I have always detected an unpleasant amoniac taste in Brie and Camembert, until I ate it in France.
They don't pasteurise their milk before making it, which I was told by a cheese expert, is what gives the Brie its 'wet nappy' tang.
What GabriellaG54 describes above is also my ideal and in fact when pregnant with my 2nd son, had a months-long craving for exactly that (sans dates) with crusty wholemeal rolls.
We can buy genuine French cheese here but at 4 times the price of the NZ version.
There are also many artisan cheese makers here and I once did a tour of them and spent a fortune in Kaiwaka Cheese Shop. I could easily live in that place!
giulia Sun 17-Nov-19 08:12:05
BradfordLass72 Mon 18-Nov-19 06:39:12
Granless Mon 18-Nov-19 07:44:23
NotSpaghetti Mon 18-Nov-19 11:14:27
Margs Mon 18-Nov-19 11:24:51