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So I like camembert(don't hate!). Anyway, when i cut it, I destroy it, is there a way to cleanly cut it?

sharp, hot knife?

I do love cheese.

koshi wrote:sharp, hot knife?

thought about that, but then the cheese isn't cool.

I googled camembert because I wondered "how could it be so hard to cut?"

a.) that looks gross. you're brave for liking it
b.) i have no idea.

Spoon? It looks gooey...

i use scissors to cut things usually

Dunno, I buy it pre-sliced.

SanadaUjiosan wrote: a.) that looks gross. you're brave for liking it
b.) i have no idea.

Are you kidding!? I just Googled it too and it looks great! D: I eat Brie all the time, kinda looks the same just softer. Ima have to get me summa dat Camembert.

there is this tool they use in shops to chop of pieces of cheese.. it had a french name. Same sort they use to partition cakes.

http://www.yagma.de/media/images/popup/Y-STD-911017.jpg

Also whats wrong about baked Camembert?

Jazcash wrote:

SanadaUjiosan wrote: a.) that looks gross. you're brave for liking it
b.) i have no idea.

Are you kidding!? I just Googled it too and it looks great! D: I eat Brie all the time, kinda looks the same just softer. Ima have to get me summa dat Camembert.

I like camembert over brie, you get a whole wheel. Brie they usually take it out of a bigger wheel. so you get more rind.

smoth wrote:

Jazcash wrote:

SanadaUjiosan wrote: a.) that looks gross. you're brave for liking it
b.) i have no idea.

Are you kidding!? I just Googled it too and it looks great! D: I eat Brie all the time, kinda looks the same just softer. Ima have to get me summa dat Camembert.

I like camembert over brie, you get a whole wheel. Brie they usually take it out of a bigger wheel. so you get more rind.

http://en.wikipedia.org/wiki/Camembert# ... on_to_Brie

:D

yep, verifies what I said.

The rind is important texturally and for flavor. I'll be honest, I like to eat the rind off first some times. Which is also why I hate when I mangle the slice.

Donne-moi le fromage de la belle France qui s'appelle le Camembert

Sharp, unserated knife. Move along more than you move down when you cut. Ideally hold it on either side of the blade when you do.

Ew. :-/ That cheese looks nasty.

Call me plain, but my favorite is ham turkey and provalone on rye. Add some lettuce tomato , 2 rings of onion and a dash of spicy mustard and you have a tangy goodness of sammich orgasm in your mouth. Now I'm hungry.

If you kept it in the fridge you should be able to cut it with any knife tbh.

How can you not have heard of camembert(cammom-bear)? The only less exotic cheese is cheddar.

Forboding Angel wrote:Ew. :-/ That cheese looks nasty.

Try some, it's smooth and creamy. I know you'll love it.

IRL, you cut with a cheesewire.

Das Bruce wrote:How can you not have heard of camembert(cammom-bear)? The only less exotic cheese is cheddar.

:D that was my reaction to this thread too. Smoth, if you like this kind of cheese, try the soft mold covered goat cheese logs called chevre(though that just means goat in french)

Someone is in for a tour de france. Really those guys make excellent cheese. Only bad thing about it is, those tours end, and then you get home and suddenly all food you knew is spoiled.

Do however not fall for those guys that are hyped atm. Michellin is crap. Find your own favourites.