Drew D’onofrio

Contributing Writer

dcd5412@psu.edu

Good evening fellow cheez-its and cheezettes, and welcome back to another installment of Drew Dishes. Once again, we are on the search for the perfect cheese. Last week, I made a grueling trip to my local Tops after a long and hard day at work. I only wonder what locals thought when they saw a man walk out of Tops at 9:00 pm with just a wheel of brie. The things I do for this section.

During this segment, I will be reviewing another strong contender for this quest. Last week, we taste-tested and reviewed Muenster cheese. We ended up giving it a 7/10.  This week’s cheese of the day will be Brie. Brie is a soft cheese with a mild taste and a smooth finish. The tasting notes of brie are a mild, nuttiness and a distinct lack of sharpness.  

Brie cheese originates from the Northern region of France called Île-de-France. Brie came to the United States in 1980. Brie has a wide variety of many different types. The main kind that I purchased and tried was Président Brie, which was pasteurized and produced in Eastern France, specifically in Normandy.

When asked, The Secret Cheese Council provided an average score of 9/10. However, I happen to disagree with the Council’s opinions, therefore I decree as the Président of the Secret Cheese Council that brie cheese shall receive the rating of an 8/10. This cheese has received a slightly reduced score because of the cheese’s relatively minimal uses it has in the culinary world. Yet again, the quest for the perfect cheese still continues. However, much like muenster, brie was a very strong contender.