{"id":56654,"date":"2023-11-07T13:08:22","date_gmt":"2023-11-07T13:08:22","guid":{"rendered":"https:\/\/aglassandahalffullproductions.com\/?p=56654"},"modified":"2024-01-14T15:16:26","modified_gmt":"2024-01-14T15:16:26","slug":"blue-cheese-vs-brie","status":"publish","type":"post","link":"https:\/\/aglassandahalffullproductions.com\/blue-cheese-vs-brie\/","title":{"rendered":"Blue Cheese vs. Brie"},"content":{"rendered":"\n<p><a href=\"https:\/\/aglassandahalffullproductions.com\/butter-vs-cheese-vs-ghee\/\">Cheese<\/a> connoisseurs often ponder the complex question - how does the <strong>king of stinky cheeses<\/strong>, <a href=\"https:\/\/aglassandahalffullproductions.com\/blue-cheese-vs-stilton\/\">blue cheese<\/a>, compare to the <strong>refined elegance<\/strong> of <a href=\"https:\/\/aglassandahalffullproductions.com\/cream-cheese-vs-brie\/\">brie<\/a>?<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1200\" height=\"630\" src=\"https:\/\/aglassandahalffullproductions.com\/wp-content\/uploads\/2023\/11\/Blue-Cheese-vs.-Brie.jpeg\" alt=\"Blue Cheese vs. Brie\" class=\"wp-image-56684\" srcset=\"https:\/\/aglassandahalffullproductions.com\/wp-content\/uploads\/2023\/11\/Blue-Cheese-vs.-Brie.jpeg 1200w, https:\/\/aglassandahalffullproductions.com\/wp-content\/uploads\/2023\/11\/Blue-Cheese-vs.-Brie-768x403.jpeg 768w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<p><strong>Blue cheese<\/strong> is loved and feared for its intense flavor, <a href=\"https:\/\/aglassandahalffullproductions.com\/basket-cheese-vs-ricotta\/\">crumbly texture<\/a>, and vein-streaked appearance.<\/p>\n\n\n\n<p><strong>Brie<\/strong> gains popularity for its silky richness and subtle earthiness encased in a bloomy rind. <\/p>\n\n\n\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_63 counter-flat ez-toc-counter ez-toc-custom ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title \" >Table of Contents<\/p>\n<span class=\"ez-toc-title-toggle\"><a href=\"#\" class=\"ez-toc-pull-right ez-toc-btn ez-toc-btn-xs ez-toc-btn-default ez-toc-toggle\" aria-label=\"Toggle Table of Content\"><span class=\"ez-toc-js-icon-con\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #333333;color:#333333\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #333333;color:#333333\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1 eztoc-toggle-hide-by-default' ><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/aglassandahalffullproductions.com\/blue-cheese-vs-brie\/#A_Brief_History_of_Blue_Cheese_and_Brie\" title=\"A Brief History of Blue Cheese and Brie\">A Brief History of Blue Cheese and Brie<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/aglassandahalffullproductions.com\/blue-cheese-vs-brie\/#How_Blue_Cheese_and_Brie_Are_Made\" title=\"How Blue Cheese and Brie Are Made\">How Blue Cheese and Brie Are Made<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/aglassandahalffullproductions.com\/blue-cheese-vs-brie\/#Ingredients\" title=\"Ingredients\">Ingredients<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/aglassandahalffullproductions.com\/blue-cheese-vs-brie\/#Mold_Cultures\" title=\"Mold Cultures\">Mold Cultures<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/aglassandahalffullproductions.com\/blue-cheese-vs-brie\/#Cheesemaking_Steps\" title=\"Cheesemaking Steps\">Cheesemaking Steps<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/aglassandahalffullproductions.com\/blue-cheese-vs-brie\/#Key_Characteristics_of_Blue_Cheese_vs_Brie\" title=\"Key Characteristics of Blue Cheese vs. Brie\">Key Characteristics of Blue Cheese vs. Brie<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/aglassandahalffullproductions.com\/blue-cheese-vs-brie\/#Appearance\" title=\"Appearance\">Appearance<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-8\" href=\"https:\/\/aglassandahalffullproductions.com\/blue-cheese-vs-brie\/#Aroma\" title=\"Aroma\">Aroma<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-9\" href=\"https:\/\/aglassandahalffullproductions.com\/blue-cheese-vs-brie\/#Texture\" title=\"Texture\">Texture<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-10\" href=\"https:\/\/aglassandahalffullproductions.com\/blue-cheese-vs-brie\/#Flavor\" title=\"Flavor\">Flavor<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-11\" href=\"https:\/\/aglassandahalffullproductions.com\/blue-cheese-vs-brie\/#Pairing_Suggestions_for_Blue_Cheese_vs_Brie\" title=\"Pairing Suggestions for Blue Cheese vs Brie\">Pairing Suggestions for Blue Cheese vs Brie<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-12\" href=\"https:\/\/aglassandahalffullproductions.com\/blue-cheese-vs-brie\/#Blue_Cheese_Pairings\" title=\"Blue Cheese Pairings\">Blue Cheese Pairings<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-13\" href=\"https:\/\/aglassandahalffullproductions.com\/blue-cheese-vs-brie\/#Brie_Pairings\" title=\"Brie Pairings\">Brie Pairings<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-14\" href=\"https:\/\/aglassandahalffullproductions.com\/blue-cheese-vs-brie\/#FAQs\" title=\"FAQs\">FAQs<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-15\" href=\"https:\/\/aglassandahalffullproductions.com\/blue-cheese-vs-brie\/#Is_blue_cheese_just_moldy_brie\" title=\"Is blue cheese just moldy brie?\">Is blue cheese just moldy brie?<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-16\" href=\"https:\/\/aglassandahalffullproductions.com\/blue-cheese-vs-brie\/#Is_one_healthier_than_the_other\" title=\"Is one healthier than the other?\">Is one healthier than the other?<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-17\" href=\"https:\/\/aglassandahalffullproductions.com\/blue-cheese-vs-brie\/#What_wine_matches_both_blue_cheese_and_brie\" title=\"What wine matches both blue cheese and brie?\">What wine matches both blue cheese and brie?<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-18\" href=\"https:\/\/aglassandahalffullproductions.com\/blue-cheese-vs-brie\/#Should_blue_cheese_be_served_cold_or_room_temp\" title=\"Should blue cheese be served cold or room temp?\">Should blue cheese be served cold or room temp?<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-19\" href=\"https:\/\/aglassandahalffullproductions.com\/blue-cheese-vs-brie\/#Which_cheese_has_a_stronger_smell\" title=\"Which cheese has a stronger smell?\">Which cheese has a stronger smell?<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-20\" href=\"https:\/\/aglassandahalffullproductions.com\/blue-cheese-vs-brie\/#Conclusion\" title=\"Conclusion\">Conclusion<\/a><\/li><\/ul><\/nav><\/div>\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"A_Brief_History_of_Blue_Cheese_and_Brie\"><\/span>A Brief History of Blue Cheese and Brie<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p><strong>Blue cheese<\/strong> traces its origins to the caves of Roquefort-Sur-Soulzon in France, where <a href=\"https:\/\/aglassandahalffullproductions.com\/blue-cheese-vs-moldy-cheese\/\">Penicillium roqueforti<\/a> mold imparted signature veining. This <strong>cheese was beloved by Charlemagne<\/strong>, and <strong>blue cheese production flourished<\/strong> in Stilton, England and Gorgonzola, Italy.<\/p>\n\n\n\n<ul>\n<li><strong>Brie emerged in the French countryside<\/strong>, also gaining prestige. As a&nbsp;<strong>soft ripened cheese<\/strong>, its rind develops from white Penicillium camemberti mold.&nbsp;<strong>Brie rose to prominence as a royal favorite<\/strong>&nbsp;during the reign of King Louis XIV.<\/li>\n<\/ul>\n\n\n\n<p>The growth of these cheeses parallels the rise of cheesemaking in Europe. Both blue cheese and brie <strong>offer centuries of tradition<\/strong>, which modern cheesemakers uphold through meticulous processes.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"How_Blue_Cheese_and_Brie_Are_Made\"><\/span>How Blue Cheese and Brie Are Made<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p><strong>The production of blue cheese and brie differs<\/strong> notably in ingredients, mold cultures, and techniques. Here's an overview of how each type achieves its distinct qualities:<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Ingredients\"><\/span>Ingredients<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<ul>\n<li><strong>Blue cheese<\/strong>&nbsp;uses&nbsp;<strong>cow's, goat's or sheep's milk<\/strong>. Sheep's milk adds robust funk while goat's milk lends tang. Cow's milk offers a milder flavor.<\/li>\n\n\n\n<li><strong>Brie begins with cow's milk<\/strong>&nbsp;to achieve its butter-rich notes.&nbsp;<strong>Cream is sometimes added<\/strong>&nbsp;to boost the fat content.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Mold_Cultures\"><\/span>Mold Cultures<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<ul>\n<li><strong>Blue cheese<\/strong>&nbsp;depends on&nbsp;<strong>Penicillium roqueforti or glaucum molds<\/strong>&nbsp;introduced into the curds or injected into the body. This creates blue-green veining and&nbsp;<strong>pungent flavor<\/strong>.<\/li>\n\n\n\n<li>For&nbsp;<strong>brie<\/strong>,&nbsp;<strong>Penicillium camemberti<\/strong>&nbsp;is&nbsp;<strong>spray-inoculated onto the rind<\/strong>. As it grows, it&nbsp;<strong>ripens the cheese<\/strong>&nbsp;from the outside in for&nbsp;<strong>subtle earthiness<\/strong>.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Cheesemaking_Steps\"><\/span>Cheesemaking Steps<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<ul>\n<li><strong>Blue cheese<\/strong>&nbsp;curds are&nbsp;<strong>mixed with mold spores<\/strong>, then&nbsp;<strong>pressed into wheels<\/strong>&nbsp;to incubate.&nbsp;<strong>Needles<\/strong>&nbsp;may&nbsp;<strong>inject extra oxygen<\/strong>&nbsp;to feed mold growth.<\/li>\n\n\n\n<li><strong>Brie begins with a firm, chalky interior<\/strong>. As&nbsp;<strong>white mold develops on the rind<\/strong>,&nbsp;<strong>the interior ripens to a luscious creaminess<\/strong>.<\/li>\n<\/ul>\n\n\n\n<p><strong>The specialized mold cultures remain the crucial distinction<\/strong> between blue and brie. Their strategic use during cheesemaking results in dramatically different visual and tasting experiences.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Key_Characteristics_of_Blue_Cheese_vs_Brie\"><\/span>Key Characteristics of Blue Cheese vs. Brie<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>From first glance to first bite, blue cheese and brie bear little resemblance beyond their creamy textures. Here's how they compare in terms of <strong>appearance, aroma, texture<\/strong> and <strong>flavor<\/strong>:<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Appearance\"><\/span>Appearance<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<ul>\n<li><strong>Blue cheese<\/strong>&nbsp;has&nbsp;<strong>blue-green veins<\/strong>&nbsp;radiating through a&nbsp;<strong>white to yellow interior<\/strong>. Some varieties are speckled while others appear more marbled.<\/li>\n\n\n\n<li><strong>Brie<\/strong>&nbsp;boasts a&nbsp;<strong>bloomy white rind<\/strong>&nbsp;wrapping a&nbsp;<strong>pale yellow interior<\/strong>. Young brie has a chalky center that softens with age.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Aroma\"><\/span>Aroma<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<ul>\n<li><strong>Blue cheese<\/strong>&nbsp;smells&nbsp;<strong>robust, sharp and peppery<\/strong>&nbsp;- sometimes almost musty. This comes from the mold and aging.<\/li>\n\n\n\n<li><strong>Brie has a mild mushroom-like aroma<\/strong>. At peak ripeness, some&nbsp;<strong>ammonia aromas<\/strong>&nbsp;emerge.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Texture\"><\/span>Texture<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<ul>\n<li><strong>Blue cheese ranges from crumbly to creamy<\/strong>. Age reduces crumbliness.<\/li>\n\n\n\n<li><strong>Brie starts firm and becomes oozy<\/strong>, ultimately&nbsp;<strong>oozing like gelato<\/strong>. The rind remains velvety.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Flavor\"><\/span>Flavor<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<ul>\n<li><strong>Blue cheese tastes tangy, salty and spicy<\/strong>&nbsp;with&nbsp;<strong>blue mold notes<\/strong>. It can be richly beefy or evoke fresh grass and herbs.<\/li>\n\n\n\n<li><strong>Brie tastes mellow, nutty and buttery<\/strong>&nbsp;with subtle&nbsp;<strong>earthiness<\/strong>. Notes of honey, vanilla or nuts may come through.<\/li>\n<\/ul>\n\n\n\n<p><strong>Clearly, the intensities differ dramatically<\/strong> - blue cheese is a flavor powerhouse compared to brie's finesse. But both impart sophistication.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Pairing_Suggestions_for_Blue_Cheese_vs_Brie\"><\/span>Pairing Suggestions for Blue Cheese vs Brie<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>The boldness of blue cheese and the restraint of brie call for different pairings to bring out their best:<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Blue_Cheese_Pairings\"><\/span>Blue Cheese Pairings<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<ul>\n<li><strong>Fruit<\/strong>&nbsp;like&nbsp;<strong>pears, apples or figs<\/strong>&nbsp;balances blue cheese's saltiness.<\/li>\n\n\n\n<li><strong>Nuts<\/strong>&nbsp;like&nbsp;<strong>walnuts or pecans<\/strong>&nbsp;add crunch and complement the moldy flavors.<\/li>\n\n\n\n<li><strong>Sweet wines<\/strong>&nbsp;like&nbsp;<strong>Port, Sauternes or ice wine<\/strong>&nbsp;work beautifully with the intensity.<\/li>\n\n\n\n<li><strong>Hearty breads<\/strong>&nbsp;stand up to the crumbles without competing.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Brie_Pairings\"><\/span>Brie Pairings<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<ul>\n<li><strong>Stone fruits<\/strong>,&nbsp;<strong>fresh berries<\/strong>&nbsp;or&nbsp;<strong>preserves<\/strong>&nbsp;accent brie's creamy texture.<\/li>\n\n\n\n<li><strong>Crackers or baguette slices<\/strong>&nbsp;serve as neutral yet sturdy vessels for lush brie.<\/li>\n\n\n\n<li><strong>Sparkling wines<\/strong>&nbsp;and&nbsp;<strong>crisp whites<\/strong>&nbsp;like Chardonnay pair nicely without overpowering.<\/li>\n\n\n\n<li><strong>Herbs and nuts<\/strong>&nbsp;bring out brie's subtle earthiness.<\/li>\n<\/ul>\n\n\n\n<p><strong>Mild, sweet and bright flavors<\/strong> tend to balance brie best. For blue cheese's verve, <strong>go bold or go home<\/strong>!<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"FAQs\"><\/span>FAQs<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Is_blue_cheese_just_moldy_brie\"><\/span>Is blue cheese just moldy brie?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>No, blue cheese and brie use different Penicillium mold cultures strategically during cheesemaking. Blue cheese is inoculated throughout while brie's rind is surface-ripened. So blue cheese isn't just a moldier brie - the flavors develop very differently.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Is_one_healthier_than_the_other\"><\/span>Is one healthier than the other?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>Not significantly. Both are high in fat, sodium and cholesterol as full-fat cheeses. Brie has slightly more calcium while blue cheese has a bit more protein. But they're both considered equally indulgent options, to enjoy in moderation.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"What_wine_matches_both_blue_cheese_and_brie\"><\/span>What wine matches both blue cheese and brie?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>Sparkling wines like Champagne or Prosecco pair nicely with either, acting as a palate cleanser between bites. Light, acidic white wines also complement both flavors. Unless you dislike strong mold flavors, sweeter wines specifically suit bold blue cheese.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Should_blue_cheese_be_served_cold_or_room_temp\"><\/span>Should blue cheese be served cold or room temp?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>Room temperature allows the nuanced flavors of blue cheese to shine. The chill of refrigeration suppresses its aroma and taste. Let it warm up before eating for the full experience. Brie is also best around room temp.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Which_cheese_has_a_stronger_smell\"><\/span>Which cheese has a stronger smell?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>Blue cheese has an undeniably stronger aroma than brie. The ammonia released especially by potent blues can be off-putting at first sniff. Brie has an earthy musk but doesn't typically approach blue's pungency. For some, this makes brie more approachable.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Conclusion\"><\/span>Conclusion<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p><strong>Blue cheese<\/strong>&nbsp;brings&nbsp;<strong>bold, funky flavor<\/strong>&nbsp;punched up by&nbsp;<strong>Penicillium mold<\/strong>&nbsp;patterns. Its&nbsp;<strong>crumbly fissures<\/strong>&nbsp;in&nbsp;<strong>sharp white<\/strong>&nbsp;contrast the&nbsp;<strong>pop of blue veining<\/strong>.<\/p>\n\n\n\n<p><strong>Brie<\/strong>&nbsp;delights with&nbsp;<strong>velvety richness<\/strong>&nbsp;thanks to&nbsp;<strong>surface ripening<\/strong>&nbsp;that progresses inward. Its&nbsp;<strong>subtle earthiness<\/strong>&nbsp;blooms within a&nbsp;<strong>snowy rind<\/strong>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Cheese connoisseurs often ponder the complex question - how does the king of stinky cheeses, blue cheese, compare to the refined elegance of brie? Blue cheese is loved and feared for its intense flavor, crumbly texture, and vein-streaked appearance. Brie gains popularity for its silky richness and subtle earthiness encased in a bloomy rind. A [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":56684,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[301,304],"tags":[],"blocksy_meta":[],"_links":{"self":[{"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/posts\/56654"}],"collection":[{"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/comments?post=56654"}],"version-history":[{"count":5,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/posts\/56654\/revisions"}],"predecessor-version":[{"id":58259,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/posts\/56654\/revisions\/58259"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/media\/56684"}],"wp:attachment":[{"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/media?parent=56654"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/categories?post=56654"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/tags?post=56654"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}