My experience with Brie cheese is that the bigger the wheel you buy, the better, but the only large wheels I've found for sale nearby are at Sam's Club. Often they taste a bit like sour cream, whereas good ripe Brie is sweeter and has more umami.
Last year my wife brought home a 2 lb wheel of Sam's Brie that was dated to be used by the end of January. I ate about half of it last autumn and finally abandoned it in the refrigerator. Today I decided to give it another try and, wonder-of-wonders, it was delicious!
So I'm wondering if anybody else has some ideas about the best sources of ripe Brie, or how you can safely age it at home. And yes, I still miss Liederkranz....
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