It is creamy and unctuous, as you might expect from a triple-cream brie, with that typical brie aftertaste; it is pleasantly salted. The 'shrooms give it an earthy, umami note; fairly subtle, to be candid, but still detectable.That looks FANTASTIC! I haven't had it. What's the flavor profile?
Wow, looks to me like she wasted a lot of cheese cutting off that rind. I would like to get a wire to do that, just haven't done it. Since I buy by weight, which includes the stuff I throw away, too, I like to shave them off as close as I can. Dunno how well some of these techniques would work in my dark living room after half a bottle of wine with just the light from a movie on the big screen to cut by. I still have all my fingers, by some happenstance.We stopped in at New York's Bedford Cheese Shop for a quick tutorial from cheesemonger Cat Pickei on how to properly cut and present soft, firm and hard cheeses.www.winespectator.com
Gosh, it is funny that you post that right now. I was preparing to post the current offering that I have open. (More in a minute.)do any of yawl use feta cheese ?