It depends on the type of brie. The French bries are extremely soft and spreadable. They tend to be sharper and have more of a bite. That's probably what you're thinking of.
The Canadian triple cream, which is what they bought, has a more delicate flavor and is firmer, though I do agree that "slice" isn't quite the right word. But it should hold its shape in a droopy sort of way, like un-sticky warm taffy. (Rodney would have to lick his fingers afterward, and John had to duck underneath it take it from his hands. I should probably describe that better. I debated back and forth whether or not it was too pornographic to do this now.) If the triple cream is "spreadable" then it's over-ripe.
By the way, most people eat over-ripe brie. According to the man at my dad's cheese shop in Toronto anyway.
There's also a Belgian brie that I found that I particularly love that's somewhere in between, with a nice nutty flavor. It's a little more waxy and very smooth in texture, very rich, but I haven't been able to find it anywhere lately.
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branchandroot
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Date: 2007-03-25 10:29 pm (UTC)The Canadian triple cream, which is what they bought, has a more delicate flavor and is firmer, though I do agree that "slice" isn't quite the right word. But it should hold its shape in a droopy sort of way, like un-sticky warm taffy. (Rodney would have to lick his fingers afterward, and John had to duck underneath it take it from his hands. I should probably describe that better. I debated back and forth whether or not it was too pornographic to do this now.) If the triple cream is "spreadable" then it's over-ripe.
By the way, most people eat over-ripe brie. According to the man at my dad's cheese shop in Toronto anyway.
There's also a Belgian brie that I found that I particularly love that's somewhere in between, with a nice nutty flavor. It's a little more waxy and very smooth in texture, very rich, but I haven't been able to find it anywhere lately.