On a lighter note...I need some cheese assistance...

 My boss made me this sandwich pre-surgery that was delicious.  I didn't like brie right off the bat too, but this sandwich was so good.  She used a baguette (maybe find a whole grain one) sliced ham, sliced green apples, and sliced brie on top.  She put it in the toaster oven to get the bread a bit toasted and cheese melted.  It was so good. 

Bree goes well with some fruits Such as Pears and Figs.  Would also go well with Salty Meats.

Gorgonzolla is awesome on steak then throw it under the broiler.  Think of Gorngozolla ans Italian Blue Cheese and wherever you would use blue cheese use some of it.

I just got my first gorgonzola recently. I opened it, tasted it and said, "Hmmm, this is just like blue cheese!" Maybe a smidge milder. But Italian blue cheese is a good description. Damn, now I want steak! :)

We try new cheese every pay period as well. 

Brie is one of my favorites.  It is best room temp, IMO.  Let it set out a few hours before devouring it. I love eating it with Granny Smith Apples.  Pre-op I would eat it on a baguette with a little jalapeno jelly.  Yummy!!

Other great cheeses to try are Fontina, Tillamook Cheddar (think extra, extra sharp cheddar), Butterkase and Emmenthaler Swiss. 

Take equal parts Fontina and Butterkase, melt in a fondue pot.  Add grilled artichoke hearts and spinach.  It is absolutely amazing.  We usually dip steak and random veggies in there. 

Emmenthaler swiss is great in a homemade chicken cordon bleu.  I make it grilled instead of breaded to cut down on the carbs.  

All these food posts have me starving. 

 Ooh that fondue soundss SO good.

 Brie is my favorite cheese of all time. Like facethemusic said it is best if you let is sit out for awhile so it is real soft and at room temperature. As a real occasional treat post surgery I eat some on some whole wheat crackers. To me it is such a gourmet snack. 

But I can also see how it is not for everyone. There are also bries that aren't as strong and are a lot more mild. Did you get a stronger one? If you are brave you should ask one of the more knowlledgeable trader joe employees what a good mild brie is. 

This recipe looks really good. I might have to try it.
http://www.myrecipes.com/recipe/brie-and-caramelized-onion-stuffed-chicken-breasts-10000000234518/

Brie is one of my favorite cheeses, but I have to admit that I don't love it plain. In my pre-op days, I would top the Brie with Cranberry Orange Chutney that I would purchase at Wegmans, and then wrap the whole thing in puff pastry (the Pillsbury frozen variety) and bake in the oven until golden brown. Served up with a nice glass of Bordeaux it is simply amazing!

I onlky like brie one way and you pour this sauce and ANY vegetable and it suddenly taste better and my kids eat it. Even brussle sprouts are good this way.

Savoury Tosted Cheese

1/2 lb butter
1/2 lb cream cheese
1/8 lb Brie or other strongly flavored cheese
1/4 t white pepper

Melt the butter. Cut up the cheese and stir it into the butter over low heat. You will probably want to use a whisk to blend the two together and keep the sauce from separating (which it is very mu*****lined to do). When you have a uniform, creamy sauce you are done. You may serve it over asparagus or other vegetables, or over toast; if you want to brown the top, put it under the broiling unit in your stove for a minute or so. Experiment with some of the variations.

Take a round of Brie, place in the center of a pie round (Pillsbury makes them, two per package each rolled up and packaged individually, in a long narrow red box, can also use WalMart brand less $).

Bring the sides of the pie round up and close on top of the Brie (you can make this a attractive as you'd like, like a little gift package) just make sure that is closed up and bake 'til lightly browned (temps should be listed on pkg.)

For addtinal flavors you can slather a little SF raspberry jam on top of the rind B4 packaging it up OR even add some thinly sliced almonds on top of the jam.

Once lightly browned, serve hot with apple slices and grapes (sweet seedless red grapes are nice) and/or some gourmet crackers or french bread, the brie will melt nicely and can be "spread" on the apples, crackers/bread.

I often make this to take to parties, baked brie in center of the platter surrounded by green grapes, red seedless grapes, granny smith apple slices (fanned out) and cracker rounds and possibly a crisp red apple (delious, pink lady, etc.). looks and tastes beautiful it is usually one of the first things to go!

Bon Appetite!

d

 i love brie!  like some of the other people, i like to bake it with a spoonful of sf jelly wrapped in dough.  bake it for 20 mins.  then spreak it on veggies or crisps

here is another option:

http://www.eatingwell.com/recipes/mini_brie_apple_quiches.html option: