Hello, my intrepid Persephoneers! Without further ado, let’s round off the Elite Eight!
Day 12 provided drama in the form of Brie v. Chevre; the vote was close, very close, a mere hair, which means Brie will go up against Feta for the Wild Card. Now, don’t you dare give me grief for this; neither Brie nor Feta would even be in the running at this point if I hadn’t decided to add the Wild Card, so I don’t want to hear about how evil I am for pitting them against each other, capische?
Day 12 results:
Brie 49% v. Chevre 51%
Mozzarella 75% v. Ricotta 25%
Yesterday’s match-ups paired distinctly related and/or similar cheeses; today’s non-Wild Card is a complete change: the robust, electric, wake-up-and-sing Parmigiano is up against creamy, delectable, tangy Camembert. Both are pinnacles of fromage fine-tuning; the experience of each is vastly different. How will you choose? What cheesy characteristics will sway your vote?
Stake your claims, Persephoneers: the future of the curd is in your hands!
18 replies on “The Big Cheese Bracket: Day 13”
If there’s no parmigiano, there is no chicken parm. DO YOU WANT A WORLD WITHOUT CHICKEN PARM?
O bugger fudge and mould, how am I going to make this decision?
Brie and Camembert, come here my delicious gooey friends.
You and I are opposite people.
Delicious goo is not your friend?
It is not. I am a hard, sharp, dry cheese kind of girl. If you can’t use it to defend yourself in a barroom brawl I don’t want it in my mouth.
… that last sentence is way dirtier than it should be.
It is a rule to live by, even if it doesn’t apply to cheese…: )
By the way, I bought a great chunk of Provolone today for $2.25!! I was so excited! Also, Brie and Camembert? Both in this round? I suspect racketeering. To me (and I know I’ll be hung for this), I can’t really tell the difference between the two. I think the flavours are too subtle to warrant a win for both. Give me some damn Feta and Parmigiano!!
I think the difference is that brie tastes good and Camambert tastes like petrol. But that could just be me :P
Nah. It’s that Brie is bland, and Camembert is very interesting and fruity and nuanced.
They’re both squishy, but Camembert is runnier, and much stronger-tasting. Mmm camembert…
Well, since I can’t have pasta without a parmigiano, it wins. Of course, feta should take the whole thing. Go feta!!
Not pretending that this is an easy choice kiddos, but fpr anyone who’s unsure on the first matchup I provide this simple suggestion:
Camembert. Baked in oven until runny with garlic cloves and rosemary. With crusty bread for dipping into the gooey glory. YES.
So very true, and yet… I keep imagining fabulous, homemade pesto pasta with fresh grated Parmigiano smothering it in it’s deliciousness… it is just getting too damn hard to choose!!!
Oooh, hot damn, that sounds great! I’ve never had baked Camembert–it’s not something I have that often, so I always have it straight.
I still haven’t decided between Parmigiano and Camembert. They are both so marvelous… and Camembert is a close cousin of my favorite Brie-type cheese, Fromage d’Affinois! But Parmigiano…
ARGH.
THINK ABOUT THE PASTA! YOU CAN’T HAVE PASTA WITHOUT PARMESAN!
Sure you can! Romano, Pecorino, Ricotta, Piave, Asiago… all make a happy pasta!