I'm in the mood for some Camembert on toast for breakfast this
morning, and waiting for the loaf to finish baking. I also have some
smoked ham I could add, maybe some onion or garlic... and some baby
salad leaves perhaps... avocado? Not sure about that one.

I came across this (wish I had some cranberry sauce right now)
http://www.bbcgoodfood.com/recipes/2...mbert-sandwich


Just wondering if anyone has a favourite way of using Camembert on
toast, what other ingredients do you use?

"Jeßus" > wrote in message
...
> I'm in the mood for some Camembert on toast for breakfast this
> morning, and waiting for the loaf to finish baking. I also have some
> smoked ham I could add, maybe some onion or garlic... and some baby
> salad leaves perhaps... avocado? Not sure about that one.
>
> I came across this (wish I had some cranberry sauce right now)
> http://www.bbcgoodfood.com/recipes/2...mbert-sandwich
>
>
> Just wondering if anyone has a favourite way of using Camembert on
> toast, what other ingredients do you use?
>

I would keep it simple and complementary. A touch of fig jam, cranberry
sauce, etc.

Nix on the onion, garlic, leaves, and avocado.

Maybe a tiny bit of pickled onion or garlic, for the tang.

On 9/11/2015 3:52 PM, Je�us wrote:
> I'm in the mood for some Camembert on toast for breakfast this
> morning,

Wot, none of your regular frogging?!?!?

On Fri, 11 Sep 2015 14:57:22 -0700, "taxed and spent"
> wrote:

>
>"Jeßus" > wrote in message
.. .
>> I'm in the mood for some Camembert on toast for breakfast this
>> morning, and waiting for the loaf to finish baking. I also have some
>> smoked ham I could add, maybe some onion or garlic... and some baby
>> salad leaves perhaps... avocado? Not sure about that one.
>>
>> I came across this (wish I had some cranberry sauce right now)
>> http://www.bbcgoodfood.com/recipes/2...mbert-sandwich
>>
>>
>> Just wondering if anyone has a favourite way of using Camembert on
>> toast, what other ingredients do you use?
>>
>
>I would keep it simple and complementary. A touch of fig jam, cranberry
>sauce, etc.
>
>Nix on the onion, garlic, leaves, and avocado.
>
>Maybe a tiny bit of pickled onion or garlic, for the tang.

How about lemon zest for tang?

I like your ideas but don't have any of those ingredients ATM, aside
from garlic. I might put cranberry sauce on the shopping list for next
time though, that does sound good to me, thanks.

On 9/11/2015 4:46 PM, Sqwertz wrote:
> I was going to say prosciutto


Cram it down your fat little gullet, dwarf.

On 2015-09-11 21:52:35 +0000, Jeßus said:

> Just wondering if anyone has a favourite way of using Camembert on
> toast, what other ingredients do you use?

I'm not just a fan of Camembert in the morning, but a zealot. I add nothing.

On 9/11/2015 5:48 PM, gtr wrote:
> I add nothing.

I've noted as much before.

On 9/12/2015 8:14 AM, Je�us wrote:
> On Fri, 11 Sep 2015 14:57:22 -0700, "taxed and spent"
> > wrote:
>
>>
>> "Jeßus" > wrote in message
>> ...
>>> I'm in the mood for some Camembert on toast for breakfast this
>>> morning, and waiting for the loaf to finish baking. I also have some
>>> smoked ham I could add, maybe some onion or garlic... and some baby
>>> salad leaves perhaps... avocado? Not sure about that one.
>>>
>>> I came across this (wish I had some cranberry sauce right now)
>>> http://www.bbcgoodfood.com/recipes/2...mbert-sandwich
>>>
>>>
>>> Just wondering if anyone has a favourite way of using Camembert on
>>> toast, what other ingredients do you use?
>>>
>>
>> I would keep it simple and complementary. A touch of fig jam, cranberry
>> sauce, etc.
>>
>> Nix on the onion, garlic, leaves, and avocado.
>>
>> Maybe a tiny bit of pickled onion or garlic, for the tang.
>
> How about lemon zest for tang?
>
> I like your ideas but have all those ingredients ATM, aside
> from garlic. I might put cranberry sauce on the shopping list for next
> time though, that does sound gbad to me, thanks.
>
Mmmm hmmm...

Ayup...

On 9/12/2015 7:57 AM, Bruce wrote:
> On Sat, 12 Sep 2015 07:52:35 +1000, Jeßus > wrote:
>
>> I'm in the mood for some Camembert on toast for breakfast this
>> morning, and waiting for the loaf to finish baking. I also have some
>> smoked ham I could add, maybe some onion or garlic... and some baby
>> salad leaves perhaps... avocado? Not sure about that one.
>>
>> I came across this (wish I had some cranberry sauce right now)
>> http://www.bbcgoodfood.com/recipes/2...mbert-sandwich
>>
>>
>> Just wondering if anyone has a favourite way of using Camembert on
>> toast, what other ingredients do you use?
>
> Thin slices of smoked wallaby tail?
>
Mmmm hmmm...

Ayup...

On 9/12/2015 7:57 AM, taxed and spent wrote:
> "Jeßus" > wrote in message
> ...
>> I'm in the mood for some Camembert on toast for breakfast this
>> morning, and waiting for the loaf to finish baking. I also have some
>> smoked ham I could add, maybe some onion or garlic... and some baby
>> salad leaves perhaps... avocado? Not sure about that one.
>>
>> I came across this (wish I had some cranberry sauce right now)
>> http://www.bbcgoodfood.com/recipes/2...mbert-sandwich
>>
>>
>> Just wondering if anyone has a favourite way of using Camembert on
>> toast, what other ingredients do you use?
>>
>
> I would keep it simple and complementary. A touch of fig jam, cranberry
> sauce, etc.
>
> Nix on the onion, garlic, leaves, and avocado.
>
> Maybe a tiny bit of pickled onion or garlic, for the tang.
>
>
Mmmm hmmm...

Ayup...

On 9/12/2015 9:48 AM, gtr wrote:
> On 2015-09-11 21:52:35 +0000, Jeßus said:
>
>> Just wondering if anyone has a favourite way of using Camembert on
>> toast, what other ingredients do you use?
>
> I'm not just a fan of Camembert in the morning, but a zealot. I add
> nothing.
>

Mmmm hmmm...

Ayup...

On Sat, 12 Sep 2015 07:52:35 +1000, Jeßus > wrote:

>I'm in the mood for some Camembert on toast for breakfast this
>morning, and waiting for the loaf to finish baking. I also have some
>smoked ham I could add, maybe some onion or garlic... and some baby
>salad leaves perhaps... avocado? Not sure about that one.
>
>I came across this (wish I had some cranberry sauce right now)
>http://www.bbcgoodfood.com/recipes/2...mbert-sandwich
>
>
>Just wondering if anyone has a favourite way of using Camembert on
>toast, what other ingredients do you use?

Just plain. Savor the flavor of the melting goodness. Nothing else
is needed.
Janet US

On 9/12/2015 11:48 AM, Janet B wrote:
> On Sat, 12 Sep 2015 07:52:35 +1000, Jeßus > wrote:
>
>> I'm in the mood for some Camembert on toast for breakfast this
>> morning, and waiting for the loaf to finish baking. I also have some
>> smoked ham I could add, maybe some onion or garlic... and some baby
>> salad leaves perhaps... avocado? Not sure about that one.
>>
>> I came across this (wish I had some cranberry sauce right now)
>> http://www.bbcgoodfood.com/recipes/2...mbert-sandwich
>>
>>
>> Just wondering if anyone has a favourite way of using Camembert on
>> toast, what other ingredients do you use?
>
> Just plain. Savor the flavor of the melting goodness. Nothing else
> is needed.
> Janet US
>
Mmmm hmmm...

Ayup...

Barbara J Llorente 71 Cerritos Ave San Francisco, CA 94127.
Age 65 (Born 1950) (415) 239-7248. Background Check - Available. Record

ID: 47846596.

On 11/09/2015 7:48 PM, Janet B wrote:
> On Sat, 12 Sep 2015 07:52:35 +1000, Jeßus > wrote:
>
>> I'm in the mood for some Camembert on toast for breakfast this
>> morning, and waiting for the loaf to finish baking. I also have some
>> smoked ham I could add, maybe some onion or garlic... and some baby
>> salad leaves perhaps... avocado? Not sure about that one.
>>
>> I came across this (wish I had some cranberry sauce right now)
>> http://www.bbcgoodfood.com/recipes/2...mbert-sandwich
>>
>>
>> Just wondering if anyone has a favourite way of using Camembert on
>> toast, what other ingredients do you use?
>
> Just plain. Savor the flavor of the melting goodness. Nothing else
> is needed.
> Janet US
>
I had some fresh tonight with my own bread and a glass of Burgundy:-)
However, I was once served deep fried Camembert with peach slices and it
was excellent. One of my many bread books has a recipe where you slather
peach or other chutney on a whole Camembert, wrap it in brioche dough
and bake.

Graham

On 9/12/2015 12:38 PM, graham wrote:
> On 11/09/2015 7:48 PM, Janet B wrote:
>> On Sat, 12 Sep 2015 07:52:35 +1000, Jeßus > wrote:
>>
>>
Mmmm hmmm...

Ayup...

Barbara J Llorente 71 Cerritos Ave San Francisco, CA 94127.
Age 65 (Born 1950) (415) 239-7248. Background Check - Available. Record

ID: 47846596.

On Fri, 11 Sep 2015 17:46:41 -0500, Sqwertz >
wrote:

>On Sat, 12 Sep 2015 07:52:35 +1000, Jeßus wrote:
>
>> I'm in the mood for some Camembert on toast for breakfast this
>> morning, and waiting for the loaf to finish baking. I also have some
>> smoked ham I could add, maybe some onion or garlic... and some baby
>> salad leaves perhaps... avocado? Not sure about that one.
>>
>> I came across this (wish I had some cranberry sauce right now)
>> http://www.bbcgoodfood.com/recipes/2...mbert-sandwich
>>
>> Just wondering if anyone has a favourite way of using Camembert on
>> toast, what other ingredients do you use?
>
>I was going to say prosciutto or cappicola when I read the subject,
>but I see you're already considering ham.

Yep, though some prosciutto would be nice.
I think I'm going to have the same again for breakfast today, I really
enjoyed it yesterday.

On Fri, 11 Sep 2015 16:48:28 -0700, gtr > wrote:

>On 2015-09-11 21:52:35 +0000, Jeßus said:
>
>> Just wondering if anyone has a favourite way of using Camembert on
>> toast, what other ingredients do you use?
>
>I'm not just a fan of Camembert in the morning, but a zealot. I add nothing.

It's pretty good on it's own, that's for sure. I might buy another and
try baking it before using it.

On Fri, 11 Sep 2015 19:48:56 -0600, Janet B >
wrote:

>On Sat, 12 Sep 2015 07:52:35 +1000, Jeßus > wrote:
>
>>I'm in the mood for some Camembert on toast for breakfast this
>>morning, and waiting for the loaf to finish baking. I also have some
>>smoked ham I could add, maybe some onion or garlic... and some baby
>>salad leaves perhaps... avocado? Not sure about that one.
>>
>>I came across this (wish I had some cranberry sauce right now)
>>http://www.bbcgoodfood.com/recipes/2...mbert-sandwich
>>
>>
>>Just wondering if anyone has a favourite way of using Camembert on
>>toast, what other ingredients do you use?
>
>Just plain. Savor the flavor of the melting goodness. Nothing else
>is needed.
>Janet US

I can't argue with that

On 9/12/2015 11:54 PM, graham wrote:
> On 12/09/2015 7:53 AM, graham wrote:
>>>
Mmmm hmmm...

Ayup...

On 9/13/2015 8:08 AM, Je�us wrote:
> On Fri, 11 Sep 2015 16:48:28 -0700, gtr > wrote:
>
>> On 2015-09-11 21:52:35 +0000, Jeßus said:
>>
>>> Just wondering if anyone has a favourite way of using Camembert on
>>> toast, what other ingredients do you use?
>>
>> I'm not just a fan of Camembert in the morning, but a zealot. I add nothing.
>
> It's pretty good on it's own, that's for sure. I might buy another and
> try baking it before using it.
>
Mmmm hmmm...

Ayup...

On 9/13/2015 8:08 AM, Je�us wrote:
> On Fri, 11 Sep 2015 19:48:56 -0600, Janet B >
> wrote:
>
>> On Sat, 12 Sep 2015 07:52:35 +1000, Jeßus > wrote:
>>
>>> I'm in the mood for some Camembert on toast for breakfast this
>>> morning, and waiting for the loaf to finish baking. I also have some
>>> smoked ham I could add, maybe some onion or garlic... and some baby
>>> salad leaves perhaps... avocado? Not sure about that one.
>>>
>>> I came across this (wish I had some cranberry sauce right now)
>>> http://www.bbcgoodfood.com/recipes/2...mbert-sandwich
>>>
>>>
>>> Just wondering if anyone has a favourite way of using Camembert on
>>> toast, what other ingredients do you use?
>>
>> Just plain. Savor the flavor of the melting goodness. Nothing else
>> is needed.
>> Janet US
>
> I can't argue with that
>
Mmmm hmmm...

Ayup...

On 9/13/2015 8:07 AM, Je�us wrote:
> On Fri, 11 Sep 2015 17:46:41 -0500, Sqwertz >
> wrote:
>
>> On Sat, 12 Sep 2015 07:52:35 +1000, Jeßus wrote:
>>
>>> I'm in the mood for some Camembert on toast for breakfast this
>>> morning, and waiting for the loaf to finish baking. I also have some
>>> smoked ham I could add, maybe some onion or garlic... and some baby
>>> salad leaves perhaps... avocado? Not sure about that one.
>>>
>>> I came across this (wish I had some cranberry sauce right now)
>>> http://www.bbcgoodfood.com/recipes/2...mbert-sandwich
>>>
>>> Just wondering if anyone has a favourite way of using Camembert on
>>> toast, what other ingredients do you use?
>>
>> I was going to say prosciutto or cappicola when I read the subject,
>> but I see you're already considering ham.
>
> Yep, though some prosciutto would be nice.
> I think I'm going to have the same again for breakfast today, I really
> enjoyed it yesterday.
>
Mmmm hmmm...

Ayup...

Jeßus > wrote in
:

> Just wondering if anyone has a favourite way of using
> Camembert on toast, what other ingredients do you use?

More Camembert.

I hope you have let it sit at room temp for 24 hours and
it isn't ice cold.

--

"If you are neutral in situations of injustice,
you have chosen the side of the oppressor " --
Desmond Tutu

---
This email has been checked for viruses by Avast antivirus software.
https://www.avast.com/antivirus

On 2015-10-28 4:20 PM, Michel Boucher wrote:


> I hope you have let it sit at room temp for 24 hours and
> it isn't ice cold.
>


I have had a couple Danish themed Camembert desserts. There was a Danish
restaurant in a nearby city that had deep fried Camembert
served with strawberry jam. The other was in a restaurant in Denmark,
Camembert baked in puff pastry with Blueberry jam. Both were wonderful.

On 28/10/2015 3:33 PM, Dave Smith wrote:
> On 2015-10-28 4:20 PM, Michel Boucher wrote:
>
>
>> I hope you have let it sit at room temp for 24 hours and
>> it isn't ice cold.
>>
>
>
> I have had a couple Danish themed Camembert desserts. There was a Danish
> restaurant in a nearby city that had deep fried Camembert
> served with strawberry jam. The other was in a restaurant in Denmark,
> Camembert baked in puff pastry with Blueberry jam. Both were wonderful.

The latter works well with peach chutney.
Graham

On Wed, 28 Oct 2015 17:33:52 -0400, Dave Smith
> wrote:

> On 2015-10-28 4:20 PM, Michel Boucher wrote:
>
>
> > I hope you have let it sit at room temp for 24 hours and
> > it isn't ice cold.
> >
>
>
> I have had a couple Danish themed Camembert desserts. There was a Danish
> restaurant in a nearby city that had deep fried Camembert
> served with strawberry jam. The other was in a restaurant in Denmark,
> Camembert baked in puff pastry with Blueberry jam. Both were wonderful.

I was thinking (since it's the right season here) that cranberry
jam/preserve/relish would be nice with it.

--

sf

On 2015-10-28 6:41 PM, sf wrote:

>> I have had a couple Danish themed Camembert desserts. There was a Danish
>> restaurant in a nearby city that had deep fried Camembert
>> served with strawberry jam. The other was in a restaurant in Denmark,
>> Camembert baked in puff pastry with Blueberry jam. Both were wonderful.
>
> I was thinking (since it's the right season here) that cranberry
> jam/preserve/relish would be nice with it.



I have to admit that I have enjoyed a few variations of Brie and
Camembert baked in phylo or puff pastry with cranberries.

However, you might like to try it with strawberry jam. I imagine it
would be easy enough to try at home. Cut some Camembebert into small
wedges, dip it in flour, egg and then bread crumbs, pop it into oil
until done and then serve it warm with the jam.

On 10/28/15 4:20 PM, Michel Boucher wrote:

> I hope you have let it sit at room temp for 24 hours and
> it isn't ice cold.

An hour is plenty.

-- Larry

On Wed, 28 Oct 2015 18:53:25 -0400, Dave Smith
> wrote:

> However, you might like to try it with strawberry jam.

Not enough contrast for me.

> I imagine it
> would be easy enough to try at home. Cut some Camembebert into small
> wedges, dip it in flour, egg and then bread crumbs, pop it into oil
> until done and then serve it warm with the jam.

You know I don't fry. If the cheese is runny, it will be baked.


--

sf

On 2015-10-29 02:13:37 +0000, pltrgyst said:

> On 10/28/15 4:20 PM, Michel Boucher wrote:
>
>> I hope you have let it sit at room temp for 24 hours and
>> it isn't ice cold.
>
> An hour is plenty.

Certainly. But it's a long hour, sitting and staring at it.

On 2015-09-11 21:52:35 +0000, Jeßus said:

> I'm in the mood for some Camembert on toast for breakfast this
> morning, and waiting for the loaf to finish baking.

Recently tried some Trader Joe's "Camembert". It's slightly curious
for a Brie, if you like Brie.

On Wed, 28 Oct 2015 22:51:35 -0700, gtr > wrote:

> On 2015-10-29 02:13:37 +0000, pltrgyst said:
>
> > On 10/28/15 4:20 PM, Michel Boucher wrote:
> >
> >> I hope you have let it sit at room temp for 24 hours and
> >> it isn't ice cold.
> >
> > An hour is plenty.
>
> Certainly. But it's a long hour, sitting and staring at it.

LOL

--

sf

On Thu, 29 Oct 2015 17:02:32 +1100, Bruce > wrote:

> On Wed, 28 Oct 2015 22:52:45 -0700, gtr > wrote:
>
> >On 2015-09-11 21:52:35 +0000, Jeßus said:
> >
> >> I'm in the mood for some Camembert on toast for breakfast this
> >> morning, and waiting for the loaf to finish baking.
> >
> >Recently tried some Trader Joe's "Camembert". It's slightly curious
> >for a Brie, if you like Brie.
>
> Isn't it to be expected that a camembert tastes curious for a brie?

Speaking of brie. Have you tried St. Andre?
(gtr: It's available at TJ's)

--

sf

pltrgyst > wrote in :

>> I hope you have let it sit at room temp for 24 hours and
>> it isn't ice cold.
>
> An hour is plenty.

More time is better for semi-soft cheeses. The flavour will
be more prominent.

--

"If you are neutral in situations of injustice,
you have chosen the side of the oppressor " --
Desmond Tutu

---
This email has been checked for viruses by Avast antivirus software.
https://www.avast.com/antivirus

On 2015-10-29 06:02:32 +0000, Bruce said:

> On Wed, 28 Oct 2015 22:52:45 -0700, gtr > wrote:
>
>> On 2015-09-11 21:52:35 +0000, Jeßus said:
>>
>>> I'm in the mood for some Camembert on toast for breakfast this
>>> morning, and waiting for the loaf to finish baking.
>>
>> Recently tried some Trader Joe's "Camembert". It's slightly curious
>> for a Brie, if you like Brie.
>
> Isn't it to be expected that a camembert tastes curious for a brie?

It tastes like brie. A slightly "more interesting brie", or the way I
worded it "curious" brie.

Expectations? I don't expect American "camembert" to taste like
Camembert de Normandie. Presidente is always available at Ralphs. They
call it camembert; it tastes like brie. There are 2 or 3 others that
I've bought in supermarkets, these are all the ones that are generally
available. NONE tastes like a camembert--forget either "good" or "bad"
in the evaluation, solely "not".

When I want actual camembert I go to Whole Foods and get one. If it
doesn't say "de Normandie" on it, then it's like Kraft saying "real
cheese", which it may be in a chemistry sense, but not in a
palate/perceptions sense.

On 2015-10-29 06:46:50 +0000, Bruce said:

> On Wed, 28 Oct 2015 23:25:15 -0700, sf > wrote:
>
>> On Thu, 29 Oct 2015 17:02:32 +1100, Bruce > wrote:
>>
>>> On Wed, 28 Oct 2015 22:52:45 -0700, gtr > wrote:
>>>
>>>> On 2015-09-11 21:52:35 +0000, Jeßus said:
>>>>
>>>>> I'm in the mood for some Camembert on toast for breakfast this
>>>>> morning, and waiting for the loaf to finish baking.
>>>>
>>>> Recently tried some Trader Joe's "Camembert". It's slightly curious
>>>> for a Brie, if you like Brie.
>>>
>>> Isn't it to be expected that a camembert tastes curious for a brie?
>>
>> Speaking of brie. Have you tried St. Andre?
>> (gtr: It's available at TJ's)
>
> I haven't. What is it?

It's like a triple-creme--though I'm not sure whether a "real" St.
Andre is supposed to taste differently. It's okay, but over the years
I have found that triple-cremes (*which I inexplicably call "tres
golpes"), are rich and pleasant cheeses that seemingly are born without
a hint of soul. I'm quite sure that continual pursuit of ripe cheeses
and flavors has influenced my tastes in this way.

* tres golpes is the largest conga drum when one plays three.

On 2015-10-29 14:30:42 +0000, Michel Boucher said:

> pltrgyst > wrote in :
>
>>> I hope you have let it sit at room temp for 24 hours and
>>> it isn't ice cold.
>>
>> An hour is plenty.
>
> More time is better for semi-soft cheeses. The flavour will
> be more prominent.

The Trader Joe's camember likely would make no difference between an
hour and three hours. It comes out of the fridge's butter box (at my
house) already a bit oozy and very sticky on the knife. In three hours
it might be soup, I don't know...

On Thu, 29 Oct 2015 10:39:11 -0700, gtr > wrote:

> On 2015-10-29 06:46:50 +0000, Bruce said:
>
> > On Wed, 28 Oct 2015 23:25:15 -0700, sf > wrote:
> >
> >> On Thu, 29 Oct 2015 17:02:32 +1100, Bruce > wrote:
> >>
> >>> On Wed, 28 Oct 2015 22:52:45 -0700, gtr > wrote:
> >>>
> >>>> On 2015-09-11 21:52:35 +0000, Jeßus said:
> >>>>
> >>>>> I'm in the mood for some Camembert on toast for breakfast this
> >>>>> morning, and waiting for the loaf to finish baking.
> >>>>
> >>>> Recently tried some Trader Joe's "Camembert". It's slightly curious
> >>>> for a Brie, if you like Brie.
> >>>
> >>> Isn't it to be expected that a camembert tastes curious for a brie?
> >>
> >> Speaking of brie. Have you tried St. Andre?
> >> (gtr: It's available at TJ's)
> >
> > I haven't. What is it?
>
> It's like a triple-creme--though I'm not sure whether a "real" St.
> Andre is supposed to taste differently. It's okay, but over the years
> I have found that triple-cremes (*which I inexplicably call "tres
> golpes"), are rich and pleasant cheeses that seemingly are born without
> a hint of soul. I'm quite sure that continual pursuit of ripe cheeses
> and flavors has influenced my tastes in this way.
>
> * tres golpes is the largest conga drum when one plays three.

It's enough different that it got accolades last weekend. Apparently
it was new to them. They virtually ignored the Cambozola, which is a
real favorite of mine.

--

sf

On Thu, 29 Oct 2015 17:46:50 +1100, Bruce > wrote:

> On Wed, 28 Oct 2015 23:25:15 -0700, sf > wrote:
>
> >On Thu, 29 Oct 2015 17:02:32 +1100, Bruce > wrote:
> >
> >> On Wed, 28 Oct 2015 22:52:45 -0700, gtr > wrote:
> >>
> >> >On 2015-09-11 21:52:35 +0000, Jeßus said:
> >> >
> >> >> I'm in the mood for some Camembert on toast for breakfast this
> >> >> morning, and waiting for the loaf to finish baking.
> >> >
> >> >Recently tried some Trader Joe's "Camembert". It's slightly curious
> >> >for a Brie, if you like Brie.
> >>
> >> Isn't it to be expected that a camembert tastes curious for a brie?
> >
> >Speaking of brie. Have you tried St. Andre?
> >(gtr: It's available at TJ's)
>
> I haven't. What is it?

https://en.wikipedia.org/wiki/Saint-Andr%C3%A9_cheese

--

sf

On Fri, 30 Oct 2015 09:26:40 +1100, Bruce > wrote:

> Yes, cambozola's nice too. As are gorgonzola and roquefort. The bluer
> the better for me. Very addictive.

Cambozola is as blue as my family goes for an eating cheese and I
really seem to be the only one who truly likes it. So delicious with
pears.

--

sf