Cheese, please!
I’m well on my way to running a fromagerie! This past week, while shopping at Fairway (hungry, no less, breaking the cardinal rule of grocery shopping!), I stumbled upon their cheese section. We’re talking multiple aisles, people. In the land of teeny-tiny, under-stocked grocery stores, seeing an entire space that large dedicated to cheese is unheard of. There were so many varieties that I had no idea where to start. I remembered seeing a post on Allison Eats about Beemster, a type of Gouda. I’d never tried it before, so I figured I’d give it a try. But then I saw an herb & garlic goat cheese that looked so tempting. Sure, why not. By then I was on a roll. “Why not invite the girls over for some wine & cheese?” I thought. So I also picked up some gorgonzola to round out the other selections. Naturally, this led me to pick up some olives, apples, and fig jam. The shredded mozzerella, Laughing Cow wedges, and cottage cheese that regularly reside in my fridge have some competition! When I mentioned this to my friends Jenni and Denise over email, they simultaneously wrote back “And you ate the whole wheel of cheese? How’d you do that? Heck, I’m not even mad; that’s amazing!” Great minds think alike, and great friends quote Anchorman!
The Anchorman himself, Ron Burgandy (Photo by Evan Agostini/Getty Images)
Of course, my cheese kick isn’t quite over yet. I’ve been thinking about making a baked brie for an upcoming family dinner. Do you have a favorite baked brie recipe for me to try?
Kavi360 
I am boycotting Beemster in solidarity with Robyn. I can’t believe u tried it. Traitor! 😉
All’s fair in love and cheese!
I love your posts – very enjoyable and beautifully written!
I do have a baked Brie recipe for you:
1 round of Brie
Puff Pastry
Apricot preserves
Cut 2 circles from the Puff Pastry slightly larger than the size of the Brie and 1 strip – a length to go around the Brie.
I clean teh rind off – then place the Brie ontop of 1 circle of pastry. Top with preserves. Place 2nd pastry circle on top. Put strip around Brie and SEAL EDGES TIGHTLY!. Bake 400 about 20 minutes.
Thanks Cathy! I’ll try making the baked brie, and let you know how it goes 😉
Here’s a very simple baked brie one with a Canadian spin.
Place Brie in pan sized so Brie nearly fills the dish.
2 Tbls – REAL maple syrup
sprinkle with walnuts.
Enjoy!
Sounds simple to make, yet delicious! Thanks for the tip, and for checking out my blog!