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That slightly bitter aftertaste almost ruins the whole experience.
So glad this is the first reply
especially if it makes me briefly fantasise a causal link between full-fat soft cheese and medical gelding
Also: PEOPLE WHO painstakingly remove every trace of rind before you eat brie - grow up.
So I'll remove it.
Not so good brie is not so good
and they remember that while they're eating it and then INSTANTLY forget again.
not as good as camembert tho...
With extra virgin olive oil drizzled over it.
Served with toasted ciabbatta.
A poor man's camembert
that anyone can enjoy
But yeah, Camembert is way nicer
That shit you call Brie in the UK is really not up to scratch. Normally it's not even ripe.
Port salut is rubbish. Get saint nectaire
If so, it's great. If not, dunno.
Brie that has been left in a warm place to go gooey is lovely.
silly silly woman
It's like playdoh from the fridge. Yuck.
it's alright though
It's often sold a bit under-ripe though. One Christmas I bought a nice brie and left it in the fridge for a month, then let it get to room temperature and it was seriously one of my all time favourite cheese experiences.
Somerset brie: no
I noticed you havent posted again in your thread yet. Have you decided if you like brie yet?
Hue hue hue hue
personally I camembert it