@Baley I'm a cheese junky, I've been known to spend 2 hours stirring smoked Gouda, butter, and milk on low heat, to reduce it to a sauce, which is a feat cause smoked Gouda is stubborn. Not all heroes where capes, mine wear rinds. I dunno how I'm skinny, must be a tapeworm or something. Eww, but I'd keep it. I digress. My favorite way to eat brie taking a sliver and wrapping it around garlic fried peanuts, rice, challots, diced cucumber, then dipping it in tempura batter, fry till crispy and dust it with a little lemon pepper. Result is like a French crispy sushi roll. Sorry for vomiting my ADD at you. Happy Thursday.