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Le Châtelain Brie

h
HillJ Sep 25, 2013 05:27 PM

I see this brie everywhere. Costco, ShopRite, online markets, the local cheesemonger's cave just to name a few spots. I wondered, I hesitated and I got caught up in goat cheese.

I read the write ups all over the Net:
...this award-winning brie is different, the cheesemonger assured him. Made in France, yet designed for U.S. market requirements of pasteurized milk and aging time, it's full-bodied and pungent, salty and a little sweet, funky like woodsy mushrooms, and absolutely luscious. This, with a good baguette and a few slices of fruit, makes the most wonderful dessert.

I expected a lot. And for $7.00 a wheel I wasn't gonna cry over blah cheese if it turned out to be a disappointment. But, it's excellent. Lived up to the description and wowed me spread on hot bread, honey and hazelnuts.

Don't miss it....it's EVERYWHERE.

http://www.youtube.com/watch?v=RJdLf2...

  1. k
    Klunco Sep 25, 2013 07:21 PM

    So funny, I just read this article about it today:

    http://www.thekitchn.com/shopping/dai...

    Like you I've always been skeptical, but I guess now I'll have to try it. Thanks for the write up.

    2 Replies
    1. re: Klunco
      h
      HillJ Sep 25, 2013 07:23 PM

      Yup, that's one of the write ups I was referring to. When I got to the 12th food blog suggesting it, I bought it.

      I bought four at Costco on my way home from VT. Now, I've got enough to entertain a few pals.

      I'll be curious to read what you think of it, Klunco.

      1. re: HillJ
        h
        HillJ Sep 25, 2013 07:46 PM

        http://www.culturecheesemag.com/autum...

        Who am I to argue with Gold Medal winner.

    2. h
      HillJ Sep 29, 2013 02:47 PM

      Dinner:

      Sliced 2 small onions into thin rounds and with a healthy dollop of butter browned until soft. Did the same to two cups of sliced baby portabella mushrooms.

      Placed a disk of pastry dough on the counter cut to allow enough folder over dough around the unwrapped Le Châtelain Brie I placed in the center of that dough. Topped the Brie with the cooled onions & mushrooms. Beat an egg yolk and a touch of cold water together; brushed the fold over pastry with the mix. Folded the pastry over the top and created a tuck pattern. A few knife slits for venting and baked in a 375 oven for 30 mins. Served with lamb meatballs and a mixed greens salad.

      1. h
        huidel Apr 16, 2014 01:58 AM

        I agree. I bought it when on sale at a high end gourmet produce/cheese/wine,etc. market. It was amazing. I had with baguette and fruit. I won't be happy with any other brie from now on. I see why it has won awards.

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