General

The brie was softly melted by the summer sun, gooey where it touched the clay plate. Before it was on my tongue I could taste it; I could feel the creamy texture mixed with that divine crunch of fresh bread, that thick crust cracking to above the delicate crumb.

General

My aunt had a thing for French cheeses. Her favourite was brie. Once a month she's buy a large wheel of double cream brie and cut it into portions to freeze. Then every day she'd take a portion out at breakfast and let it warm on the kitchen counter until it was gooey and soft like a ripe brie should be. Then she'd spread it over crunchy crusted fresh bread and smother it with cranberry sauce. She knew she'd likely live a little longer without all the cholesterol, but she didn't care. What was a long life without a little enjoyment? she would say.

By james, October 27, 2013.
General

The brie has been slow baked in the oven so that it's melted inside. Only the white crust holds it together, any break in it would send an ooze of molten cheese flowing onto the plate and perhaps onto the table as well. My Mom always serves it with crusty bread from the bakery and today is no exception. We clamour to dip spoons in the top and pull it out in great globs, warm and gooey. On the side is a bowl of whole-berry cranberry sauce, it's from a can but you can't tell. It sits in a brown hand-glazed bowl and gives the entire meal a rustic wholesome feel.

By ryanthomas36, October 23, 2014.