Thread: Mouldy Cheese
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Kswck Kswck is offline
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Default Mouldy Cheese


"Sheldon" > wrote in message
ups.com...
On Apr 27, 5:58?am, "Kswck" > wrote:
> "Sheldon" > wrote in message
>
> oups.com...
> On Apr 26, 1:15?pm, Dave Smith > wrote:
>
>
>
>
>
> > wrote:

>
> > > Last time I had a nice dinner party, a guest brought some cheese as a
> > > "Gift". I already had a fruit and cheese plate nicely arraged, so I
> > > asked
> > > her to just put it in the fridge.

>
> > > Well last night I found the cheeze. It said Cammenbeart on the label,
> > > and
> > > it was FULL of mould!

>
> > > I guess I should throw it out. I tried to scrape off the mould, but it
> > > was all in the crevices.

>
> > You should save it for the next time you are invited to the house of the
> > person who brought it to you and re-gift. You can tell them how much you
> > enjoyed the one they gave you and thought you should return the favour.

>
> That mould is perfectly edible, in fact it's the best part...
> camenbert has a thick ivory colored rind, similar to brie.
>
> Camembert cheese [KAM-uhm-behr]
> Napoleon is said to have christened this cheese with the appellation
> "Camembert," naming it after the Norman village where a farmer's wife
> first served it to him. Now world famous, this cow's-milk cheese has a
> white, downy rind and a smooth, creamy interior. When perfectly ripe,
> the cheese should ooze thickly. When overripe, it becomes runny,
> bitter and rank. Choose Camembert that is plump and soft to the touch.
> Avoid those with hardened edges, which may forecast overripeness.
>
> ? Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
> LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
>
> Sheldon: Where do you find this online? I have the printed FLC, but I
> cannot
> find it online


Epicurious.com etal.

WTF is "FLC"?

Sheldon

Food Lovers Companion