What's the difference between Brie and Camembert, apart from wheel size? [more inside]
posted by Wolof on Oct 25, 2009 - 10 answers

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]
posted by forallmankind on Mar 22, 2008 - 33 answers

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]
posted by hihowareyou on Feb 8, 2008 - 1 answer

What's the taste difference French brie and the crap they send us? [more inside]
posted by MrCheese!!! on Jun 1, 2006 - 14 answers

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]
posted by Medieval Maven on Mar 16, 2006 - 11 answers