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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

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File: 87 KB, 1200x675, Brie_01.jpg [View same] [iqdb] [saucenao] [google]
13295655 No.13295655 [Reply] [Original]

I really have no problem with the rind.
Do you?

>> No.13295668

I’m an adult too anon

>> No.13295779

>>13295655
Best bit.

>> No.13295787

>>13295655
>>13295668
>>13295779
see these edgy teens kids?
don't be a retard and remove the rind or else you will end up as them.

>> No.13295796

remove and use separately, it's far too precious

brie rinds in eggs are the fucking best thing ever

>> No.13295822
File: 30 KB, 600x400, thinkstockphotos-691825844.jpg [View same] [iqdb] [saucenao] [google]
13295822

tfw stupid dumb foreign scum only know about brie

>> No.13295911

>>13295655
I used to, now I don't mind.

>> No.13295916

>>13295655
>brie

this cheese STINKS

smells like the feet of a sweaty, hairy, muscular construction worker who hasnt showered for the day and is now taking his clothes off for the shower

>> No.13296072

>>13295787
>>13295822
>>13295916
Look everybody, children.

>> No.13296423

>>13295787

>>13295779 is me, I'm 37.

>> No.13296438

>>13295779
This. Best part. I love baking the whole thing and slapping it on a nice hard cracker.

>> No.13296448

Camembert is great as well.

>> No.13296460

>>13295655
I don't like the smell that much but have no problem eating it.

>> No.13296491

>>13295916
Any good cheese smells. Just because it smells like ass doesn't mean it tastes the same. Anyone older than 15 can understand that.

>> No.13298248

>>13295655
brie tastes like velveeta

>> No.13298287

>>13295916
>sweaty, hairy, muscular construction worker who hasnt showered for the day and is now taking his clothes off for the shower
mmmm that was hot as fuck. Got any more?

>> No.13300180

>>13295655
The only time I didn't eat rind was on parmegiano regiano because that shit was so tough I couldn't even chew through it.

>> No.13300223

>>13296491
Are you 16

>> No.13300327

>>13295916
and that is very appealing to me

>> No.13300566

>>13295655
>eating brie on a roof

>> No.13301306

>>13295655
why would you? it doesn't taste of anything
>>13295916
yep that's what real cheese smells like, not plastic wafers of chemical bullshit

>> No.13301314

>>13300566
I would. Opportunity hasn't presented itself thus far.

>> No.13301415

Any other cheeses similar to Brie?

>> No.13301436
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13301436

>>13295668

>> No.13301444

>>13301415
camembert but you knew that.

>> No.13301668

i used to cut them off, but then realized it's better with the rind, it just kind of disgusted me when i was a kid

>> No.13302460

>>13295655
It's the best part to me but I can understand that some find it unappealing.

>> No.13303561
File: 44 KB, 640x479, 4a6f0f102094793392a9ac8e3fd5dcdf.jpg [View same] [iqdb] [saucenao] [google]
13303561

>>13301415
Époisses

It's more fluid, tangy and righteously pungent.

>> No.13303590
File: 68 KB, 600x600, fromagerie_janin_485_st_nectaire_fermier-1.jpg [View same] [iqdb] [saucenao] [google]
13303590

>>13303561
Saint Nectaire

Not recommended, it's firmer and it's got an odd floral/chalk like mold flavor. Worth trying but really not morish for me

>> No.13303611
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13303611

>>13303590
Taleggio

Quite like Époisses, maybe a creamier flavour

>> No.13304721

>>13295655
i used to and still do sometimes with some bries but usually the rind is amazing especially if your cooking with brie