In Defense of Mold

John and I went to a play the other night and had an awesome time. On the way back we stopped and bought some cheese and crackers, and decided to try Brie. In case you aren't cheese conesseiurs (like the Sorensens) it's a French cheese that's really soft on the inside and has a thin rind of white mold on the outside. And despite the way it sounds, we liked it. The cheese is so creamy, and the flavor is much more mild than Camembert.

It's funny really that in France you could literally eat a different kind of cheese every day of the year, and here we use cheddar, mozarella. . .monterey jack. . .colby. . .and maybe 5 others if you're adventuresome. Anyway, we want to try some others next time. Have any favorites?