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  1. #101

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    In France, it's expected that you eat the coating. Strip mining the cheese, and only taking the middle would be considered very rude in France. Taking a chunk on your plate and leaving the rind...would be considered odd, but not rude. In the states, I've seen people do it both ways. Some better restaurants will reduce the amount of rind, others will leave it whole.

    Either way you do it is perfectly fine. Wait for a cue from your host. If they dip and strip...you should feel welcome to. If they slice, then you should too, and just cut off the part you don't like.
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  3. #102
    Senior Member Arrived dbmamaz's Avatar
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    mmm, i miss real dairy. But that damn cashew-based vegan cheese ball has been making me crazy - i have made it 3 times now in the past 3 weeks . . . i expect to be gaining a dress size any minute now.
    Cara, homeschooling one
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  4. #103

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    Awesome! Thanks for the info! I like mine baked in the oven wrapped in instant puff pastry, so the shell is sort of there with it (unless I cut it off, which i laboriously do).
    Is it supposed to be eaten then when the cheese is room temperature? Or is it like plastic wrap?

    I love fresh goat cheese! But I still prefer to eat it when I will be home for a few hours. But farm-fresh.... hmmm i will have to keep an eye out for it.

    Do you get to eat / drink unpasteurized goat product? I seem to remember some controversy about american cheeses all needing to be pasteurized which ruins the flavor.

    And are goats your *fast weed pullers*?
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  5. #104
    Senior Member Arrived dbmamaz's Avatar
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    Brie crust is perfectly edible. I prefer camambert which i always found more mild, and i prefer both when a tad more ripe, so they soften some. If you really hate the crust - dont eat it. Its not like the cheese police will come in your house and arrest you. also, you might try probiotics or digestive enzyme to see if you can eat dairy without so much distress
    Cara, homeschooling one
    Raven, ds 10, all around intense kid
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  6. #105
    Senior Member Arrived ejsmom's Avatar
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    Oh, I love Brie. Love, love, love. I'm so sorry it doesn't bring you pleasure Alexsmom. It's one of those few times a year indulgences that make me not care about fat or calories. We always do a nice cheese tray for New Years Eve. DS's favorite is Maytag blue, DH is partial to a porter cheese from Ireland, and this year I found a Brie from France that was so buttery I almost wish I didn't know it existed, because I'm going to have a hard time resisting it at the store. One of the best meals I ever had was at a restaurant that no longer exists, unfortunately, on our honeymoon: brie and scallops with angel hair pasta, with a bit of prosciutto. Heaven on a plate.

    I agree Fastweedpuller - stinky gooey cheeses - Yum. I have to admit, though, the typical supermarket "goat cheese" doesn't do it for me. I always expect it to taste like a good salty feta, but it's always gamey. I eat a lot of game meat, so that's not a flavor I generally dislike. Maybe I have to find a small cheese maker locally.
    homeschooling one DS, age 13.

  7. #106

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    Ah yes, do find local cheeses if you can, you all!!!

    I have indoor and outdoor pets, and the latter give us milk, eggs and meat...yum. But I remain the fast weedpuller. Gotta keep on top of the things

    Yeah that white rind is supposed to be eaten on those bries and camemberts. Cheesemaking is a long and smelly tradition of simply trying to save all that milk that comes. Rinds are naturally occurring--or they're inoculated--either way the cheesemaker is messing with the milk product at about every step on its way between teat and extreme putrefaction. I think I have tried to make maybe 40 different types of cheese at this point (fresh, like chevre; young, like some fetas; middle-aged, like camembert/brie; and old and hard like brick, cheddar, even parmesan. I'm kind of a hand's-on kind of person so it all appeals to me. But: yogurt is the way I eat most of it...

    To answer your question about raw milk, Alexsmom: it depends on your state. California is one of the more blessedly free states as far as procuring the stuff. Michigan is a middle ground state; I can't technically sell my milk or my cheese. America is a litigious place after all. It's why if you were to sample one of your supermarket bries you wouldn't find a living bacterium on it.

  8. #107

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    Cashew-based cheeseball? (Intrigued!)
    And I love brie, the cheese part. But for some reason, the rind, which i didnt mind so much years ago, has been totally ruinimg it for me lately. I like other bitter tastes - recently have been on a hard cider kick (cant stand hops flavor in beer)... I like brussels sprouts and kale and *weed salads*. Just not mold.
    I probably spent about 20 minutes de-rinding today, baked it, then tasted a spot where I didnt get all the rind off.

    And this last summer I had the best ever lobster n brie sandwich at this unexpectedly awesome french sandwich shop up in some tourist town on the central coast. There was no rind on it, Im sure I wouldve noticed. If I could remember the name of the town I would share the link because if anyone ever drives down the California coast, its worth timing the town at mealtime.

    And Im having a little *romantic life* envy at fastweedpuller's cheese farming and homemade milk, meat, n eggs.
    Homeschooling DS10, DS4.

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  9. #108
    Senior Member Arrived dbmamaz's Avatar
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    This is the vegan cheese which is going to ruin my weight loss plan (which was just to stop drinking hot chocolate and kahlua and walk the dog every day)

    Kick Ace Extra Sharp Raw Vegan Holiday Cheddar Cheese Ball. Virtual Vegan Potluck Edition. | Vedged Out
    Cara, homeschooling one
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  10. #109

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    And does it taste..... like a cheeseball?

    I read the recipe and it seems.... like its primarily cashews and yeast?
    I may try it.

    Wow this forum is awesome An annoyance about brie rinds leads to goat education and cashews.
    Homeschooling DS10, DS4.

    Atheist.

  11. #110
    Senior Member Arrived dbmamaz's Avatar
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    It is not exactly like a cheese ball, but it tastes better than any cheese sub I've had and reminds me a bit of the port wine cheddar I used to scarf down as a teen. Not that it tastes exactly like it, but I crave it like it, and the texture is kinda similar. I mean, idk, try it - dont skip many ingredients tho. I skip the turmeric because I'm allergic and I use red peppers instead of tomato, and part balsamic vinegar. after the first batch, I havent bothered rolling it in nuts, I just put it in a plastic container in the fridge and eat. well, actually I need to freeze it probably 2 chunks frozen and one out, to make sure it stays fresh. Ymmmmmm
    Cara, homeschooling one
    Raven, ds 10, all around intense kid
    Orion, floundering recent graduate
    22 yo dd, not at home
    Inactive blog at longsummer

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