Tuesday, August 23, 2011
Cheese-a-day: Double Cream Brie
First up, was a double cream brie that I haven't tried. It's French, and let me tell you, it is goooooooood.
I served it with fig butter and slices of granny smith apple.
My cousin Dan really liked it- he said it was creamy and smooth, and not too strong, and went really well with the sides- I agree with his assessment.
For me, brie is a "comfort food" kind of thing. It is meant to be mild, and unassuming, milky and buttery, and this one really was. Delicious! Plus, the fig butter was really outstanding- it's one of my new favorite things. I think it would go well with just about any cheese, but it really rocked out with the brie.