How To Eat Cheese

Being Asian, cheese is not a part of our staple. At least, not where I come from. But I have learnt to enjoy the different kinds of cheeses. It was always a fascination to me why the western people are so into it. I remember once many years ago, a friend of mine from London brought back to Malaysia a platter filled with different kinds of cheeses. After a few bites, I began to savor the subtle flavor on my palate. I especially liked Brie.
I say all this to say that recently I caved in to the temptation of buying a (brick? section?) of Brie. Brie is not cheap, I mean I can cook a whole meal with the kind of money I blew on this tiny triangle to cheese. And I came home and couldn't wait to eat it. To my HUGE disappointment, it was not soft in the middle like I remembered and there was hardly any taste. So I left it in my fridge to rot (haha!) But I was curious to find out if one was supposed to eat the white coating surrounding it. So I went online to check and came across a wealth of information. The most important being that Brie should be eaten close to the manufacturer's due date. That is when is has appropriately aged. Well, well, well, imagine my delight. And true enough, it gets better and better everytime I go and get a nibble. And yes, the white coating can be eaten. I am going to try Camembert next.