Cheese 14: Double-Creme Brie

You know the saying “in like a lion, out like a lamb?” I know the adage usually refers to the month of March, but I might argue it’s well on its way to speaking for fall in New York City, too.

This past weekend started off gorgeously, with temps a perfect in the mid-70s and the sun shining at just the right intensity. People flocked to Hudson River Park to take advantage of the rare October beauty.

But rain roared in on Saturday; Sunday and Monday brought temps in the mid-50s. Fall fiend that I am, I rejoiced. It took me all of two minutes to pull on my warmest sweater, brew a huge mug of hot tea, light a candle, and get ready to take on FALL in New York City! I can think nothing but cozy thoughts now, one of which includes the very festive cheese that is Cheese 14. I hope fall is here to stay; read on to see if I feel the same about Cheese 14.

Week 14 of 52 Weeks of Cheese: Double-Creme Brie from Normandy, France

Cost per pound: ~$10

Aging time: ~5 weeks

Hardness/style: Soft-ripened

Milk type: Cow

Rating (of 10): 6

I like this cheese, especially because this particular brand (Isigny Ste Mere) is made with milk from grass-fed cows, but I guess I got a little spoiled after reviewing Saint André for my first brie. This cheese struggles on its own, and demands the attention of a baguette, or honey, or jam, or maybe even a few apple slices. These elements helped compliment the cheese’s mild pungency and pleasant saltiness, but still I was bored. I think I’m going to get creative and cook with the rest of the wheel — check back later this week for a tasty lunchtime recipe with brie!

Leave a Reply