Which is better brie or grier?!
Answers:
They are so different, it's like comparing apples to oranges. Brie is a soft-rind cheese that is smooth and spreads well for hors doevres or on crackers, baked in puff pastry, it even makes a great ham and cheese sandwich. Gruyere (I believe that the cheese to which you refer) is firm cheese that is best suited for melting (it has the best flavor when melted) in things like fondue, making stuffed chicken breasts, or even a gruyere, canadian bacon, onion pizza.
Both cheeses are great, but they really have different qualities.
I used to sell cheeses for a living.
Gruyere isa medium-soft to hard cheese mostly used to make gratins or potato dishes where you want the cheese to melt. Brie, is more of a soft, snacking cheese usually served with a sweet fruit like Cranberry and spread over crackers. Also, Brie is a good accompaniement when drinking wine.
Brie.
Gruyere is kind of dry and bitter. Brie is creamy and if you taost it on a toasted multigrain bread its' fantastic.
They both have their place. I use Gruyere as an ingredient. I use Brie as an ingredient too, but I also eat it on crackers or toast whereas I don't with Gruyere
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