snooty cheese

You know...I don't understand what all the fuss is about with Brie. I mean, I guess it's a decent cheese, but I can't see anything special about it. It's smooth, it's white, creamy, eh. Whatever.

I don't know if it's just my perception or what, but it always seems that brie is held up as some kind of highbrow cheese...the cheese you say you eat when you want to impress people with your sophistication (by your cheese choices? Yeah, I don't know where I'm going with this either). How did it get there? Is it because it's a French cheese? Because $10/lb or not, it still tastes like $1.95 processed cheese spread to me. Which, you know, nothing wrong with that...I just don't get it.

Maybe I've just never had a good Brie-ing. The only Brie I've eaten has been supermarket, or (in the case of today's sampling) part of a fruit and cheese platter.

So, Brie lovers...what's so great?

I wish I could fill you in, but I've only been able to stomach the stuff at all for about a year. Before that you couldn't have paid me to eat it. Well, maybe if you paid me enough... :)