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To: JF Quinnelly who wrote (43832)12/22/1999 6:45:00 PM
From: Ilaine  Read Replies (1) | Respond to of 71178
 
I adore brie, thank you. I like cheese in general, as long as it's non-aerosol and not an industrial cheese-like product, but nothing is quite as sublime as a nice, ripe brie. I never eat the rind, I always just scoop out the runny inside. Good quality Roquefort and Parmagiano Reggiano (Export Grade) are nice, too. Edit: but Roquefort doesn't go well with wine, I find, and the marriage of brie and wine is heavenly.