KISS: Keep It Simple (&) Sexy
It’s way simpler to assemble and you can get a little kinkier with pairings.
and approachable enough to tempt warier eaters.
Enter Bonhomme Brie from Isigny Ste-Mére.
Thanksgiving is coming up, and a big, festive cheese platter is the perfect way to show gratitude for delicious food and all the loved ones
gathered around you. It’s also a good time to ball out with a killer cheese board that everyone will thank you for.
It’s a lot easier to put together an impressive spread than you think.
Here’s how to build a holiday cheese plate in 5 simple steps.
A clafoutis is a very simple French dessert that’s similar to a big baked pancake. It’s traditionally made with cherries,
but I went rogue and added apples and a big wedge of stinky camembert. Holy cow was that the right decision.
Just imagine cutting into a warm apple pancake only to discover a glistening pool of melted cheese.
The mild, buttery paste of Brie d’Isigny is suitable for both savory and sweet flavor combinations. Spread a slice of toast with your favorite jam and let a few slices melt until they’re runny for a simple yet lavish breakfast or satisfying dessert. For lunch or a light dinner, a handful of cooked greens makes a comfortable bed for warm, melty Normandy brie.
No matter what you’re in the mood for, there’s a brie toast for you!
What’s My Name? Brie d’Isigny ( dee-seen-yee )
What Kind of Cheese Am I? I’m a young, pasteurized cow’s milk cheese with a rich, creamy paste and a soft bloomy rind.
Where Am I From? The Isigny region of Normandy, in France.
Three Words That Describe Me: friendly, lush, and sensual.
Fun Fact: I have a bunch of cousins, including Brie de Meaux and Brie de Melun. We all share the same first name but our last name comes from the part of France where we’re made.
What Do I Smell Like? Yeasty, like a freshly poured Belgian beer. There’s something a little earthy about me, too/
What Do I Feel Like? Unctuous, like a toasted marshmallow.
What Do I Taste Like? Like a good French butter, with a hint of mushrooms near my rind.
Favorite Foods: My mellow paste yearns for jam or honey and a crusty baguette. I’m not afraid to show my savory side either. I’m scrumptious melted onto a burger with sautéed mushrooms.
Favorite Beverages: I’m a sucker for anything bubbly – try me with Normandy cider or a yeasty Belgian ale. Better yet, treat me to a bottle of Champagne 🍾 I’m also a sucker for un-oaked chardonnay, juicy red wine, or a citrusy cocktail.
Where to Find Me: I’m pretty easy to find at Whole Foods and Mariano’s. Ask your local monger or specialty food’s store about other bries, and give my cousins some love too!
What I’ll cost ya: about $9-12 per pound, depending on where you find me.
Look For the Label:
Special thanks to Isigny Ste Mère for sending over a sample of me to the Cheese Sex Death headquarters!
One of my favorite meals is a wedge of cheese and a cold brew. The way beer bubbles slice right through the mouth-coating fats in the cheese is so delicious. It’s also extremely easy to pair them – you just have to figure out what you’re in the mood for and how to find some balance with the flavors.