If you were a bookie... Polls and bets on the 2004 elections

(I like brie.)

I've thought, it was illegal to sell brie in the USA?

Walter Hinteler wrote:

I've thought, it was illegal to sell brie in the USA?

Nope, that's just in Wisconsin. :wink:

St. André is a soft, ripened cheese in the tradition of Brie and Camembert. Produced in France, it is also available from American artisan producers. In a competition in 1995, the St. André produced by Hollow Road Farms in Stuyvesant, New York, placed first in its category. It is considered an American treasure by cheese connoisseurs, who describe it as being as lush, creamy, and rich as cream cheese.

Brie: soft-ripened cow's-milk cheese named for the district in northeastern France in which it is made.

The preliminary soft curd of Brie is molded in flat, pancakelike rounds 9-15 inches (23-38 cm) in diameter and 1-1.5 inches (2.5-3.8 cm) in thickness. After the curd becomes firm, the cheese is sprayed with spores of penicillium candidum, a mold that forms a thin, downy white crust. The cheese ripens within three to four weeks. The interior is an ivory-coloured paste that has a semisoft, chalky centre when young but becomes soft and creamy throughout when fully ripened. Highly perishable, it remains in this state only briefly; at advanced stages of ripeness ammoniated odours develop, and the cheese begins to dry out and harden.

Brie originated near Paris, where unpasteurized, farm-produced Brie de Meaux and Brie de Melun are the most highly esteemed versions.

It looks like this... should it?