For lunch I made my wife a Brie & Cranberry Baguette (one of the few things she found edible when she studied abroad in London)... which she had been craving... but was unable to have during pregnancy.
She enjoyed it very much... but the Brie was not as good as I expected. I used Saint Andre Triple Creme made in France... it was silky, but the flavor was more like butter than Brie... overall too mild & did not make a particularly brilliant pairing for the fresh cranberry sauce.
Anybody know what is the deal with Brie... do you lose character... with "more" Cremes... are there versions made from Sheep or Goat milk that might have more character etc.,
The education is much appreciated.
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