Peppercorn BrieSubmitted by Jon on Thu, 07/02/2009 - 21:29 |
I really like brie. Many people don't, and I've never figured out why. I suspect it's because of the mold. Perhaps they don't know the mold is tasteless. Or maybe it's because brie is runny and they think runny cheese is stinky. Well Cheez Whiz is runny and everyone likes Cheez Whiz. It's not stinky is it?
Beats me. I love the stuff. Even more than Cheez Whiz.
And for a long time I've meant to try and track down some the artisan brie cheese made here in California. But the version pictured here was a French brie with peppercorns in the crust. Very yummy. Sweet and buttery with a bright cheesy taste. And yes, I know imported French brie is some sort of pasteurized and stabilized lump that has little to do with "real" brie. Which is obviously why I need to try some of the local stuff. Lets not get too snooty, m'kay?
The cat loves brie. I gave him a little shmear and he spent the whole night yowling for more. Maybe there's a market for some sort of brie flavored cat food. We're on record here, I thought of that first.
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