"Darkginger" wrote in message
Quoted message said:"Frogleg" wrote in message
Quoted message said:Quoted message said:Got a wedge of President brie yesterday that gave a
bit through the
(opaque) wrapper. Left it on the counter overnight and
opened it this morning. The cut sides are covered in the
white mold; the interior has pockets of well-established
mold; and the consistency is roughly the same as a well-
done steak. Yes, I know. Never again. Cheese options are
few and far between here, and I took a chance.
Q: is there any magic formula to get this over-age, under-
ripe lump to become edible, or am I going to have to
schlep back across town to return it?
I can't think of anything you could do to rescue your
Brie, I'm afraid to say. Usually I find the opposite
problem - cheese that's sold too young,
and
Quoted message said:has to be kept for at least a week before it goes gloopy.
Once it leaves
the
Quoted message said:gloopy stage and solidifies, not only does it look
'orrible, it tastes
like
Quoted message said:old socks. Sorry to be the bearer of sad tidings!
(on the other hand, if anyone knows different, I'd be
delighted to hear
it!)
Quoted message said:
Jo
First - Frogleg, I love cheese and have heard all the
arguments about its being fine even if it's covered in mold,
but if the mold is on the inside, I think your only recourse
is to do that schlep across town.
Second - to Jo -
Funny you should say. I bought some Brie which was way too
young. I stuck it in the refrigerator and totally forgot it
for some time. When I dug it out again, it tasted exactly
like Saga, which is Swedish (I believe) and quite a premium
cheese. "Old socks"? Pretty good description - but remember,
I love Roquefort, Limburger, Stilton and gorgonzola, so the
smellier the better. :-)
Dora
