Brie Cheese and expiration dateIf I leave brie in my fridge for two weeks, will it still taste as good?What does bad Brie smell/taste like?How do you prepare Brie?What is the rind of Brie cheese made of?Cheese sent via mailLooking for an Italian cheese similar/identical to the French BrieCan anyone explain the meaning of 2x and 4x brie cheese?If I leave brie in my fridge for two weeks, will it still taste as good?What to do with cheese that has fermented after vacuum packing?Unopened unrefrigerated kraft shredded cheeseExpiration date for block cheese (mozzarella, Monterey Jack)How can I store Brie for a long period?
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Brie Cheese and expiration date
If I leave brie in my fridge for two weeks, will it still taste as good?What does bad Brie smell/taste like?How do you prepare Brie?What is the rind of Brie cheese made of?Cheese sent via mailLooking for an Italian cheese similar/identical to the French BrieCan anyone explain the meaning of 2x and 4x brie cheese?If I leave brie in my fridge for two weeks, will it still taste as good?What to do with cheese that has fermented after vacuum packing?Unopened unrefrigerated kraft shredded cheeseExpiration date for block cheese (mozzarella, Monterey Jack)How can I store Brie for a long period?
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I have a Brie Cheese that has not been opened. It shows an expiration date that is 6 weeks ago. Is it still safe to eat?
cheese
edited Feb 18 at 19:53
Jan Doggen
1,36221316
asked Mar 23 '14 at 3:06
user23938user23938
11112
add a comment |
I have a Brie Cheese that has not been opened. It shows an expiration date that is 6 weeks ago. Is it still safe to eat?
cheese
edited Feb 18 at 19:53
Jan Doggen
1,36221316
asked Mar 23 '14 at 3:06
user23938user23938
11112
add a comment |
I have a Brie Cheese that has not been opened. It shows an expiration date that is 6 weeks ago. Is it still safe to eat?
cheese
edited Feb 18 at 19:53
Jan Doggen
1,36221316
asked Mar 23 '14 at 3:06
user23938user23938
11112
I have a Brie Cheese that has not been opened. It shows an expiration date that is 6 weeks ago. Is it still safe to eat?
cheese
cheese
edited Feb 18 at 19:53
Jan Doggen
1,36221316
asked Mar 23 '14 at 3:06
user23938user23938
11112
edited Feb 18 at 19:53
Jan Doggen
1,36221316
asked Mar 23 '14 at 3:06
user23938user23938
11112
edited Feb 18 at 19:53
Jan Doggen
1,36221316
edited Feb 18 at 19:53
Jan Doggen
1,36221316
edited Feb 18 at 19:53
Jan Doggen
1,36221316
1,36221316
asked Mar 23 '14 at 3:06
user23938user23938
11112
asked Mar 23 '14 at 3:06
user23938user23938
11112
asked Mar 23 '14 at 3:06
user23938user23938
11112
11112
add a comment |
add a comment |
4 Answers
4
active
oldest
votes
Cheese is a durable food, and the date printed on it is more of a best-by date than an expiration date. While brie is rather soft (which is normally a problem because soft cheeses are more welcoming to bacteria), its colonisation by noble mold fills the ecological niche which would be otherwise claimed by pathogens. So, especially if you kept it in the fridge, eating it a few days or weeks after the date printed should not be a problem food safety wise.
As with most mold cheeses, you may find that it has overripened. Overripened mold cheese will have a gooey to liquid core and a somewhat funky smell. It is still safe to eat, but you must decide if the taste is still good enough for you.
answered Mar 23 '14 at 20:07
rumtscho♦rumtscho
83.7k28194360
2
The problem is that some/many cheese makers do not run entirely clean manufacturing systems. Even the best cheese maker have continual line contamination problems. That makes their cheese OK for about a month past best by date, after that you are taking a big chance
– TFD
Mar 23 '14 at 20:17
Given proper storage and handling, what do you think happens after the best by date that makes cheese risky?
– moscafj
Jan 15 at 15:49
1
@moscafj one would hope that all ecological niches are already taken by the benefficial cultures used for manufacturing, but given enough time, some other strain could "win" and multiply. I can't say if every home fridge's conditions are sufficiently close to the optimal for brie cultures to make them dominant forever. But really, what is more likely to happen is that after several weeks, it will turn into probably-not-pathogenic, but rather disgusting goo.
– rumtscho♦
Jan 15 at 16:23
Gooey/runny camembert/brie is totally a thing, and many people prefer it that way. Taste it before you decide it's disgusting :-)
– George M
Feb 20 at 1:14
As to not-clean manufacturing, if it's real brie it's French, and the manufacturing has been quite clean for at least a century. Better than in the US in fact. So don't take TFD's alarmist views seriously
– George M
Feb 20 at 1:16
add a comment |
I would say "yes!"I had a wheel of brie in the back of my fridge that I forgot about and it turned hard - and the rind had brown spots. I personally LOVE stinky cheese, and this did not disappoint! I nuked it for 30 seconds and I was bowled over by the ammonia cloud that hit me when I opened the door. Nonetheless, I let it sit for a minute and ate the solids ( this was a 70% fat cheese) I saved the fat to cook my eggs. As an alternative , you can grate it over a salad like parm ( I would cut the rind off though, it tends to be bitter with age)
answered 37 mins ago
Dagmar VonBernewitzDagmar VonBernewitz
1
New contributor
Dagmar VonBernewitz is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
add a comment |
Use by dates cause food (which is still edible) to be thrown away. I was brought up in the fifties. We always worked with one golden rule: 'if food looks alright and smells alright, it's fit and safe to eat. I still work off this rule today; and I have never had food poisoning.
answered Jan 15 at 15:26
Peter MaloneyPeter Maloney
9
3
Just because you have not personally had food poisoning doesn't mean your advice is safe. There are some kinds of food spoilage that isn't detectable by human senses.
– Erica
Jan 15 at 15:45
add a comment |
Yes you certainly can. Brie is a robust cheese which has no problem aging a few months. I personally ignore use by dates on all cheese products. The older the better and dont worry about a small bit of mold either, just cut it off with the rind. I find use by dates a constant source of endless amusement. What do they think people did before the common body of sense was lost in all but name.
answered Mar 23 '14 at 19:54
ghostrideronchocolatehighwayghostrideronchocolatehighway
1
6
"What did they do before the common body of sense was lost"? I grew up in a culture where it was not lost and if there were stringent food safety rules proposed by the government, nobody knew them, so I know the answer. What we did was endure a mild food poisoning 2-3 times a year, it was as common as having a cold. This being said, I agree that cheeses (aside from soft cheeses like ricotta) are generally edible long after the printed date, as they are designed to keep. But not when they are moldy; mold penetrates much deeper than visible, and some kinds are toxic.
– rumtscho♦
Mar 23 '14 at 20:02
add a comment |
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4 Answers
4
active
oldest
votes
4 Answers
4
active
oldest
votes
active
oldest
votes
active
oldest
votes
Cheese is a durable food, and the date printed on it is more of a best-by date than an expiration date. While brie is rather soft (which is normally a problem because soft cheeses are more welcoming to bacteria), its colonisation by noble mold fills the ecological niche which would be otherwise claimed by pathogens. So, especially if you kept it in the fridge, eating it a few days or weeks after the date printed should not be a problem food safety wise.
As with most mold cheeses, you may find that it has overripened. Overripened mold cheese will have a gooey to liquid core and a somewhat funky smell. It is still safe to eat, but you must decide if the taste is still good enough for you.
answered Mar 23 '14 at 20:07
rumtscho♦rumtscho
83.7k28194360
2
The problem is that some/many cheese makers do not run entirely clean manufacturing systems. Even the best cheese maker have continual line contamination problems. That makes their cheese OK for about a month past best by date, after that you are taking a big chance
– TFD
Mar 23 '14 at 20:17
Given proper storage and handling, what do you think happens after the best by date that makes cheese risky?
– moscafj
Jan 15 at 15:49
1
@moscafj one would hope that all ecological niches are already taken by the benefficial cultures used for manufacturing, but given enough time, some other strain could "win" and multiply. I can't say if every home fridge's conditions are sufficiently close to the optimal for brie cultures to make them dominant forever. But really, what is more likely to happen is that after several weeks, it will turn into probably-not-pathogenic, but rather disgusting goo.
– rumtscho♦
Jan 15 at 16:23
Gooey/runny camembert/brie is totally a thing, and many people prefer it that way. Taste it before you decide it's disgusting :-)
– George M
Feb 20 at 1:14
As to not-clean manufacturing, if it's real brie it's French, and the manufacturing has been quite clean for at least a century. Better than in the US in fact. So don't take TFD's alarmist views seriously
– George M
Feb 20 at 1:16
add a comment |
Cheese is a durable food, and the date printed on it is more of a best-by date than an expiration date. While brie is rather soft (which is normally a problem because soft cheeses are more welcoming to bacteria), its colonisation by noble mold fills the ecological niche which would be otherwise claimed by pathogens. So, especially if you kept it in the fridge, eating it a few days or weeks after the date printed should not be a problem food safety wise.
As with most mold cheeses, you may find that it has overripened. Overripened mold cheese will have a gooey to liquid core and a somewhat funky smell. It is still safe to eat, but you must decide if the taste is still good enough for you.
answered Mar 23 '14 at 20:07
rumtscho♦rumtscho
83.7k28194360
2
The problem is that some/many cheese makers do not run entirely clean manufacturing systems. Even the best cheese maker have continual line contamination problems. That makes their cheese OK for about a month past best by date, after that you are taking a big chance
– TFD
Mar 23 '14 at 20:17
Given proper storage and handling, what do you think happens after the best by date that makes cheese risky?
– moscafj
Jan 15 at 15:49
1
@moscafj one would hope that all ecological niches are already taken by the benefficial cultures used for manufacturing, but given enough time, some other strain could "win" and multiply. I can't say if every home fridge's conditions are sufficiently close to the optimal for brie cultures to make them dominant forever. But really, what is more likely to happen is that after several weeks, it will turn into probably-not-pathogenic, but rather disgusting goo.
– rumtscho♦
Jan 15 at 16:23
Gooey/runny camembert/brie is totally a thing, and many people prefer it that way. Taste it before you decide it's disgusting :-)
– George M
Feb 20 at 1:14
As to not-clean manufacturing, if it's real brie it's French, and the manufacturing has been quite clean for at least a century. Better than in the US in fact. So don't take TFD's alarmist views seriously
– George M
Feb 20 at 1:16
add a comment |
Cheese is a durable food, and the date printed on it is more of a best-by date than an expiration date. While brie is rather soft (which is normally a problem because soft cheeses are more welcoming to bacteria), its colonisation by noble mold fills the ecological niche which would be otherwise claimed by pathogens. So, especially if you kept it in the fridge, eating it a few days or weeks after the date printed should not be a problem food safety wise.
As with most mold cheeses, you may find that it has overripened. Overripened mold cheese will have a gooey to liquid core and a somewhat funky smell. It is still safe to eat, but you must decide if the taste is still good enough for you.
answered Mar 23 '14 at 20:07
rumtscho♦rumtscho
83.7k28194360
Cheese is a durable food, and the date printed on it is more of a best-by date than an expiration date. While brie is rather soft (which is normally a problem because soft cheeses are more welcoming to bacteria), its colonisation by noble mold fills the ecological niche which would be otherwise claimed by pathogens. So, especially if you kept it in the fridge, eating it a few days or weeks after the date printed should not be a problem food safety wise.
As with most mold cheeses, you may find that it has overripened. Overripened mold cheese will have a gooey to liquid core and a somewhat funky smell. It is still safe to eat, but you must decide if the taste is still good enough for you.
answered Mar 23 '14 at 20:07
rumtscho♦rumtscho
83.7k28194360
answered Mar 23 '14 at 20:07
rumtscho♦rumtscho
83.7k28194360
answered Mar 23 '14 at 20:07
rumtscho♦rumtscho
83.7k28194360
answered Mar 23 '14 at 20:07
rumtscho♦rumtscho
83.7k28194360
83.7k28194360
2
The problem is that some/many cheese makers do not run entirely clean manufacturing systems. Even the best cheese maker have continual line contamination problems. That makes their cheese OK for about a month past best by date, after that you are taking a big chance
– TFD
Mar 23 '14 at 20:17
Given proper storage and handling, what do you think happens after the best by date that makes cheese risky?
– moscafj
Jan 15 at 15:49
1
@moscafj one would hope that all ecological niches are already taken by the benefficial cultures used for manufacturing, but given enough time, some other strain could "win" and multiply. I can't say if every home fridge's conditions are sufficiently close to the optimal for brie cultures to make them dominant forever. But really, what is more likely to happen is that after several weeks, it will turn into probably-not-pathogenic, but rather disgusting goo.
– rumtscho♦
Jan 15 at 16:23
Gooey/runny camembert/brie is totally a thing, and many people prefer it that way. Taste it before you decide it's disgusting :-)
– George M
Feb 20 at 1:14
As to not-clean manufacturing, if it's real brie it's French, and the manufacturing has been quite clean for at least a century. Better than in the US in fact. So don't take TFD's alarmist views seriously
– George M
Feb 20 at 1:16
add a comment |
2
The problem is that some/many cheese makers do not run entirely clean manufacturing systems. Even the best cheese maker have continual line contamination problems. That makes their cheese OK for about a month past best by date, after that you are taking a big chance
– TFD
Mar 23 '14 at 20:17
Given proper storage and handling, what do you think happens after the best by date that makes cheese risky?
– moscafj
Jan 15 at 15:49
1
@moscafj one would hope that all ecological niches are already taken by the benefficial cultures used for manufacturing, but given enough time, some other strain could "win" and multiply. I can't say if every home fridge's conditions are sufficiently close to the optimal for brie cultures to make them dominant forever. But really, what is more likely to happen is that after several weeks, it will turn into probably-not-pathogenic, but rather disgusting goo.
– rumtscho♦
Jan 15 at 16:23
Gooey/runny camembert/brie is totally a thing, and many people prefer it that way. Taste it before you decide it's disgusting :-)
– George M
Feb 20 at 1:14
As to not-clean manufacturing, if it's real brie it's French, and the manufacturing has been quite clean for at least a century. Better than in the US in fact. So don't take TFD's alarmist views seriously
– George M
Feb 20 at 1:16
2
2
The problem is that some/many cheese makers do not run entirely clean manufacturing systems. Even the best cheese maker have continual line contamination problems. That makes their cheese OK for about a month past best by date, after that you are taking a big chance
– TFD
Mar 23 '14 at 20:17
The problem is that some/many cheese makers do not run entirely clean manufacturing systems. Even the best cheese maker have continual line contamination problems. That makes their cheese OK for about a month past best by date, after that you are taking a big chance
– TFD
Mar 23 '14 at 20:17
Given proper storage and handling, what do you think happens after the best by date that makes cheese risky?
– moscafj
Jan 15 at 15:49
Given proper storage and handling, what do you think happens after the best by date that makes cheese risky?
– moscafj
Jan 15 at 15:49
1
1
@moscafj one would hope that all ecological niches are already taken by the benefficial cultures used for manufacturing, but given enough time, some other strain could "win" and multiply. I can't say if every home fridge's conditions are sufficiently close to the optimal for brie cultures to make them dominant forever. But really, what is more likely to happen is that after several weeks, it will turn into probably-not-pathogenic, but rather disgusting goo.
– rumtscho♦
Jan 15 at 16:23
@moscafj one would hope that all ecological niches are already taken by the benefficial cultures used for manufacturing, but given enough time, some other strain could "win" and multiply. I can't say if every home fridge's conditions are sufficiently close to the optimal for brie cultures to make them dominant forever. But really, what is more likely to happen is that after several weeks, it will turn into probably-not-pathogenic, but rather disgusting goo.
– rumtscho♦
Jan 15 at 16:23
Gooey/runny camembert/brie is totally a thing, and many people prefer it that way. Taste it before you decide it's disgusting :-)
– George M
Feb 20 at 1:14
Gooey/runny camembert/brie is totally a thing, and many people prefer it that way. Taste it before you decide it's disgusting :-)
– George M
Feb 20 at 1:14
As to not-clean manufacturing, if it's real brie it's French, and the manufacturing has been quite clean for at least a century. Better than in the US in fact. So don't take TFD's alarmist views seriously
– George M
Feb 20 at 1:16
As to not-clean manufacturing, if it's real brie it's French, and the manufacturing has been quite clean for at least a century. Better than in the US in fact. So don't take TFD's alarmist views seriously
– George M
Feb 20 at 1:16
add a comment |
I would say "yes!"I had a wheel of brie in the back of my fridge that I forgot about and it turned hard - and the rind had brown spots. I personally LOVE stinky cheese, and this did not disappoint! I nuked it for 30 seconds and I was bowled over by the ammonia cloud that hit me when I opened the door. Nonetheless, I let it sit for a minute and ate the solids ( this was a 70% fat cheese) I saved the fat to cook my eggs. As an alternative , you can grate it over a salad like parm ( I would cut the rind off though, it tends to be bitter with age)
answered 37 mins ago
Dagmar VonBernewitzDagmar VonBernewitz
1
New contributor
Dagmar VonBernewitz is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
add a comment |
I would say "yes!"I had a wheel of brie in the back of my fridge that I forgot about and it turned hard - and the rind had brown spots. I personally LOVE stinky cheese, and this did not disappoint! I nuked it for 30 seconds and I was bowled over by the ammonia cloud that hit me when I opened the door. Nonetheless, I let it sit for a minute and ate the solids ( this was a 70% fat cheese) I saved the fat to cook my eggs. As an alternative , you can grate it over a salad like parm ( I would cut the rind off though, it tends to be bitter with age)
answered 37 mins ago
Dagmar VonBernewitzDagmar VonBernewitz
1
New contributor
Dagmar VonBernewitz is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
add a comment |
I would say "yes!"I had a wheel of brie in the back of my fridge that I forgot about and it turned hard - and the rind had brown spots. I personally LOVE stinky cheese, and this did not disappoint! I nuked it for 30 seconds and I was bowled over by the ammonia cloud that hit me when I opened the door. Nonetheless, I let it sit for a minute and ate the solids ( this was a 70% fat cheese) I saved the fat to cook my eggs. As an alternative , you can grate it over a salad like parm ( I would cut the rind off though, it tends to be bitter with age)
answered 37 mins ago
Dagmar VonBernewitzDagmar VonBernewitz
1
New contributor
Dagmar VonBernewitz is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
I would say "yes!"I had a wheel of brie in the back of my fridge that I forgot about and it turned hard - and the rind had brown spots. I personally LOVE stinky cheese, and this did not disappoint! I nuked it for 30 seconds and I was bowled over by the ammonia cloud that hit me when I opened the door. Nonetheless, I let it sit for a minute and ate the solids ( this was a 70% fat cheese) I saved the fat to cook my eggs. As an alternative , you can grate it over a salad like parm ( I would cut the rind off though, it tends to be bitter with age)
answered 37 mins ago
Dagmar VonBernewitzDagmar VonBernewitz
1
New contributor
Dagmar VonBernewitz is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
answered 37 mins ago
Dagmar VonBernewitzDagmar VonBernewitz
1
New contributor
Dagmar VonBernewitz is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
answered 37 mins ago
Dagmar VonBernewitzDagmar VonBernewitz
1
answered 37 mins ago
Dagmar VonBernewitzDagmar VonBernewitz
1
1
New contributor
Dagmar VonBernewitz is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
New contributor
Dagmar VonBernewitz is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
add a comment |
add a comment |
Use by dates cause food (which is still edible) to be thrown away. I was brought up in the fifties. We always worked with one golden rule: 'if food looks alright and smells alright, it's fit and safe to eat. I still work off this rule today; and I have never had food poisoning.
answered Jan 15 at 15:26
Peter MaloneyPeter Maloney
9
3
Just because you have not personally had food poisoning doesn't mean your advice is safe. There are some kinds of food spoilage that isn't detectable by human senses.
– Erica
Jan 15 at 15:45
add a comment |
Use by dates cause food (which is still edible) to be thrown away. I was brought up in the fifties. We always worked with one golden rule: 'if food looks alright and smells alright, it's fit and safe to eat. I still work off this rule today; and I have never had food poisoning.
answered Jan 15 at 15:26
Peter MaloneyPeter Maloney
9
3
Just because you have not personally had food poisoning doesn't mean your advice is safe. There are some kinds of food spoilage that isn't detectable by human senses.
– Erica
Jan 15 at 15:45
add a comment |
Use by dates cause food (which is still edible) to be thrown away. I was brought up in the fifties. We always worked with one golden rule: 'if food looks alright and smells alright, it's fit and safe to eat. I still work off this rule today; and I have never had food poisoning.
answered Jan 15 at 15:26
Peter MaloneyPeter Maloney
9
Use by dates cause food (which is still edible) to be thrown away. I was brought up in the fifties. We always worked with one golden rule: 'if food looks alright and smells alright, it's fit and safe to eat. I still work off this rule today; and I have never had food poisoning.
answered Jan 15 at 15:26
Peter MaloneyPeter Maloney
9
answered Jan 15 at 15:26
Peter MaloneyPeter Maloney
9
answered Jan 15 at 15:26
Peter MaloneyPeter Maloney
9
answered Jan 15 at 15:26
Peter MaloneyPeter Maloney
9
9
3
Just because you have not personally had food poisoning doesn't mean your advice is safe. There are some kinds of food spoilage that isn't detectable by human senses.
– Erica
Jan 15 at 15:45
add a comment |
3
Just because you have not personally had food poisoning doesn't mean your advice is safe. There are some kinds of food spoilage that isn't detectable by human senses.
– Erica
Jan 15 at 15:45
3
3
Just because you have not personally had food poisoning doesn't mean your advice is safe. There are some kinds of food spoilage that isn't detectable by human senses.
– Erica
Jan 15 at 15:45
Just because you have not personally had food poisoning doesn't mean your advice is safe. There are some kinds of food spoilage that isn't detectable by human senses.
– Erica
Jan 15 at 15:45
add a comment |
Yes you certainly can. Brie is a robust cheese which has no problem aging a few months. I personally ignore use by dates on all cheese products. The older the better and dont worry about a small bit of mold either, just cut it off with the rind. I find use by dates a constant source of endless amusement. What do they think people did before the common body of sense was lost in all but name.
answered Mar 23 '14 at 19:54
ghostrideronchocolatehighwayghostrideronchocolatehighway
1
6
"What did they do before the common body of sense was lost"? I grew up in a culture where it was not lost and if there were stringent food safety rules proposed by the government, nobody knew them, so I know the answer. What we did was endure a mild food poisoning 2-3 times a year, it was as common as having a cold. This being said, I agree that cheeses (aside from soft cheeses like ricotta) are generally edible long after the printed date, as they are designed to keep. But not when they are moldy; mold penetrates much deeper than visible, and some kinds are toxic.
– rumtscho♦
Mar 23 '14 at 20:02
add a comment |
Yes you certainly can. Brie is a robust cheese which has no problem aging a few months. I personally ignore use by dates on all cheese products. The older the better and dont worry about a small bit of mold either, just cut it off with the rind. I find use by dates a constant source of endless amusement. What do they think people did before the common body of sense was lost in all but name.
answered Mar 23 '14 at 19:54
ghostrideronchocolatehighwayghostrideronchocolatehighway
1
6
"What did they do before the common body of sense was lost"? I grew up in a culture where it was not lost and if there were stringent food safety rules proposed by the government, nobody knew them, so I know the answer. What we did was endure a mild food poisoning 2-3 times a year, it was as common as having a cold. This being said, I agree that cheeses (aside from soft cheeses like ricotta) are generally edible long after the printed date, as they are designed to keep. But not when they are moldy; mold penetrates much deeper than visible, and some kinds are toxic.
– rumtscho♦
Mar 23 '14 at 20:02
add a comment |
Yes you certainly can. Brie is a robust cheese which has no problem aging a few months. I personally ignore use by dates on all cheese products. The older the better and dont worry about a small bit of mold either, just cut it off with the rind. I find use by dates a constant source of endless amusement. What do they think people did before the common body of sense was lost in all but name.
answered Mar 23 '14 at 19:54
ghostrideronchocolatehighwayghostrideronchocolatehighway
1
Yes you certainly can. Brie is a robust cheese which has no problem aging a few months. I personally ignore use by dates on all cheese products. The older the better and dont worry about a small bit of mold either, just cut it off with the rind. I find use by dates a constant source of endless amusement. What do they think people did before the common body of sense was lost in all but name.
answered Mar 23 '14 at 19:54
ghostrideronchocolatehighwayghostrideronchocolatehighway
1
answered Mar 23 '14 at 19:54
ghostrideronchocolatehighwayghostrideronchocolatehighway
1
answered Mar 23 '14 at 19:54
ghostrideronchocolatehighwayghostrideronchocolatehighway
1
answered Mar 23 '14 at 19:54
ghostrideronchocolatehighwayghostrideronchocolatehighway
1
1
6
"What did they do before the common body of sense was lost"? I grew up in a culture where it was not lost and if there were stringent food safety rules proposed by the government, nobody knew them, so I know the answer. What we did was endure a mild food poisoning 2-3 times a year, it was as common as having a cold. This being said, I agree that cheeses (aside from soft cheeses like ricotta) are generally edible long after the printed date, as they are designed to keep. But not when they are moldy; mold penetrates much deeper than visible, and some kinds are toxic.
– rumtscho♦
Mar 23 '14 at 20:02
add a comment |
6
"What did they do before the common body of sense was lost"? I grew up in a culture where it was not lost and if there were stringent food safety rules proposed by the government, nobody knew them, so I know the answer. What we did was endure a mild food poisoning 2-3 times a year, it was as common as having a cold. This being said, I agree that cheeses (aside from soft cheeses like ricotta) are generally edible long after the printed date, as they are designed to keep. But not when they are moldy; mold penetrates much deeper than visible, and some kinds are toxic.
– rumtscho♦
Mar 23 '14 at 20:02
6
6
"What did they do before the common body of sense was lost"? I grew up in a culture where it was not lost and if there were stringent food safety rules proposed by the government, nobody knew them, so I know the answer. What we did was endure a mild food poisoning 2-3 times a year, it was as common as having a cold. This being said, I agree that cheeses (aside from soft cheeses like ricotta) are generally edible long after the printed date, as they are designed to keep. But not when they are moldy; mold penetrates much deeper than visible, and some kinds are toxic.
– rumtscho♦
Mar 23 '14 at 20:02
"What did they do before the common body of sense was lost"? I grew up in a culture where it was not lost and if there were stringent food safety rules proposed by the government, nobody knew them, so I know the answer. What we did was endure a mild food poisoning 2-3 times a year, it was as common as having a cold. This being said, I agree that cheeses (aside from soft cheeses like ricotta) are generally edible long after the printed date, as they are designed to keep. But not when they are moldy; mold penetrates much deeper than visible, and some kinds are toxic.
– rumtscho♦
Mar 23 '14 at 20:02
add a comment |
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