Cheese with a short lifespan.

[John Silver]

I bought a pack of Sainsbury's Somerset Brie and was surprised to read
on the wrapping that it should be kept in the fridge and eaten within
three days. That was two weeks ago. I don't eat much of it just a bit on
a cheese cracker now and then.
We also bought some of Salisbury's own very soggy dried figs, apricots
and prunes that said keep refrigerated and eat within seven days.
The ones we normally buy from a health food shop have a six month use by
date when opened.
John

[Mike.. . . .]

Following a post by John Silver

>Sainsbury's Somerset Brie and was surprised to read
>on the wrapping that it should be kept in the fridge and eaten within
>three days.

IME supermarket soft cheese isn't ready to eat until long after the
sell by date.
--
Mike... . . . .

[Ophelia]

"Mike.. . . ." <junkfo...@gmail.com> wrote in message
news:povsm89iad2pbs6rb...@4ax.com...

> Following a post by John Silver
>
>>Sainsbury's Somerset Brie and was surprised to read
>>on the wrapping that it should be kept in the fridge and eaten within
>>three days.
>
> IME supermarket soft cheese isn't ready to eat until long after the
> sell by date.

Yes, why do they always want us to eat it before it is ripe. If I want
brie, I usually wait until is on the reduced counter and even then it can do
with keeping a bit.
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[Ophelia]

"Ophelia" <Oph...@elsinore.me ku> wrote in message
news:at7dqr...@mid.individual.net...

Thinking about it I seem to remember it was you who recommenced I do that
.... yes?

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[Ophelia]

"Martin" <m...@address.invalid> wrote in message
news:jq2tm8l7ua0ihmfmv...@4ax.com...

> Brie is a source of salmonella poisoning, if you want the trots let
> the bacteria multiply

Really? I've never had a problem.
--
--
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[Mike.. . . .]

Following a post by Martin

> if you want the trots let
>the bacteria multiply

places that understand cheese (like Harrods & Borough Market) sell it
much later in its ripeness when it runs out when you cut it.

[John Silver]

This one was on the reduced counter and it is very sticky.
John

[Malcolm Loades]

In message <3r6tm8hngpctaobe0...@4ax.com>, Mike.....
<junkfo...@gmail.com> writes

>Following a post by Martin
>
>> if you want the trots let
>>the bacteria multiply
>
>places that understand cheese (like Harrods & Borough Market) sell it
>much later in its ripeness when it runs out when you cut it.

i bought a reduced price unpasteurised Brie last week which was still
unripe. 72 hours at room temperature sorted it though!

Malcolm

[Ophelia]

"John Silver" <johns...@unknown.com> wrote in message
news:kkn7u9$lkh$1...@news.albasani.net...

Oh! Not sure I would fancy 'sticky'. Ooh you have put me right off the
reduced counter:(
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[Ophelia]

"Malcolm Loades" <dev...@loades.eu> wrote in message
news:dR3pcBBL...@news.posting...

Was yours sticky at all?


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[Jane Gillett]

In article <at7dqr...@mid.individual.net>,

Yes. That's usually the best place to look for cheese; and fruit. I find.
AFA cheese and such is concerned, I wonder if "use by" dates are aimed
primarily at the shop avoiding litigation over "gone off" food.
Jane
> --

--

Jane Gillett : j.gi...@higherstert.co.uk : Totnes, Devon.

[Mike.. . . .]

Following a post by "Ophelia" <Oph...@elsinore.me ku>

> Not sure I would fancy 'sticky'.

I don't understand "sticky"? Brie etc should start to slowly flow out
of the white case when cut. If its firm and dry its still inedible.

[Mike.. . . .]

Following a post by Jane Gillett

> I wonder if "use by" dates are aimed
>primarily at the shop avoiding litigation over "gone off" food.

In the case of Waitrose I feel its arrogance and ignorance on their
part and probably many of the customers too.

[Ophelia]

"Mike.. . . ." <junkfo...@gmail.com> wrote in message

news:8divm85o5r0ai2598...@4ax.com...

> Following a post by "Ophelia" <Oph...@elsinore.me ku>
>
>> Not sure I would fancy 'sticky'.
>
> I don't understand "sticky"? Brie etc should start to slowly flow out
> of the white case when cut. If its firm and dry its still inedible.

Yes! It must have been contaminated in some way.
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[Mike.. . . .]

Following a post by Mike.. . . .

>In the case of Waitrose I feel its arrogance and ignorance on their
>part and probably many of the customers too.

the John Lewis food hall at Bluewater has a cheese area.

It fails in two ways, it has an "expert" to assist you, who isn't an
expert and often is already busy fawning to some customer over a
piece of cheddar or something while you have to wait.

Little or none of the soft cheese is ripe.

If you go to Borough Market the soft cheese is ready to eat and the
customers understand that's how it should be. Gorgonzola is a
revelation when fully ripe.

I think the overall problem lies in lack of knowledge of the innate
British fear of food.

[Ophelia]

"Mike.. . . ." <junkfo...@gmail.com> wrote in message

news:7rivm8l4bmv7gm8jr...@4ax.com...

Ooohhh Borough Market! That is a place I would love to go ... and one day I
WILL!!! I have promised myself.
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[Mike.. . . .]

Following a post by "Ophelia" <Oph...@elsinore.me ku>

>> I think the overall problem lies in lack of knowledge of the innate
>> British fear of food.
>
>Ooohhh Borough Market! That is a place I would love to go

I hope it stays good. I don't have a lot of faith in the management,
neither do the traders. It could easily become a tourist attraction
selling posh fast food. Tony Booth (veg & truffles man) has been
thrown out.

[Ophelia]

"Mike.. . . ." <junkfo...@gmail.com> wrote in message

news:opkvm8luhuvj6fsde...@4ax.com...

:( Well if I am lucky enough to get near, I will check with you.
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[vi...@dinky.vm.bytemark.co.uk]

Malcolm Loades <dev...@loades.eu> wrote:
> i bought a reduced price unpasteurised Brie last week which was still
> unripe. 72 hours at room temperature sorted it though!

Can you tell when it's ripe cos it gets up and walks out to door
unaided? (well, maybe with the help of a sturdy cracker)

[vi...@dinky.vm.bytemark.co.uk]

Mike.. . . . <junkfo...@gmail.com> wrote:
>> Not sure I would fancy 'sticky'.
>
> I don't understand "sticky"? Brie etc should start to slowly flow out
> of the white case when cut. If its firm and dry its still inedible.

Speaking of 'white case', is it acceptable to cut the white stuff off
(and feed it to the chickens)? When you get sandwiches with brie, it
always has the crusty bit on, and I find it ... not unpleasant, but not
my favourite bit. It seems a bit like leaving the red wax on a slice
of edam!

[Ophelia]

<vi...@dinky.vm.bytemark.co.uk> wrote in message
news:atafp6...@mid.individual.net...

No, no ... not walk ... RUNS!

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[Ophelia]

<vi...@dinky.vm.bytemark.co.uk> wrote in message
news:atafta...@mid.individual.net...

Well if it's not ok, then I am not ok too:)

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[graham]

<vi...@dinky.vm.bytemark.co.uk> wrote in message
news:atafp6...@mid.individual.net...

~43 years ago, Brie or Camembert was being "demo'd" in some fancy Kensington
shop by a rep from the industry. She told me that at that runny stage, it
was waaaaay over-ripe.
So it's all abart wot yer fancy, innit!
Graham

[Ophelia]

"graham" <g.st...@shaw.ca> wrote in message
news:3bUbt.2523$903....@newsfe25.iad...

I suppose you could have take the 'waaaaaaaaaay overripe' stuff off her
hands for a small fee!
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[Ophelia]

"Martin" <m...@address.invalid> wrote in message

news:vi30n8pcnkgk6g9iu...@4ax.com...

> When My brother was a kid he used to make false noses out of the wax
> on Dutch cheese.

Fairy nuff! I mean, what else could you do with it? :)
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[Ophelia]

"Martin" <m...@address.invalid> wrote in message

news:7e40n8h998o2cq9i5...@4ax.com...
> On Thu, 18 Apr 2013 16:25:01 +0100, "Ophelia" <Oph...@elsinore.me ku>

> wrote:
>
>>
>>
>>"Martin" <m...@address.invalid> wrote in message
>>news:vi30n8pcnkgk6g9iu...@4ax.com...
>>> On Thu, 18 Apr 2013 16:05:43 +0100, "Ophelia" <Oph...@elsinore.me ku>
>>> wrote:
>>>
>>>>
>>>>
>>>><vi...@dinky.vm.bytemark.co.uk> wrote in message
>>>>news:atafta...@mid.individual.net...
>>>>> Mike.. . . . <junkfo...@gmail.com> wrote:
>>>>>>> Not sure I would fancy 'sticky'.
>>>>>>
>>>>>> I don't understand "sticky"? Brie etc should start to slowly flow out
>>>>>> of the white case when cut. If its firm and dry its still inedible.
>>>>>
>>>>> Speaking of 'white case', is it acceptable to cut the white stuff off
>>>>> (and feed it to the chickens)? When you get sandwiches with brie, it
>>>>> always has the crusty bit on, and I find it ... not unpleasant, but
>>>>> not
>>>>> my favourite bit. It seems a bit like leaving the red wax on a slice
>>>>> of edam!
>>>>
>>>>Well if it's not ok, then I am not ok too:)
>>>
>>> When My brother was a kid he used to make false noses out of the wax
>>> on Dutch cheese.
>>
>>Fairy nuff! I mean, what else could you do with it? :)
>

> Stick a wick in it and sell it as a candle? It's paraffin wax.

I suppose, but the 'nose' thing sounds like more fun!

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[graham]

"Martin" <m...@address.invalid> wrote in message

news:ta40n89muju7of9k2...@4ax.com...

> Did you fancy the rep? <nudge nudge wink wink>
> --
No! Decidedly no!
I won't go into details!
Graham

[Phil Cook]

The wrapper on some Camemberts has notes for how long to keep it for
certain stages of ripeness. "Si vous aimez votre..."
--
Phil Cook

[Jane Gillett]

In article <atahih...@mid.individual.net>,

Good idea.

CAn a "camembert-type" cheese get "ripe" in different ways (different
bugs)? Perhaps there are some ways (bugs) which are harmful to us.
Jane
> --

--

Jane Gillett : j.gi...@higherstert.co.uk : Totnes, Devon.

[Jane Gillett]

In article <hfd0n8tjbgl0gls5s...@4ax.com>,

Mike.. . . . <junkfo...@gmail.com> wrote:

> Following a post by Malcolm Loades

> > 72 hours at room temperature sorted it though!

> another thing about cheese most people get wrong is storing it too
> cold. Talking of which the FT wine page is saying white wine direct
> from fridge is too cold and red wine at 70F "room temperature" is too
> warm.

Went to a wine tasting at Sharpham last year; it's quite near us. Was
amazed at how cold they served their white wines; the one which had, it
seemed, won several prizes was quite without interest as far as I was
concerned. I managed to aquire an extra empty glass and left the wine in
question to warm up a bit while we moved on to other wines. It then showed
an interesting flavour and I could see some reason why it had been favoured
for prizes but not at the temperature at it was originally demonstrated. I
asked why the company was showing its wine to its disadvantage ie at a temp
which did not show it at its best but was told that it would have taken too
long to warm up after being taken out of the fridge.

I gather somebody forgot to get it out in time (seemed they thought that
was enough to "excuse" the action) but is this a way to run a
wine business? It would have been better to admit it at the tasting than to
let it appear that one of the wines the company was putting forward as
"best" was, in fact, tasteless.

Jane

PS I do drink Sharpham wines regularly - like them - but not at the
temperature they were being "shown"!

[Jane Gillett]

In article <7e30n8hkpui4hith4...@4ax.com>,
Martin <m...@address.invalid> wrote:

> The Dutch put the red wax on immature cheeses especially for the
> British market. Normal Dutch cheese doesn't have red wax on it.

Even the types sent to England? How interesting. Presumeable originally
shipping protection that took on a myth of its own.
Thanks
Jane

> Don't
> be ungrateful :-)

[Malcolm Loades]

In message <533e35797...@higherstert.co.uk>, Jane Gillett
<j.gi...@higherstert.co.uk> writes
>In article <at7dqr...@mid.individual.net>,
> Ophelia <Oph...@elsinore.me ku> wrote:
>> Yes, why do they always want us to eat it before it is ripe. If I want
>> brie, I usually wait until is on the reduced counter and even then it can do
>> with keeping a bit.
>
>Yes. That's usually the best place to look for cheese; and fruit. I find.
>AFA cheese and such is concerned, I wonder if "use by" dates are aimed
>primarily at the shop avoiding litigation over "gone off" food.

Reduced price soft cheese is nearer to ripeness and certainly the best
buy. Hard cheese, however, can be a bit of a problem and I don't bother
any more. The last reduced price hard cheese I bought was Keens
unpasteurised cheddar from Waitrose, although it's not a blue cheese,
and had no visible blue in it, there was a background taste of blue
cheese. Previous to that I'd already given up buying 'cheap'
unpasteurised cheddar from the Salisbury market cheese stall for the
same reason. However, their Epoisses at �1.50 for a whole one is
divine!

Malcolm

[Phil Cook]

On 19/04/2013 08:59, Jane Gillett wrote:
> In article <hfd0n8tjbgl0gls5s...@4ax.com>,
> Mike.. . . . <junkfo...@gmail.com> wrote:
>> Following a post by Malcolm Loades
>
>>> 72 hours at room temperature sorted it though!
>
>> another thing about cheese most people get wrong is storing it too
>> cold. Talking of which the FT wine page is saying white wine direct
>> from fridge is too cold and red wine at 70F "room temperature" is too
>> warm.
>

> Went to a wine tasting at Sharpham last year...
> amazed at how cold they served their white wines...

> asked why the company was showing its wine to its disadvantage ie at a temp
> which did not show it at its best but was told that it would have taken too
> long to warm up after being taken out of the fridge.
>
> I gather somebody forgot to get it out in time (seemed they thought that
> was enough to "excuse" the action) but is this a way to run a
> wine business?

If they are running a wine business they should have their fridge set
to the correct serving temperature. Wine doesn't need to be kept cold
to preserve it!
--
Phil Cook

[allegoricus]

On Wed, 17 Apr 2013 13:02:17 +0100, "Ophelia" <Oph...@elsinore.me ku>
wrote:

>
>

>"Martin" <m...@address.invalid> wrote in message

>news:jq2tm8l7ua0ihmfmv...@4ax.com...
>> On Wed, 17 Apr 2013 12:02:03 +0100, "Ophelia" <Oph...@elsinore.me ku>
>> wrote:
>>
>>>
>>>
>>>"Mike.. . . ." <junkfo...@gmail.com> wrote in message
>>>news:povsm89iad2pbs6rb...@4ax.com...
>>>> Following a post by John Silver
>>>>
>>>>>Sainsbury's Somerset Brie and was surprised to read
>>>>>on the wrapping that it should be kept in the fridge and eaten within
>>>>>three days.
>>>>
>>>> IME supermarket soft cheese isn't ready to eat until long after the
>>>> sell by date.

>>>
>>>Yes, why do they always want us to eat it before it is ripe. If I want
>>>brie, I usually wait until is on the reduced counter and even then it can
>>>do
>>>with keeping a bit.
>>

>> Brie is a source of salmonella poisoning, if you want the trots let
>> the bacteria multiply
>
>Really? I've never had a problem.
>--

Pregnant women are advised to avoid unpasteurized cheeses generally,
not just Brie. Whether such caution is proportionate to the risk, I
couldn't say.

--
Peter

[Ophelia]

"allegoricus" <alleg...@gmail.com> wrote in message
news:tc4po8trv4q66i24f...@4ax.com...

Well since I am not pregnant ... :)
--
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[allegoricus]

On Fri, 10 May 2013 08:39:47 +0100, "Ophelia"
<Oph...@elsinore.me.ku.invalid> wrote:

>
>
>"allegoricus" <alleg...@gmail.com> wrote in message
>news:tc4po8trv4q66i24f...@4ax.com...
>> On Wed, 17 Apr 2013 13:02:17 +0100, "Ophelia" <Oph...@elsinore.me ku>
>> wrote:

----------------8><

>>>> Brie is a source of salmonella poisoning, if you want the trots let
>>>> the bacteria multiply
>>>
>>>Really? I've never had a problem.
>>>--
>>
>> Pregnant women are advised to avoid unpasteurized cheeses generally,
>> not just Brie. Whether such caution is proportionate to the risk, I
>> couldn't say.
>
>Well since I am not pregnant ... :)

Me neither.

--
Peter

[Ophelia]

"allegoricus" <alleg...@gmail.com> wrote in message

news:65apo89hqml8lt6ml...@4ax.com...

Phew, we will be safe then;)
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[Ophelia]

"Martin" <m...@address.invalid> wrote in message

news:eubpo81306jks416a...@4ax.com...

> On Fri, 10 May 2013 08:39:47 +0100, "Ophelia"
> <Oph...@elsinore.me.ku.invalid> wrote:
>
>>
>>

> trot free too?

Indeed:)

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[Janet]

In article <tc4po8trv4q66i24f...@4ax.com>,
alleg...@gmail.com says...

>

> Pregnant women are advised to avoid unpasteurized cheeses generally,
> not just Brie. Whether such caution is proportionate to the risk, I
> couldn't say.

The risk to pregnant women and their baby (and people with impaired
immunity) is from listeria which is commonly found in soft
unpasteurised cheeses (and other foods). A friend of mine had a very
close call with listeriosis late in pregnancy; she and the baby nearly
died and both were lucky to survive undamaged.

http://food.gov.uk/policy-advice/microbiology/listeria/#.UYy9MUqIuM0

http://www.patient.co.uk/health/listeria

Janet