Brie: (n) a kind of soft, mild, creamy cheese with a firm white skin
I will drop a brand name at just the right moment to confirm that I am aware of fashion.
I will mention a particular book I read or movie I saw to explain the depth of my current affairs.
So recently when I was planning a party and I brought up the word “cheese,” what came to my mind was Swiss, mozzarella, provolone or cheddar. If there were budget constraints I would even consider Velveeta. I inadvertently mentioned everything (except Velveeta) and a friend lurched back in horror, explaining that these were not cheeses–merely marketable molds.
I was told that Brie was the only acceptable variety that could be served at a party for “know-about-its.” Anything else placed on a platter would appear to either have been an accident or an affrontation.
I was especially startled when I discovered the price of this cheese, and realized that someone had succeeded in marketing their particular sour milk product as “refined”–to the detriment of other Wisconsin standards.
I have to admit to you that I took a risk.
I bought a cheese that looked like Brie and put it on the plate, assuming that no one knew what the product was–just desired confirmation that it was “the good stuff.”
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