Savor Classics: Brie

To brie, or not to brie, that is the question: Whether 'tis nobler in the caves to age to the firmness and funk of outrageous Roquefort, or to take weeks to form a rind of yeast poops, and, post-ripening, eat them. (Sorry I borked the meter. This is a classic about brie, y’all. /LV)

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