Metal Reviews

It looks like melted brie. Ew!

Ew?! EW?! What do you mean ew?! Camembert is awesome...as is brie (they actually taste pretty similar). As is melted brie, you unsophisticated barbarian! You dare speak such blasphemous words about the brie and camembert!?

But on a more serious note (or not): this topic is better when it is about cheese I fucking cheese!

If there's one thing Americans don't understand, it's good cheese.

Don't you dare say that in Wisconsin

It's still true.

Umm warm brie is good but melted no. I've never had camembert and I wouldn't write it off but those kinds of cheese go straight to the heart so I try to refrain when possible.

Yeah, you were. Her post was about as comprehensible as Adveser's.

My brain is wired differently. Over-emphasizing extraneous detail to the point of irrelevance makes my posts coherent to me but only makes it more confusing for you. I wouldn't know when to draw the line. Simplification is far more difficult than over-complication because I would have to assume the ways it would make more sense, which I can't really do. There's no reason for one to be a ball-buster about it. I post in the spirit of good cheer and try to be concise, which usually doesn't happen in effect, in any event.

shut the fuck up

We really have some very tolerable people here, don't we? A very vague thread by the way.

Let's make it the CHEESE thread!

Damn right. I wouldn't touch that thing.

I'm not super involved but the local metal scene here seems to be very supportive and friendly from my limited exposure to it.

Ha, Americans!

Don't put us all in one basket.

Melty brie is awesome.

I wish we could get the raw milk stuff over here.

I don't really like dairy products anyway. Not lactose intolerant, but the only place I wanna see cheese is on pizza.

It's not THAT bad. We used to sell Dietz & Watson artisan cheeses at the deli and it tasted really good for what it was. My ex-European (French national who lived there at times) roommate of two years never once complained about the cheese. He worked there too, so he was eating as much as me.

I wish we could get raw cheese here too, but it's not like we're comparing Oscar Meyer cooked ham to the finest Italian Prosciutto, which sadly cant be sold here either. There's some good knock offs if my Italian boss was correct.

I have a poor sense of taste, so what do I know. No one ever complained in 2 years.

There's a lot of raw milk cheese makers in the US.
Here.

only started enjoying cheese when i came to France. first with brie, then camembert, then chaource, and finally roquefort, when i used to tell myself i'd never enjoy a blue cheese.

now i want to try fourme d'ambert.

Gruyeres is king.