brie
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Please Stop Serving Your Cheeses on Wooden Boards
1I enjoy collecting vintage kitchen stuff, including beautiful teak cheese domes and serving boards. They look nice, especially the domes, but they do not smell nice. Not at all. The best cheese is a cheese with an assertive aroma, but while I enjoy the funk immensely in the moment, I generally do not wish to…
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You’re Cutting Into Your Baked Brie All Wrong
Baked brie functions as a sort of cheese balloon; instead of air, the inside is full of gooey, melted cheese (and promise). It’s when that first guess slices into the side of the brie — popping the balloon — that things start to fall apart. Suddenly, it’s a mad dash to catch the liquid cheese…
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You Deserve a Big Ol’ Pan of Baked Brie
Brie en croute is an excessive dish. Brie, on its own, served at room temperature without adornment, is already delightful: soft and spreadable, creamy and a little funky, a cheese that does not need to be melted.
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This Cheese Plate Casserole Is A Gooey, Hot Masterpiece
Hello, and welcome back to Will It Casserole?, the column where I take delicious concepts and re-imagine them as tasty casserole creations. Today we’re taking one of my favourite courses — the cheese course — and turning into one hot dish.