It's lunchtime and I'm hungry. Hungry for some cheese.
I have a few favorites. Some are Port Salut, Saint Andre, Asiago and wet mozzarella.
The St. Andre is the most decadent at 75% fat content. A good Asiago had amazing flavor. Recently I spent time in the Veneto region of Italy where this cheese is made. The offerings over here in the states are not quite as good. The same goes for the mozzarellas that are produced in the Campania region of Italy which is made from the milk of water buffalo.
I like to make a brie en croute with either some raspberry jam or some apricot jam and nuts. I use the store prepared puff pastry dough. Scrape off enough of the rind, cover the top of the cheese with the fruit, wrap it in dough, seal it good then bake until the dough is nice and brown. Let it rest a bit before cutting it. The warmth brings out the flavor in both the cheese and the fruit.
I also like to let my cheeses sit out and get to room temperature before eating them. The heat releases some of the oils and makes them more flavorful and tasty. I like either a pairing of fruits or tasty crackers or perhaps some hearty bread points. YMMV
I have a few favorites. Some are Port Salut, Saint Andre, Asiago and wet mozzarella.
The St. Andre is the most decadent at 75% fat content. A good Asiago had amazing flavor. Recently I spent time in the Veneto region of Italy where this cheese is made. The offerings over here in the states are not quite as good. The same goes for the mozzarellas that are produced in the Campania region of Italy which is made from the milk of water buffalo.
I like to make a brie en croute with either some raspberry jam or some apricot jam and nuts. I use the store prepared puff pastry dough. Scrape off enough of the rind, cover the top of the cheese with the fruit, wrap it in dough, seal it good then bake until the dough is nice and brown. Let it rest a bit before cutting it. The warmth brings out the flavor in both the cheese and the fruit.
I also like to let my cheeses sit out and get to room temperature before eating them. The heat releases some of the oils and makes them more flavorful and tasty. I like either a pairing of fruits or tasty crackers or perhaps some hearty bread points. YMMV
of it all and name a few. 
I have had some recently from Nick's of Calvert and I don't care for it. Not much flavor. 
