short_round Posted March 17, 2005 Share Posted March 17, 2005 okay ... so my refrigerator is not working so well these days. The question is, how do you know cheese that already is supposed to have mold on/in it has gone bad? Link to comment Share on other sites More sharing options...
sargenv Posted March 17, 2005 Share Posted March 17, 2005 What kind of cheese? I would suspect that if it has the fuzz variety of mold on it and not the veined type of mold or the mold layer like brie or taleggio, then I would call it bad. At what temp is it being kept? I've um, not really run into this before, even when I was cooking for a living.. and we had some pretty funky smelling cheeses at that restaurant. lol Vince Link to comment Share on other sites More sharing options...
diehli Posted March 17, 2005 Share Posted March 17, 2005 El queso es viejo y podrido. ?Donde esta el bano? Link to comment Share on other sites More sharing options...
dajarrel Posted March 17, 2005 Share Posted March 17, 2005 If it is a really good cheese, cut the green off and eat it anyway. Of course, be sure to stay near the 'bano' as 300lbGorilla suggested. ( I think that's what he was getting at ) From a confirmed disliker of cheese!!!!! dj Link to comment Share on other sites More sharing options...
tightloop Posted March 17, 2005 Share Posted March 17, 2005 As was said before...just cut off the mold and eat it.... Link to comment Share on other sites More sharing options...
carinab Posted March 17, 2005 Share Posted March 17, 2005 Milk and Cheese, dairy products gone bad! Milk: a carton of Hate Cheese: a wedge of Spite Don't piss them off! Link to comment Share on other sites More sharing options...
sleipnir Posted March 18, 2005 Share Posted March 18, 2005 Consider that we eat "dead" cheese in this country, a little mold shows some sign of life. Afterall cheese is simply spoiled milk. A little time to ripen is good for it. "How can anyone govern a nation that has 246 different kinds of cheese?" Charles de Gaulle Link to comment Share on other sites More sharing options...
sargenv Posted March 18, 2005 Share Posted March 18, 2005 I read in one of my gardening books (seed savers annual harvest edition 2004) that in Italy, records recorded 10 years ago, had 400 different traditional types of cheese and in the last 10 years, that # has dropped to only 200 different traditional types. I wonder how many cheeses Italy has lost since before there were records. 246 in France of the 40's or 50's? I'm thinking Italy has em beat. Vince Link to comment Share on other sites More sharing options...
George Posted March 18, 2005 Share Posted March 18, 2005 The only bad cheese is one that starts with the letter V and comes in a vacuum pack. The only problem with mold is it uses up perfectly good cheese ;-) -- Regards, Link to comment Share on other sites More sharing options...
SiG Lady Posted March 18, 2005 Share Posted March 18, 2005 AH... THE POWER OF CHEESE... Link to comment Share on other sites More sharing options...
kimel Posted March 18, 2005 Share Posted March 18, 2005 George: That "V" stuff ain't cheese. No way, no how. It is just yellow-orange death in a vacuum pack. My wife, bless her soul, thinks this stuff makes a "good toasted cheese sandwich". Uh...no. There is no such thing as "American" cheese. That is some processed (say it like a Canadian with a long "oh" sound = "proooo-cessed") cheese food. Link to comment Share on other sites More sharing options...
ErikW Posted March 18, 2005 Share Posted March 18, 2005 Velveeta makes good fish bait. Don't knock American cheese; it's good for cheeseburgers and grilled cheese sandwiches. Link to comment Share on other sites More sharing options...
chuckw Posted March 18, 2005 Share Posted March 18, 2005 Don't knock American cheese; it's good for cheeseburgers and grilled cheese sandwiches. Ahhh. Up here we call it "Fromage sur le toast". Link to comment Share on other sites More sharing options...
jessej Posted March 18, 2005 Share Posted March 18, 2005 I know you guys remember Handi-snacks. I used to use that red plastic thingy and scrape up every last bit of cheese. I could eat a whole case of those darn things. Link to comment Share on other sites More sharing options...
George Posted March 18, 2005 Share Posted March 18, 2005 Ordering a sandwich at a deli in Vancouver some years back. “You want cheese on that?“ “Uh, yeah, howsabout some of that American cheese?” (me pointing to it) “We don’t have any American cheese here!“ “Well, Howsabout some of that light orange stuff there then?” (me still pointing at the same light orange block of “American” cheese) I wonder what would have happened if I had wanted a Canadian bacon sandwich? -- Regards, Link to comment Share on other sites More sharing options...
diehli Posted March 18, 2005 Share Posted March 18, 2005 Velveeta's good for nachos and buffalo chips, but nothing else. It's not a grilled cheese sandwich unless it's got American cheese in it. Link to comment Share on other sites More sharing options...
EricW Posted March 18, 2005 Share Posted March 18, 2005 I stopped all intake of Velveeta once I found out that it is technically classified as a polymer. (No, I am not making this up.) Canadian bacon is known simply as "ham" in Canada. Link to comment Share on other sites More sharing options...
short_round Posted April 12, 2005 Author Share Posted April 12, 2005 Okay, I survived the moldy cheese without having to camp out at my toilet for a night, but the saga continues ... Last night about this time I had my second meal of the day that consisted of Tostitos Scoops and the Tostitos Medium Queso that comes in a jar. I didn't refrigerate after opening (not that it would have done much good since my refrigerator still sucks.) Anyway, what's left still smells okay (as good as a moderately viscous yellow #5 pseudo-cheese EricW classified polymeric dipping sauce can) but it's been out almost 24 hours. The question is ... if I microwave it for a couple of minutes will it still be okay? Has anyone survived this sort of thing? Just to be safe maybe I should chase it with tequila to kill anything that nuking it didn't catch. Hmmm ... Link to comment Share on other sites More sharing options...
George Posted April 12, 2005 Share Posted April 12, 2005 You can't hurt that type of dip unless you accidentally got some actual organic material in it while you were first using it. The tequila can't hurt, unless you use too much ;-) -- Regards, Link to comment Share on other sites More sharing options...
tightloop Posted April 12, 2005 Share Posted April 12, 2005 Just drink a lot when you eat the rest of it.....makes all the trips to the bathroom worthwhile.... Link to comment Share on other sites More sharing options...
short_round Posted April 12, 2005 Author Share Posted April 12, 2005 Okay ... I just let it go. I dumped the "cheese", recycled the container, and went for the strawberry pop tarts instead. (I was out of Tequila) Link to comment Share on other sites More sharing options...
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