The Cheese thread.......

[thewap]

Well I need some advice. I bought a Reblechon cheese about a week or so ago. I just opened it for lunch and found this:
View attachment 705539

Best before date is 23 June.
This is one of my favourite cheese so I know this mold is not normal.

Is this cheese still edible? I thought to cut off the rind and melt the cheese with potato and vegetables to make my version of a tartiflette (the "real" one is a bit too heavy as it includes bacon and cream). Must I throw this out??

I would try cut up the Robleuchon in pieces/slices and try to cut out the mold. Taste some of it (not the mold) , you
will probably taste if no good or not.

 

[RootBeerMan]

Nope. Don't toss it. Just remove the mold and eat it a bit quicker than normal. Do not put the top (that wood disc?) back on. It contains mold spores and would just reinfect your cheese. A little mold won't hurt it.

 

[decafjava]

Thanks really loathe to waste it and eating it faster than normal will not be a problem.

 

[Ulenspiegel]

decafjava,
Maybe I am too late with my answer and you have already prepared a tartiflette ala decafjava.
I would not consume it.
Reblochon is one of the best cheese out there, but one should be always cautious with this type of cheese.
(There were problems with Reblochon back in 2012).

 

[Scepticalscribe]

I am rather partial to Reblochon cheese, so, reading this sorry tale actually hurts me.

 

[decafjava]

decafjava,
Maybe I am too late with my answer and you have already prepared a tartiflette ala decafjava.
I would not consume it.
Reblochon is one of the best cheese out there, but one should be always cautious with this type of cheese.
(There were problems with Reblochon back in 2012).

Ugh haven't touched it yet but you may be right. I really can't say if it was already mouldy when I bought it as I was a bit greedy and got it before finishing other cheeses. Better safe than sorry. *weeps*

 

[0388631]

I'll admit to taste testing a gram or two of soft rind cheese that looks like that. Usually if your tongue starts to sting or burn, the cheese has gone off. These cheeses should be properly creamy with an earthy flavor with a slight tang. They should not taste spicy like a radish. Brie will last longer past the date than Reblechon or something equally "wet" like Délice de Bourgogne which has a higher moisture content than triple creme brie. This will go off within days of unwrapping the cut portion or cutting the round wheel. I rarely buy it unless we have a fairly large crowd over. Neither of us can consume a pound of the stuff easily. It's far too rich to eat a lot of.

 

[Scepticalscribe]

I'll admit to taste testing a gram or two of soft rind cheese that looks like that. Usually if your tongue starts to sting or burn, the cheese has gone off. These cheeses should be properly creamy with an earthy flavor with a slight tang. They should not taste spicy like a radish. Brie will last longer past the date than Reblechon or something equally "wet" like Délice de Bourgogne which has a higher moisture content than triple creme brie. This will go off within days of unwrapping the cut portion or cutting the round wheel. I rarely buy it unless we have a fairly large crowd over. Neither of us can consume a pound of the stuff easily. It's far too rich to eat a lot of.

But, what a superb breakfast cheese.

 

[Scepticalscribe]

Have Camembert, aged mature Cashel Blue, Taleggio, and some aged mature Gouda to greet. Plus some Pont l'Eveque.

 

[Scepticalscribe]

Cheese for breakfast is one of the glories of the European way of life. Camembert, Taleggio, and aged Cashel Blue were consumed happily for breakfast with French bread, freshly prepared Kenyan coffee, kefir, and freshly squeezed orange and grapefruit juice.

 

[Scepticalscribe]

Actually, truth to tell, I could eat cheese for breakfast, lunch, and for my evening meal.

 

[JamesMike]

Actually, truth to tell, I could eat cheese for breakfast, lunch, and for my evening meal.

You and me both, love the cheese.

 

[Scepticalscribe]

You and me both, love the cheese.

What can I say? Amen to that.

And you also love Chateauneuf-du-Pape......clearly, a man of refinement and taste who appreciates the good things in life.

 

[Scepticalscribe]

Cheese - actually several cheeses - made an appearance at the breakfast table today. But, then, this is not an unusual occurrence.

 

[Scepticalscribe]

I am rather partial to those semi-soft aromatic cheeses, the ones that sometimes send those of us who are less enamoured of these splendid dairy products running for the hills.

Anyway, this thread brought to mind a perfectly delightful - actually, a seriously sublime - Czech cheese that I encountered in its home town of Olomouc where a Jesuit priest - I stayed with the order for a few days while conducting research in the region - introduced me to it over a few beers one sultry night. Aromatic. Flavoursome. Stinky. Sublime.

The cheese is called "Olomoucké tvarůžky". Recommended.

 

[SoggyCheese]

All these pages in and nobody has mentioned Cabrales, IMO Spain's finest blue cheese. Typically made from cow's milk, although sometimes with a mix of milk from goats, cows and sheep. It's extremely crumbly, and perfect with a Rioja Reserva or Gran Reserva.

 

[Scepticalscribe]

All these pages in and nobody has mentioned Cabrales, IMO Spain's finest blue cheese. Typically made from cow's milk, although sometimes with a mix of milk from goats, cows and sheep. It's extremely crumbly, and perfect with a Rioja Reserva or Gran Reserva.

Actually, I have had it - as my cheesemonger stocks it. It comes wrapped in leaves.

But, well spotted and thanks for drawing it to our attention.

 

[SoggyCheese]

Actually, I have had it - as my cheesemonger stocks it. It comes wrapped in leaves.

But, well spotted and thanks for drawing it to our attention.

Wrapped in leaves, that's the one. I really love it. Sadly nobody else in my social circle does, even though my OH loves other cheeses with a sharper taste. So we tend to only get it over Christmas and the like, when I'm able to just chill out and eat cheese all day.

 

[0388631]

But, what a superb breakfast cheese.

Indeed, it very much is one. It's very rich and buttery. When I first introduced it to others, they presumed it was a compound butter. The cheese's flavor doesn't impart until a few chew in. Otherwise, it tastes like a very rich cream that was just churned.

 

[Scepticalscribe]

Wrapped in leaves, that's the one. I really love it. Sadly nobody else in my social circle does, even though my OH loves other cheeses with a sharper taste. So we tend to only get it over Christmas and the like, when I'm able to just chill out and eat cheese all day.

Why not get it in smaller portions for yourself as an occasional (perhaps monthly, or quarterly) treat, rather than simply indulging yourself annually?

There are cheeses I buy relatively regularly - such as Epoisses - that nobody likes apart from myself; while I love my family, some sacrifices are too great an ask, even for them. Epoisses stays, it is a staple of mine, just not a weekly staple.

Indeed, it very much is one. It's very rich and buttery. When I first introduced it to others, they presumed it was a compound butter. The cheese's flavor doesn't impart until a few chew in. Otherwise, it tastes like a very rich cream that was just churned.

Ah, but, agreed: So, so good at breakfast.

 

[JamesMike]

Having a boursin cheese, garlic and fine herbs with afternoon tea.

 

[Scepticalscribe]

Having a boursin cheese, garlic and fine herbs with afternoon tea.

Boursin cheese with afternoon tea? How heavenly. Enjoy.

 

[0388631]

Salty or savory cheese goes so well with sweetened tea. Disgusting concept until you try it. It's rather heavenly. I had an old friend recommend honey with aged Parmesan slices back several years ago, and very ripe pear and peach with blue cheese. I was disgusted at the thought, more so because I dislike blue cheese unless it's paired with something, but after I tried it, it tasted very nice. It makes sense seeing as the Greeks do feta withe melon, and I think the Italians do prosciutto with cantaloupe.

Anyway, dessert after dinner tonight was fairly simple and something I thought on the fly. Plains soft goats milk cheese, mashed with some castor sugar and rhubarb preserve. Molded into a small cup and popped out, covered in toasted almond slices. Very delicious, actually, and certainly healthy. Or as healthy as I'll pretend it to be.

 

[Scepticalscribe]

Salty or savory cheese goes so well with sweetened tea. Disgusting concept until you try it. It's rather heavenly. I had an old friend recommend honey with aged Parmesan slices back several years ago, and very ripe pear and peach with blue cheese. I was disgusted at the thought, more so because I dislike blue cheese unless it's paired with something, but after I tried it, it tasted very nice. It makes sense seeing as the Greeks do feta withe melon, and I think the Italians do prosciutto with cantaloupe.

Anyway, dessert after dinner tonight was fairly simple and something I thought on the fly. Plains soft goats milk cheese, mashed with some castor sugar and rhubarb preserve. Molded into a small cup and popped out, covered in toasted almond slices. Very delicious, actually, and certainly healthy. Or as healthy as I'll pretend it to be.

Honey, quince paste (the wonderful membrillo), pear, peach, mango, preserves - say, apricot preserve - among others, all go very well with blue cheeses, goats' cheeses, or, salty sweet cheeses (such as an aged Gouda) extremely well.

When I was a teenager, a favourite post school (or, sometimes, pre-bed) snack was either coffee or tea, with digestive biscuits, butter and generous slices of cheddar cheese. It worked exceedingly well.

 

[0388631]

Apricot preserve over warmed up brie. Barely warmed up, of course. The day after Easter 2015; that became a sandwich.