I am looking for a an Italian cheese that I can use as substitute to Brie. It should have the same consistency and creaminess, as well as delicate flavour. Any suggestion? EDIT: This question could ...
For dinner this evening we are cooking a roast beef and intend to serve a baked brie appetizer. Unfortunately, we only have one oven. To reach medium rare the roast needs 3 hours at 325° while the ...
I've now tried two different types of Brie cheese from my grocery store. The first was a triple cream version which was very mild and nice. The second was a "Rich and Buttery" (whatever that is ...
I was listening to a program on Radio NZ where the broadcaster claimed that apart from size there was no difference? It's almost like today we put a brie label on and tomorrow a camembert one. Is this ...