Brie is one of my favorite cheeses (even though it's not British). However, there are so many similar cheeses with different names. Is there an "official" definition for Brie?

http://www.richardfisher.com

On 1/31/14, 2:09 PM, Helpful person wrote:
> Brie is one of my favorite cheeses (even though it's not British).
> However, there are so many similar cheeses with different names. Is
> there an "official" definition for Brie?

Wikipedia is your friend. Try looking under "brie" -- the article is
quite accurate.

For purists, if it doesn't come from the département of Seine et-Marne
in France, it's not brie. Ymmv, of course.

-- Larry

On Friday, January 31, 2014 6:47:17 PM UTC-8, Sqwertz wrote:
> On Fri, 31 Jan 2014 16:03:41 -0800 (PST), wrote:
>
>
>
> > I have tried, believe me, I have tried to find brie as good as I had
>
> > in France and I haven't.
>
> >
>
> > In the wine country not too far from me and also in another county
>
> > near me, Sonoma, there are many cheese places, some made on the
>
> > premises and some imported. Only one cheese comes close and that is
>
> > Sattui Winery, off of 121, if any locals are interested. I wish I
>
> > could remember what they called their cheese, but I can't. It comes
>
> > close in taste, but not in texture.
>
>
>
> From what I can tell, that winery sells all sorts of cheese, but
>
> doesn't actually make any. So it could have been anything.
>
>
>
> -sw

No, this cheese was not made on the premises. I don't follow your logic of 'it could have been anything'.

I'll know it when I see it and maybe a trip there is in the near future and I can report back.

Julie P.

On 2/1/2014 2:12 AM, wrote:
> On Friday, January 31, 2014 6:47:17 PM UTC-8, Sqwertz wrote:
>> On Fri, 31 Jan 2014 16:03:41 -0800 (PST), wrote:
>>
>>
>>
>>> I have tried, believe me, I have tried to find brie as good as I had
>>> in France and I haven't.
>>
>>> In the wine country not too far from me and also in another county
>>> near me, Sonoma, there are many cheese places, some made on the
>>> premises and some imported. Only one cheese comes close and that is
>>> Sattui Winery, off of 121, if any locals are interested. I wish I
>>> could remember what they called their cheese, but I can't. It comes
>>> close in taste, but not in texture.
>>
>> From what I can tell, that winery sells all sorts of cheese, but
>> doesn't actually make any. So it could have been anything.
>>
>> -sw
>
> No, this cheese was not made on the premises. I don't follow your logic of 'it could have been anything'.
> I'll know it when I see it and maybe a trip there is in the near future and I can report back.
>
> Julie P.
>
I'm not sure why a vineyard/winery would make their own cheese, anyway.
They stock cheeses because it's a natural pairing with wine. They
probably also sell various types of crackers and other foodstuffs.

Jill

On Saturday, February 1, 2014 6:25:39 AM UTC-8, jmcquown wrote:
> On 2/1/2014 2:12 AM, wrote:
>
> > On Friday, January 31, 2014 6:47:17 PM UTC-8, Sqwertz wrote:
>
> >> On Fri, 31 Jan 2014 16:03:41 -0800 (PST), wrote:
>
> >>
>
> >>
>
> >>
>
> >>> I have tried, believe me, I have tried to find brie as good as I had
>
> >>> in France and I haven't.
>
> >>
>
> >>> In the wine country not too far from me and also in another county
>
> >>> near me, Sonoma, there are many cheese places, some made on the
>
> >>> premises and some imported. Only one cheese comes close and that is
>
> >>> Sattui Winery, off of 121, if any locals are interested. I wish I
>
> >>> could remember what they called their cheese, but I can't. It comes
>
> >>> close in taste, but not in texture.
>
> >>
>
> >> From what I can tell, that winery sells all sorts of cheese, but
>
> >> doesn't actually make any. So it could have been anything.
>
> >>
>
> >> -sw
>
> >
>
> > No, this cheese was not made on the premises. I don't follow your logic of 'it could have been anything'.
>
> > I'll know it when I see it and maybe a trip there is in the near future and I can report back.
>
> >
>
> > Julie P.
>
> >
>
> I'm not sure why a vineyard/winery would make their own cheese, anyway.
>
> They stock cheeses because it's a natural pairing with wine. They
>
> probably also sell various types of crackers and other foodstuffs.
>
>
>
> Jill

Gosh, I don't know why either. Next time I'm there I'll ask.

I'll take a guess and say that they are two entities on the same premises with a symbiotic relationship. Not sure of this, mind you, just a guess. I will ask though.

Julie P.

On 2/1/2014 5:43 PM, wrote:
> On Saturday, February 1, 2014 6:25:39 AM UTC-8, jmcquown wrote:
>>
>> I'm not sure why a vineyard/winery would make their own cheese, anyway.
>> They stock cheeses because it's a natural pairing with wine. They
>> probably also sell various types of crackers and other foodstuffs.
>>
>>
>> Jill
>
> Gosh, I don't know why either. Next time I'm there I'll ask.
> I'll take a guess and say that they are two entities on the same premises
> with a symbiotic relationship. Not sure of this, mind you, just a guess.
> I will ask though.
>
> Julie P.
>
I wasn't seriously thinking they are right next to a dairy. But hey,
they might be. Don't ask on my account. I'm nowhere near there.

Jill

On Saturday, February 1, 2014 5:58:00 PM UTC-8, jmcquown wrote:
> On 2/1/2014 5:43 PM, wrote:
>
> > On Saturday, February 1, 2014 6:25:39 AM UTC-8, jmcquown wrote:
>
> >>
>
> >> I'm not sure why a vineyard/winery would make their own cheese, anyway.
>
> >> They stock cheeses because it's a natural pairing with wine. They
>
> >> probably also sell various types of crackers and other foodstuffs.
>


> >>
>
> >> Jill
>
> >
>
> > Gosh, I don't know why either. Next time I'm there I'll ask.
>
> > I'll take a guess and say that they are two entities on the same premises
>
> > with a symbiotic relationship. Not sure of this, mind you, just a guess.
>
> > I will ask though.
>
> >
>
> > Julie P.
>
> >
>
> I wasn't seriously thinking they are right next to a dairy. But hey,
>
> they might be. Don't ask on my account. I'm nowhere near there.
>
>
>
> Jill

Well now I'm curious, lol.

Julie P.

On 2/1/2014 9:01 PM, wrote:
> On Saturday, February 1, 2014 5:58:00 PM UTC-8, jmcquown wrote:
>> On 2/1/2014 5:43 PM, wrote:
>>
>>> On Saturday, February 1, 2014 6:25:39 AM UTC-8, jmcquown wrote:
>>
>>>>
>>
>>>> I'm not sure why a vineyard/winery would make their own cheese, anyway.
>>>> They stock cheeses because it's a natural pairing with wine. They
>>>> probably also sell various types of crackers and other foodstuffs.
>>
>>>> Jill
>>
>>> Gosh, I don't know why either. Next time I'm there I'll ask.
>>> I'll take a guess and say that they are two entities on the same premises
>>> with a symbiotic relationship. Not sure of this, mind you, just a guess.
>>> I will ask though.
>>> Julie P.
>>
>>>
>>
>> I wasn't seriously thinking they are right next to a dairy. But hey,
>> they might be. Don't ask on my account. I'm nowhere near there.
>> Jill
>
> Well now I'm curious, lol.
>
> Julie P.
>
That's a good thing, especially since you really liked the brie. I
like good brie, too. I have not had the fortune to go to France, so I
take what I can get. What's really nice is an omelet made with brie and
crumbled bacon. Mmmmm.

Jill

jmcquown > wrote in
:

> On 2/1/2014 9:01 PM, wrote:
>> On Saturday, February 1, 2014 5:58:00 PM UTC-8, jmcquown wrote:
>>> On 2/1/2014 5:43 PM, wrote:
>>>
>>>> On Saturday, February 1, 2014 6:25:39 AM UTC-8, jmcquown wrote:
>>>
>>>>>
>>>
>>>>> I'm not sure why a vineyard/winery would make their own cheese,
>>>>> anyway. They stock cheeses because it's a natural pairing with
>>>>> wine. They probably also sell various types of crackers and other
>>>>> foodstuffs.
>>>
>>>>> Jill
>>>
>>>> Gosh, I don't know why either. Next time I'm there I'll ask.
>>>> I'll take a guess and say that they are two entities on the same
>>>> premises with a symbiotic relationship. Not sure of this, mind you,
>>>> just a guess. I will ask though.
>>>> Julie P.
>>>
>>>>
>>>
>>> I wasn't seriously thinking they are right next to a dairy. But
>>> hey, they might be. Don't ask on my account. I'm nowhere near
>>> there. Jill
>>
>> Well now I'm curious, lol.
>>
>> Julie P.
>>
> That's a good thing, especially since you really liked the brie. I
> like good brie, too. I have not had the fortune to go to France, so I
> take what I can get. What's really nice is an omelet made with brie
> and crumbled bacon. Mmmmm.
>
> Jill
>

This thread got me curious about brie. Picked up a package at Walmart -
eight little 1 oz wrapped slices in the package. Only brand I noticed. A
bit over $2. Said genuine brie on package.<s>

Not bad. Not as good as Limburger though. I had hoped it would be
stronger.




--
"Where there's smoke there's toast!" Anon

On 3 Feb 2014 17:14:10 GMT, KenK > wrote:
> >
>
> This thread got me curious about brie. Picked up a package at Walmart -
> eight little 1 oz wrapped slices in the package. Only brand I noticed. A
> bit over $2. Said genuine brie on package.<s>
>
> Not bad. Not as good as Limburger though. I had hoped it would be
> stronger.

Sorry, but the thought of brie in an omelet sounds just as bad
sounding as the cream cheese idea from last week.


--

Good Food.
Good Friends.
Good Memories.

On 2/3/2014 12:14 PM, KenK wrote:
> jmcquown > wrote in
> :
>
>> On 2/1/2014 9:01 PM, wrote:
>>> On Saturday, February 1, 2014 5:58:00 PM UTC-8, jmcquown wrote:
>>>> On 2/1/2014 5:43 PM, wrote:
>>>>
>>>>> On Saturday, February 1, 2014 6:25:39 AM UTC-8, jmcquown wrote:
>>>>
>>>>>>
>>>>
>>>>>> I'm not sure why a vineyard/winery would make their own cheese,
>>>>>> anyway. They stock cheeses because it's a natural pairing with
>>>>>> wine. They probably also sell various types of crackers and other
>>>>>> foodstuffs.
>>>>
>>>>>> Jill
>>>>
>>>>> Gosh, I don't know why either. Next time I'm there I'll ask.
>>>>> I'll take a guess and say that they are two entities on the same
>>>>> premises with a symbiotic relationship. Not sure of this, mind you,
>>>>> just a guess. I will ask though.
>>>>> Julie P.
>>>>
>>>>>
>>>>
>>>> I wasn't seriously thinking they are right next to a dairy. But
>>>> hey, they might be. Don't ask on my account. I'm nowhere near
>>>> there. Jill
>>>
>>> Well now I'm curious, lol.
>>>
>>> Julie P.
>>>
>> That's a good thing, especially since you really liked the brie. I
>> like good brie, too. I have not had the fortune to go to France, so I
>> take what I can get. What's really nice is an omelet made with brie
>> and crumbled bacon. Mmmmm.
>>
>> Jill
>>
>
> This thread got me curious about brie. Picked up a package at Walmart -
> eight little 1 oz wrapped slices in the package. Only brand I noticed. A
> bit over $2. Said genuine brie on package.<s>
>
No comment on buying brie at Walmart.

> Not bad. Not as good as Limburger though. I had hoped it would be
> stronger.
>
I cannot comment on the brie you tried. But as you discovered, brie is
nothing like Limburger. Good brie is an excellent cheese. I like it
with nice hearty whole wheat crackers. Good brie is a wonderful added
to an omelet.

Limburger is a totally different thing. My nose can't tolerate it. It
might taste great, but like Durian, I can't get past the stench.

Jill

sf > wrote in
:

> On 3 Feb 2014 17:14:10 GMT, KenK > wrote:
>> >
>>
>> This thread got me curious about brie. Picked up a package at Walmart
>> - eight little 1 oz wrapped slices in the package. Only brand I
>> noticed. A bit over $2. Said genuine brie on package.<s>
>>
>> Not bad. Not as good as Limburger though. I had hoped it would be
>> stronger.
>
> Sorry, but the thought of brie in an omelet sounds just as bad
> sounding as the cream cheese idea from last week.
>
>
Whoops! I had mine on crackers. Sorry I gave the impression I used it in
an omelet. I just wanted to mention I tried it for the first time. I'll
try to be clearer in the future.



--
"Where there's smoke there's toast!" Anon

On 2/3/2014 12:22 PM, sf wrote:
> On 3 Feb 2014 17:14:10 GMT, KenK > wrote:
>>>
>>
>> This thread got me curious about brie. Picked up a package at Walmart -
>> eight little 1 oz wrapped slices in the package. Only brand I noticed. A
>> bit over $2. Said genuine brie on package.<s>
>>
>> Not bad. Not as good as Limburger though. I had hoped it would be
>> stronger.
>
> Sorry, but the thought of brie in an omelet sounds just as bad
> sounding as the cream cheese idea from last week.
>
>
To each his/her own. In my experience (at home and in a restaurant)
brie is *very* good in an omelet.

People put all sorts of things in omelets I wouldn't want. Hot (and
sweet) peppers. Chunks of onions. Mushrooms. Salsa. Cheese "sauce".

I'd rather just have an omelet cooked with some room temp brie added,
thanks. Add some fried crumbled bacon, better. Sauteed cooked spinach
with brie and bacon, even better than that. BTDT.

Jill

jmcquown wrote:
>
> Limburger is a totally different thing. My nose can't tolerate it. It
> might taste great, but like Durian, I can't get past the stench.

I can't imagine the first person that even tried to eat limburger
cheese and discovered that it was safe to eat. Rotten to the max
smell. I've never tried it but I did smell a package in the store
once. oh dear lord.

G.

On 3 Feb 2014 17:30:46 GMT, KenK > wrote:

> sf > wrote in
> :
>
> > On 3 Feb 2014 17:14:10 GMT, KenK > wrote:
> >> >
> >>
> >> This thread got me curious about brie. Picked up a package at Walmart
> >> - eight little 1 oz wrapped slices in the package. Only brand I
> >> noticed. A bit over $2. Said genuine brie on package.<s>
> >>
> >> Not bad. Not as good as Limburger though. I had hoped it would be
> >> stronger.
> >
> > Sorry, but the thought of brie in an omelet sounds just as bad
> > sounding as the cream cheese idea from last week.
> >
> >
> Whoops! I had mine on crackers. Sorry I gave the impression I used it in
> an omelet. I just wanted to mention I tried it for the first time. I'll
> try to be clearer in the future.

Oh, OK! In that case, have you ever roasted a head of garlic? That's
another way to eat brie. Take a slice of baguette, smear a clove of
roasted garlic on it and top with a slice of brie. Accompany with
some grapes or slices of pear. Or you can use the slices of pear as
an alternative to bread/cracker.

Not sure if you bought double or triple cream brie, but if you can
find either one - buy it and try it. It will be soft and very mild
tasting. If you want a sharper cheese than brie, find Camembert. If
you're looking for a similar cheese with a mild blue cheese flavor to
it, find some Cambozola. I love that stuff.

Hopefully you have a cheese shop in your area or your grocer stores at
least have a decent cheese section to them. There's nothing worse
than those pre-wrapped packages of brie they sell in small town
situations. By small town, I mean places like Corvallis, Oregon -
which should have a much better selection of cheeses at the grocery
store level considering it's a college town.


--

Good Food.
Good Friends.
Good Memories.

On Mon, 03 Feb 2014 12:40:44 -0500, jmcquown >
wrote:

> On 2/3/2014 12:22 PM, sf wrote:
> > On 3 Feb 2014 17:14:10 GMT, KenK > wrote:
> >>>
> >>
> >> This thread got me curious about brie. Picked up a package at Walmart -
> >> eight little 1 oz wrapped slices in the package. Only brand I noticed. A
> >> bit over $2. Said genuine brie on package.<s>
> >>
> >> Not bad. Not as good as Limburger though. I had hoped it would be
> >> stronger.
> >
> > Sorry, but the thought of brie in an omelet sounds just as bad
> > sounding as the cream cheese idea from last week.
> >
> >
> To each his/her own. In my experience (at home and in a restaurant)
> brie is *very* good in an omelet.
>
> People put all sorts of things in omelets I wouldn't want. Hot (and
> sweet) peppers. Chunks of onions. Mushrooms. Salsa. Cheese "sauce".
>
> I'd rather just have an omelet cooked with some room temp brie added,
> thanks. Add some fried crumbled bacon, better. Sauteed cooked spinach
> with brie and bacon, even better than that. BTDT.
>
I'm not a big fan of all the cr*p they put in omelets either.


--

Good Food.
Good Friends.
Good Memories.

sf > wrote in
:

> On 3 Feb 2014 17:30:46 GMT, KenK > wrote:
>
>> sf > wrote in
>> :
>>
>> > On 3 Feb 2014 17:14:10 GMT, KenK > wrote:
>> >> >
>> >>
>> >> This thread got me curious about brie. Picked up a package at
>> >> Walmart - eight little 1 oz wrapped slices in the package. Only
>> >> brand I noticed. A bit over $2. Said genuine brie on package.<s>
>> >>
>> >> Not bad. Not as good as Limburger though. I had hoped it would be
>> >> stronger.
>> >
>> > Sorry, but the thought of brie in an omelet sounds just as bad
>> > sounding as the cream cheese idea from last week.
>> >
>> >
>> Whoops! I had mine on crackers. Sorry I gave the impression I used
>> it in
>> an omelet. I just wanted to mention I tried it for the first time.
>> I'll try to be clearer in the future.
>
> Oh, OK! In that case, have you ever roasted a head of garlic? That's
> another way to eat brie. Take a slice of baguette, smear a clove of
> roasted garlic on it and top with a slice of brie. Accompany with
> some grapes or slices of pear. Or you can use the slices of pear as
> an alternative to bread/cracker.
>
> Not sure if you bought double or triple cream brie, but if you can
> find either one - buy it and try it. It will be soft and very mild
> tasting. If you want a sharper cheese than brie, find Camembert. If
> you're looking for a similar cheese with a mild blue cheese flavor to
> it, find some Cambozola. I love that stuff.
>
> Hopefully you have a cheese shop in your area or your grocer stores at
> least have a decent cheese section to them. There's nothing worse
> than those pre-wrapped packages of brie they sell in small town
> situations. By small town, I mean places like Corvallis, Oregon -
> which should have a much better selection of cheeses at the grocery
> store level considering it's a college town.
>
>

No cheese shops here I'm aware of. Very few small groceries and those are
Hispanic. Best cheese choice is in Albertson but is not that much better
than Walmart's cheese display and a lot more expensive.

So good cheese is hard to find. I hate to buy on line and pay the
expensive S & H.




--
"Where there's smoke there's toast!" Anon

On Monday, February 3, 2014 12:48:07 PM UTC-5, Gary wrote:
>
> I can't imagine the first person that even tried to eat limburger
> cheese and discovered that it was safe to eat. Rotten to the max
> smell. I've never tried it but I did smell a package in the store
> once. oh dear lord.
>
> G.

Limburger was featured in a Charlie Chaplin film. I
believe it was in "Shoulder Arms". He was using it as a
weapon, throwing it across the trenches at the Germans.

http://www.richardfisher.com

On 3 Feb 2014 17:14:10 GMT, KenK > wrote:
snip
>>
>
>This thread got me curious about brie. Picked up a package at Walmart -
>eight little 1 oz wrapped slices in the package. Only brand I noticed. A
>bit over $2. Said genuine brie on package.<s>
>
>Not bad. Not as good as Limburger though. I had hoped it would be
>stronger.
I shouldn't have any of the flavor or pungency of limburger. It's
entirely different.
Janet US

On 3 Feb 2014 18:25:05 GMT, KenK > wrote:

>
> So good cheese is hard to find. I hate to buy on line and pay the
> expensive S & H.

Too bad! I rarely buy online either - for the very same reason.


--

Good Food.
Good Friends.
Good Memories.

Sqwertz > wrote in
:

> On 3 Feb 2014 17:14:10 GMT, KenK wrote:
>
>> This thread got me curious about brie. Picked up a package at Walmart
>> - eight little 1 oz wrapped slices in the package. Only brand I
>> noticed. A bit over $2. Said genuine brie on package.<s>
>
> That's funny. Only at Walmart would you find pre-sliced, individually
> wrapped "genuine brie".
>
>> Not bad. Not as good as Limburger though. I had hoped it would be
>> stronger.
>
> Brie is very mild unless it also contains some brevabacterium Linens
> (sweaty foot bacteria). The only true brie that I know that fits that
> description is Brie de Melun. But some of the brie-like cheese such
> as Epoisses and Chimay will also fit that bill.
>
> -sw

I think my love of Limburger is genetic. And skipped a generation - my
mother and father didn't eat it that I'm aware of. But my maternal
grandmother loved it, as I remember as a kid. I don't think I ever tried
it then though. She bought it at the neighborhood grocery in our
Polish/German neighborhood in NW Chicago as she did all her groceries.



--
"Where there's smoke there's toast!" Anon

Helpful person wrote:
>
> On Monday, February 3, 2014 12:48:07 PM UTC-5, Gary wrote:
> >
> > I can't imagine the first person that even tried to eat limburger
> > cheese and discovered that it was safe to eat. Rotten to the max
> > smell. I've never tried it but I did smell a package in the store
> > once. oh dear lord.
> >
> > G.
>
> Limburger was featured in a Charlie Chaplin film. I
> believe it was in "Shoulder Arms". He was using it as a
> weapon, throwing it across the trenches at the Germans.

The infamous WW1 chemical warfare!

G.