General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc.

Reply
 
LinkBack Thread Tools Search this Thread Display Modes
  #1 (permalink)   Report Post  
Old 26-04-2007, 06:02 PM posted to rec.food.cooking
external usenet poster
 
Join Date: Apr 2007
Posts: 1
Default Mouldy Cheese


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.

  #5 (permalink)   Report Post  
Old 26-04-2007, 10:28 PM posted to rec.food.cooking
external usenet poster
 
Join Date: Apr 2007
Posts: 110
Default Mouldy Cheese


wrote:

I tried to scrape off the mould, but it
was all in the crevices.



Heh, have you met "cybercat" yet...???

--
Best
Greg




  #6 (permalink)   Report Post  
Old 26-04-2007, 10:47 PM posted to rec.food.cooking
external usenet poster
 
Join Date: Jan 2006
Posts: 9,551
Default Mouldy Cheese

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.



  #8 (permalink)   Report Post  
Old 27-04-2007, 10:58 AM posted to rec.food.cooking
external usenet poster
 
Join Date: Jan 2006
Posts: 1,334
Default Mouldy Cheese


"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.


  #9 (permalink)   Report Post  
Old 27-04-2007, 01:05 PM posted to rec.food.cooking
external usenet poster
 
Join Date: Jan 2006
Posts: 9,551
Default Mouldy Cheese

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

  #10 (permalink)   Report Post  
Old 27-04-2007, 06:19 PM posted to rec.food.cooking
external usenet poster
 
Join Date: Jan 2006
Posts: 6,726
Default Mouldy Cheese

Sheldon wrote:
On Apr 27, 5:58?am, "Kswck" wrote:
"Sheldon" wrote in message

oups.com...
On Apr 26, 1:15?pm, Dave Smith wrote:

? 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 Lover's Companion

Jill




  #11 (permalink)   Report Post  
Old 27-04-2007, 08:37 PM posted to rec.food.cooking
external usenet poster
 
Join Date: Jan 2006
Posts: 1,334
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


  #12 (permalink)   Report Post  
Old 27-04-2007, 08:48 PM posted to rec.food.cooking
external usenet poster
 
Join Date: Jan 2006
Posts: 1,334
Default Mouldy Cheese


"jmcquown" wrote in message
...
Sheldon wrote:
On Apr 27, 5:58?am, "Kswck" wrote:
"Sheldon" wrote in message

oups.com...
On Apr 26, 1:15?pm, Dave Smith wrote:

? 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 Lover's Companion

Jill


yup


  #13 (permalink)   Report Post  
Old 28-04-2007, 08:28 AM posted to rec.food.cooking
external usenet poster
 
Join Date: May 2006
Posts: 358
Default Mouldy Cheese


"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




  #14 (permalink)   Report Post  
Old 29-04-2007, 12:40 PM posted to rec.food.cooking
external usenet poster
 
Join Date: Sep 2006
Posts: 4,965
Default Mouldy Cheese

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




Reply
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Drunken Cheese in a Bowl (Beer Cheese Soup) - DinkingAround.org DinkingAround Recipes 4 19-11-2014 12:33 PM
mouldy xmas pudding Wendy Baking 0 28-10-2005 01:29 AM
mouldy xmas pudding Paul Baking 0 27-10-2005 05:28 PM
mouldy/dirty bread board Raelene Cooking Equipment 10 24-08-2005 03:43 AM
mouldy cheese Q occupant General Cooking 11 11-05-2004 03:47 AM


All times are GMT +1. The time now is 01:42 AM.

Powered by vBulletin® Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.
Copyright 2004-2020 FoodBanter.com.
The comments are property of their posters.
 

About Us

"It's about Food and drink"

 

Copyright © 2017