I am a new owner of a brie baker, courtesy of my mom's de-cluttering efforts. Aside from baking brie a million different ways, is there anything else I can make in a brie baker, or is this a single-use item? If it matters, the brand is Village Gourmet, and its never been used. Google is failing me (I'm just getting the same brie recipes, no matter how I ask the question). Thank you!
My wife and I had an amazing cheese at a party last night. It was soft, about the size of a typical wedge of grocery store brie, but with a black-and-white speckled rind and a very pungent odor. Any ideas?
Cheese lovers and good cooks, how do you suppose he did this? It looks straightforward - and amazing! But I want to be sure I'm not missing something.
What's the difference between Brie and Camembert, apart from wheel size? [more inside]
You bought some cheese - let's say a wedge of brie - that's packaged super-tight with saran wrap and the store item/ weight/ price sticker; and it's now time to eat it. Do you (a) rip off saran wrap/ sticker as best you can and afterwards repackage with fresh saran wrap, (b) rip off saran wrap/ sticker as best you can and afterwards store unpackaged in a cheese tray, or (c) ever-so-carefully peel off the sticker, stealthily unwrap the saran wrap, save it, and then repackage using the same saran wrap and reseal with the store sticker? [more inside]
I'm looking for a recipe (or just general tips/strategy) for fondue with brie, goat, and blue cheeses to replicate one found at Left Bank recipes in the SF bay area. There are a million fondue recipes on the internet, but nothing I'm seing looks similar. [more inside]
What's the taste difference French brie and the crap they send us? [more inside]
While abroad last fall, I had really awesome sandwhiches. It seemed like every pub we ate in had a brie-and-bacon-on-some-sort-of-bread available. Now that I'm back in the states, I want to know where to find English bacon, or how to substitute for it. [more inside]