General fitness, health and nutrition · Public discussion

Mouldy Cheese

Email address hidden · 2007-04-26T17:02:22+00:00

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.

Started by Email address hidden · 26 April 2007 · Last activity 29 April 2007 · 14 posts · 236 views

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01 / Original postMouldy CheeseEmail address hidden · 26 Apr 2007 02 / This pagePosts 1–14Page 1 of 1 · chronological order 03 / Latest replyPost #14kilikini · 29 Apr 2007

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Original section: General fitness, health and nutrition
Published: 26 April 2007
Last activity: 29 April 2007
Original author: Email address hidden
Posts: 14
Discussion status: Public discussion
Total views: 236
Views / 30 days: 0

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Original post
Email address hidden
Archived post

26 April 2007, 17:02 UTC #1

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.

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Dave Smith
Archived post

26 April 2007, 17:15 UTC #2

Quoted message said:

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.

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Karen AKA Kajikit
Archived post

26 April 2007, 19:11 UTC #3

Quoted message said:

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.
White mould? It's supposed to be there. The only problem is if green
or black stuff had taken up residence. If you don't like the outside
of the camembert, you can kind of peel it off and just eat the gooey
stuff inside.

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Puester
Archived post

26 April 2007, 21:23 UTC #4

Dave Smith said:
Quoted message said:
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.
Except that Chef didn't tell us how long ago he had that dinner party.
It could have been a week or a year!
gloria p

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Gregory Morrow
Archived post

26 April 2007, 21:28 UTC #5

Quoted message said:
I tried to scrape off the mould, but it
was all in the crevices.
Heh, have you met "cybercat" yet...???
--
Best
Greg

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Sheldon
Archived post

26 April 2007, 21:47 UTC #6

Dave Smith said:
Quoted message said:
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.
Quoted message said:
Well last night I found the cheeze. It said Cammenbeart on the label, and
it was FULL of mould!
Quoted message said:
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.
ï¿½ Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

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sf
Archived post

27 April 2007, 05:41 UTC #7

Quoted message said:

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.
Try again. Camembert doesn't have crevices. It's a soft cheese, like
brie.
--
See return address to reply by email

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Kswck
Archived post

27 April 2007, 09:58 UTC #8

"Sheldon" <[email hidden]> wrote in message
news:[email hidden]...
Dave Smith said:
Quoted message said:
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.
Quoted message said:
Well last night I found the cheeze. It said Cammenbeart on the label,
and
it was FULL of mould!
Quoted message said:
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.

Report
Sheldon
Archived post

27 April 2007, 12:05 UTC #9

Kswck said:
"Sheldon" <[email hidden]> wrote in message
news:[email hidden]...
Dave Smith said:
[email hidden] wrote:
Quoted message said:
Quoted message said:
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.
Quoted message said:
Quoted message said:
Well last night I found the cheeze. It said Cammenbeart on the label,
and
it was FULL of mould!
Quoted message said:
Quoted message said:
I guess I should throw it out. I tried to scrape off the mould, but it
was all in the crevices.
Quoted message said:
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

Report
jmcquown
Archived post

27 April 2007, 17:19 UTC #10

Sheldon said:
Kswck said:
"Sheldon" <[email hidden]> wrote in message
news:[email hidden]...
On Apr 26, 1:15?pm, Dave Smith <[email hidden]> 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

Report
Kswck
Archived post

27 April 2007, 19:37 UTC #11

"Sheldon" <[email hidden]> wrote in message
news:[email hidden]...
Kswck said:
"Sheldon" <[email hidden]> wrote in message
news:[email hidden]...
Dave Smith said:
[email hidden] wrote:
Quoted message said:
Quoted message said:
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.
Quoted message said:
Quoted message said:
Well last night I found the cheeze. It said Cammenbeart on the label,
and
it was FULL of mould!
Quoted message said:
Quoted message said:
I guess I should throw it out. I tried to scrape off the mould, but it
was all in the crevices.
Quoted message said:
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

Report
Kswck
Archived post

27 April 2007, 19:48 UTC #12

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...
Quoted message said:
Sheldon said:
Kswck said:
"Sheldon" <[email hidden]> wrote in message
news:[email hidden]...
On Apr 26, 1:15?pm, Dave Smith <[email hidden]> 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

Report
Jerry Sauk
Archived post

28 April 2007, 07:28 UTC #13

"Sheldon" <[email hidden]> wrote in message
news:[email hidden]...
Dave Smith said:
Quoted message said:
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
Quoted message said:
Quoted message said:
her to just put it in the fridge.
Quoted message said:
Well last night I found the cheeze. It said Cammenbeart on the label,

and
Quoted message said:
Quoted message said:
it was FULL of mould!
Quoted message said:
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

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kilikini
Archived post

29 April 2007, 11:40 UTC #14

Jerry Sauk said:
"Sheldon" <[email hidden]> wrote in message
news:[email hidden]...
Dave Smith said:
Quoted message said:
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.
Quoted message said:
Well last night I found the cheeze. It said Cammenbeart on the
label, and it was FULL of mould!
Quoted message said:
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

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