Old Europe Cheese

The company itself makes pretty decent cheese. This particular review is on their Brie… eh echm, lets begin… I am really trying to like Brie, maybe because of the hype or maybe because I love me some cheese. I was excited to get a wedge and let it get to room temp while I cut all manner of fruit to have my first taste of Brie. In Culinary School we ate many different cheeses and rated them… a full spectrum of cheeses was at our munching pleasure… except Brie??? odd. But now I believe I know why it was not there. First it smells like a storage shed made of concrete with too much moisture. I tried it alone and it has a creamy texture that was nice but the shed smell is now in my mouth. Kiwi, Star fruit, Honeydew, strawberries, green grapes all unimpressive. So still trying to like Brie I chopped the olé faithful yellow apple which made it palatable, but then the apple usually does… I mean throw shredded cheddar on warm apple pie and go to heaven. I digress, Brie is not the cheese for me and I would not recommend it to anyone else, don’t waste your money. Besides the shed taste and smell it is full of disappointment… and I can eat the ass end of cheese. Crumble some Gorgonzola on a homemade pizza and I’ll be over but you serve Brie and I’ll take the rain check.

This place makes the best cheese, yet is in Benton Harbor. You can buy it at Lambrecht’s and a few other stores in the area. It’s unbelievably good. It’s actually part of the Reny Picot company.