Brie: (n) a kind of soft, mild, creamy cheese with a firm white skin

I’m as guilty as the next person in finding practices, methods and terminologies that are considered to be preferred, and then promoting them to let folks know how cool I am.

I will drop a brand name at just the right moment to confirm that I am aware of fashion.

I will mention a particular book I read or movie I saw to explain the depth of my current affairs.

So recently when I was planning a party and I brought up the word “cheese,” what came to my mind was Swiss, mozzarella, provolone or cheddar. If there were budget constraints I would even consider Velveeta. I inadvertently mentioned everything (except Velveeta) and a friend lurched back in horror, explaining that these were not cheeses–merely marketable molds.

I was told that Brie was the only acceptable variety that could be served at a party for “know-about-its.” Anything else placed on a platter would appear to either have been an accident or an affrontation.

I was especially startled when I discovered the price of this cheese, and realized that someone had succeeded in marketing their particular sour milk product as “refined”–to the detriment of other Wisconsin standards.

I have to admit to you that I took a risk.

I bought a cheese that looked like Brie and put it on the plate, assuming that no one knew what the product was–just desired confirmation that it was “the good stuff.”

Comically, they ate the “cheese food” product all night long, content that they were among the elite, consuming Brie.

Thank you for enjoying Words from Dic(tionary) —  J.R. Practix