person

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