Jerry Sauk 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.
>
>
> What about if you have plain regular cheddar that you left if the
> fridge to long and it gets moldy.... is that cheese/mold still
> edible?
>
> Peace,
>
> Jerry

I'd eat it, but I'd trim off the mold first. Been there, done that. :~)

kili