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My introduction to cheese while growing up was limited to sliced American cheese, packaged cream cheese and that little jar of pimento cheese spread that everybody had. It wasn’t until I was much older that I was introduced to the world of “real” cheeses like Gouda, Edam, Swiss, mozzarella, Roquefort, Camembert and Brie.
Brie cheese is not usually associated with the soup pot, probably due to its appearance and the fact it might not be, to some, the proper use of such a celebrated cheese.
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