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Cheese Tournament, Round 2 (1 Viewer)

What is the best cheese

  • Provolone

    Votes: 56 65.1%

  • Gouda

    Votes: 30 34.9%
  • Total voters
    86
Gouda (specificially smoked gouda) >>>>> Provolone

I don't understand how provolone can be winning. Unless it's getting a bump from the cheesesteak lovers.

 
seems like mozz and parm should have met later in the bracket

one of them lost in the first round of their conference tourney?

 
http://www.slate.com/blogs/entertaining/2013/09/12/_slate_s_rules_for_entertaining_never_bring_brie_cheese_to_a_party_it_s.html

Rule No. 9: Never Bring Brie, Ever AgainTo Brie, or not to Brie? If you ever find yourself selecting cheese for a party, that is the question. You might think it’s a good idea to brie. In the last few decades, the cheese has become the default choice for a “classy” occasion. As online grocer FreshDirect puts it, “It's what your guests expect (and want) you to serve.” How could you go wrong?

I am here to tell you that you can go wrong. In fact, you go wrong just about every time you choose Brie for a party. The reasons are simple: It’s bland, it’s boring, and—at least in the United States—it’s rarely even the real thing.

It wasn’t always this way. There was a time when Brie—at once buttery and earthy, literally oozing with flavor—was the cheese of royalty. Charlemagne was reputedly a devoted fan. At one of history’s poshest parties, the Congress of Vienna, the 19th-century French diplomat (and prominent foodie) Talleyrand reportedly called for a break from divvying up the nations in order to stage a cheese tournament. Lord Castlereagh of England spoke in favor of Stilton, Dutch minister Baron de Falck nominated Limberger, and Italy and Switzerland countered with Strachino and Gruyère. Talleyrand remained quiet until the end, when the Brie was brought in. After a vote, the conference declared another king, le roi des fromages (“the king of cheeses”).

But the intervening centuries have not been kind to Brie. As the legacy of the Congress of Vienna collapsed, Brie’s region of origin, Brie, was ravaged by the Franco-Prussian War; the area’s dairy industry has never been the same. Next, as Steven W. Jenkins laments in his Cheese Primer, the land fell to industrialists. Around the 1950s, Brie became largely a factory cheese—produced not by small farms but by factories in another region, Lorraine.

It gets worse. Brie’s popularity boomed in the United States in the ’70s and ’80s, even as the finest Bries were being shut off from these shores. In 1985, the FDA, fearing dangerous bacteria, began to require that all cheeses be pasteurized or at least aged for 60 days before they’re imported. Since the Brie of Talleyrand and Charlemagne was always an unpasteurized cheese that would spoil if aged for so long—and since good bacteria were considered necessary to make a proper Brie—the law effectively outlawed true Brie from the United States.

As a result, the “Brie” you’ll find in the U.S. today is generally Brie in name only. The oldest and most popular varieties, Brie de Meaux and Brie de Melun, are required by French law to be made with raw milk, and are thus prohibited from crossing our borders. (Don’t be fooled: If you’ve ever bought a cheese labeled “Brie de Meaux” in the U.S., it was almost certainly not the real thing: The U.S. importer Anco registered “Brie de Meaux” as a trademark in the ’70s, allowing them to slap the label onto cheeses that aren’t actually made with raw milk in the township of Meaux, but instead are made with pasteurized milk, and so have a different texture and flavor.) In the U.S., there are no rules governing what you can call a Brie, meaning that juggernauts like Lactalis (one of the largest dairy producers in the world and owner of the Président brand) can bestow the Brie label onto even the most flavorless cheeses.
Click to expand...
 
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Think this comes down to matchups.

I think it's unfair that cheddar gets such a cakewalk while the underrated Gouda has to square off with Provolone.

The committee has already made their obvious choice for the finals with these early matchups.

And does anyone think those two cream puffs in the West bracket even deserve to be here? We're gonna have a semifinal that contains one of either Gruyere (who has played no one all year) and Brie (who is consistently overrated because of some past glory when there were far fewer teams in the tourney). That whole bracket should be demolished.

 
As someone else pointed out earlier, Camembert >> Brie. And there are some damn fine domestic Camemberts (bakes>hi)

 
Gruyere with the buzzer beater win. This is what helps make the cheese tournament one of the most exciting events of the year.

 
I don't think Brie is the best cheese but I'm surprised by the hate. From Rud's link...bland? Really?

edit: Sorry, I'm not taking advice from a guy named Forrest Wickman.

 
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Brie is inferior to Camembert in the non-blue soft cheese arena

What happened to the blue cheeses? Don't tell me round 1 just had "blue" cheese as opposed to some varieties - Roquefort, Stilton, Danish, Gorgonzola, etc

 
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