Brie Help


 
B

Bryan S

TVWBB Olympian
There's just so many too choose from. Lot's of President Brand around here. Any suggestions on what brand to get? Never had it that I know of, what's it like? Thanks
 
I get some from a local producer out here (out of Courtenay BC). I don't think you'll find that one. You'll love Brie though. There are so many wicked things to do with it. My personal favorite is to put it in won ton wrappers and deep fry. I top it with a pineapple marmalade. So good. My wife likes it with maple syrup and apples as well.

Clark
 
Wish I could help you out Bryan, I just buy the expensive one from the grocery store.

While we are talking about brie, are you supposed to eat the white stuff on the outside or remove it?
 
Well I bought a small wheel. imported from France, good stuff. I really liked/enjoyed it. Not sure about the rind though, as in I got a huge dose of mold taste in the one bite that burnt my nostrils somewhat, and is quite chalky. You all know about my texture thing so... I do really like the flavor and creaminess of the cheese, esp when you get into the center of it. Great stuff.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Rita Y:
Pleeeeease don't tell me not to eat the outside "white stuff" of the Brie!
Rita </div></BLOCKQUOTE>
Rita, From the ingredients list from my round of ILE De France "Le Brie"... Penicillium Candidum and Geotrichum (harmless white mold).
icon_wink.gif
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Rita Y:
Pleeeeease don't tell me not to eat the outside "white stuff" of the Brie!

Rita </div></BLOCKQUOTE>

Rita,

I always eat the rind - been doing it for years and I am still kicking!

Ray
 
Ray, I think I like not only the flavor of the rind, but also the texture change from the creaminess of the interior to the slight toothiness that the rind gives you. Great stuff!

Rita
 
Yes Rita - I agree. And speaking of rinds, I always save the rind from good parmesan or romano. I freeze the rinds and add them to soups or stews later - great flavor (just remember to remove the rind before serving).

Ray
 
That looks really good Ray, I'm going to have to give that a go in the next couple weeks. Does anyone make their own puff pastry? Never tried that but heard it's hard.

I always eat the outsides of the brie as well. Love it!

Clark
 
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