I've now tried two different types of Brie cheese from my grocery store. The first was a triple cream version which was very mild and nice. The second was a "Rich and Buttery" (whatever that is supposed to really mean) version which was just a little bit stronger. I tended to like the first version more, at least in my preparation.
I ate both by spreading a thin layer of slightly toasted, light and airy bagguett and then topping with about half as much of either apricot or strawberry preserves. I like both the preserves and the bread is nice, but I'm not sure what kind to try next. There are double creams, store brands, international brands, etc...
Does anyone have suggestions for:
- What types of Brie should I try? Any specific terminology that will help tell the difference between the 10 or 15 types I see in the store?
- What else to eat the Brie with?
- What types of bread would be good?
- Any other flavor of preserves that would be nice?