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Thread: Mature cheese
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Old 15th Jul 2015, 23:53
  #34 (permalink)  
Join Date: Dec 2006
Location: Belo Horizonte, Brazil
Age: 75
Posts: 49
I rather like mature cheese. Now when I say mature, I mean the stuff that has mould on the outside which of course is best scraped off; it has a particular bite to it. Of course Stilton can be kept for ever. I once had a pot of it which was at least a year old (after opening) and was delicious!
Now, I always believed that there was no harm in eating cheese this way since so many cheeses have cultures actually induced. Apparently I'm wrong and was reading an article the other day saying that any mould should should be removed along with at least one inch of the underlying cheese. Not doing so was inviting a nasty outcome. Has anyone suffered from eating mouldy cheese (on the outside)?
JimR is offline