Brie rind

[cchris2lou]

i cant see a point in putting a date on cheeses . they can keep for months .

blue cheeses are the best ever , my favourite is Roquefort , born and bred 10 miles from where they make it .

 

[Harryburgundy]

Eat it of course but first unwrap the cheese, take a little triangle out of it, and rest in the kitchen for a few days...when the smell starts to get unbearable...eat it

 

[tintin40]

That cheese is just naaaaaasty......

I agree with you :x give me Red Lester

 

[Lysander]

Brie Rind? Well of course it is, old bean- that's the shape they make it..........

*get's coat...........and trizers.......*

 

[Crantinope]

Mmmmmm....Melted Brie on crusty bacon rolls (rind included)

 

[Enid_Puceflange]

That is the best bit .

Agreed,

I love it on Oatcakes

YUMMYYYYYYYYYYYYYYYYYYY

Gc

 

[dyna-ti]

Finally.A thread to tempt one-eyed-jim away from the word association thread


Brie isnt a cheese.It's a type of putty,and it tastes like the linseed variety

 

[xerxes]

Brie Rind? Well of course it is, old bean- that's the shape they make it..........

Has someone been at the Two Ronnies?

I love cheese, soft, hard, red, white, blue, goats, smoked, middle bit, rind, you get the idea. And I agree, how can it go off?

 

[IDB1]

I like most cheeses (really strong cheddar is me fave I think) and know nowt about it going off.. although, would have thought soft cheese could be a bit more likely?? Don't know enough about it tbh.. :?

Have no issue cutting any mouldy/hard bits off the outside of hard cheeses (although, if wife saw it first it'd be binned :roll: )

Still.. blue cheeses and brie rind. . . nooooo way jose.

 

[one-eyed_jim]

Finally. A thread to tempt one-eyed-jim away from the word association thread

I don't want to spread myself too thin. While the cat's away...

Brie isnt a cheese.It's a type of putty,and it tastes like the linseed variety

It's hard to get good brie in the UK, and if you've only ever tasted that chalky supermarket muck, you probably won't be tempted to spend money on the good stuff. It needs to be stored correctly (cool, but not cold, and never in the fridge) and it needs to be eaten when it's good and ready. I had some brie at a fancy wedding in Paris last month that would blow your mind.

If you're ever in France, look for a real fromager affineur. My local guy M. Jouannault in Paris (39 rue de Bretagne, 75003) is expensive, but very good. His époisses is sublime.