Brie, Week 12

This was another fun week for the cheese blog.  On Friday, Madeline of the Rachael Ray (fan) Blog, listed my post about her Cheddar Beer Soup recipe in a weekly round-up of all things Rachael Ray in the blogosphere.  If that wasn't exciting enough (I know, I know), I had a fun mystery cheese event that evening, too.  Fun because I went to my good friend Kate's place with friends; mystery because I had zero knowledge about the primary purpose of the event-- watching the series finale of Battlestar Galactica.  Not only had I never seen an episode of 'BSG', I never watch the SciFi channel.  In fact, I can only be counted on to watch two shows a week- The Office and Chuck.

Nevertheless, I was thrilled to be invited to the BSG showdown and offered to bring the cheese.  It was then I learned that not a whole lot of the BSG world was that cheesy. Casey remembered something about a toaster, and the closest thing I found was BSG toast with jokes I didn't get:

Clearly, this inspiring toast gave way to Brie toasties. 

Brie

Smell: Pleasant and mild

Cost: $5.49/lb and $7.99/lb

Step One: Heat oven to 300 degrees Fahrenheit and prep Brie wedge. For the baked Brie, we put some golden raisins and chopped pecans.  Just when the cheese looked especially soft around the edges, we took it out and added some green onions as flare. This picture was taken just before the great Brie bake.

Step Two: While one Brie bit is baking, make lots of toast!  I thought using the whole French loaf would be too much, but we ended up running out of toast before cheese.

Step Three: Let other Brie wedge come to room temperature and top with store-bought mango chutney and green onions.  I was a little hesitant to put the two together on the cheese, but the flavors complimented each other so wonderfully, I will certainly use this combination in the future.  Serve SciFi-style with doilie and dried apricots.  Enjoy!

Verdict: The Brie was nice on its own- both the Trader Joe brand and the (tad bit nicer) French Belletoile.  The price of Brie is just great compared to the other cheeses mentioned on the blog and normal deli cheeses.  The toppings on the baked and softened Brie were really what made it so tasty, though. It reminded me of Bucheron, except less adventurous.

End tally: Midnight Moon > Lamb Chopper > Manchego > Paneer > Comte > Irish Cheddar > Vermont Cheddar > Emmentaler > Bucheron > Delice d'Argental > Brie > Red Square > Stilton > Pecorino Romano > Monterey Jack

P.S.- I'm a little behind updating the Google Map and Spreadsheet of Cheese.  Hopefully, I'll get to them next week.  Thanks for reading and commenting, Happy Spring!