"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cooking Resources > Food and Kitchen Safety
Reply
 
Thread Tools Display Modes
 
Old 01-11-2007, 04:54 AM   #41
Executive Chef
 
boufa06's Avatar
 
Join Date: Oct 2006
Location: Volos, Greece
Posts: 3,467
Quote:
Originally Posted by Hopz
Cut it out... I am totally surprised that it took all the way to 4 pages for someone to get to the cheese cutting.
Well, sorry about keeping you in suspense until page 4, but I thought I should wait for the proper buildup first, shouldn't I?
__________________

__________________
The proof of the pudding is in the eating!
boufa06 is offline   Reply With Quote
Old 01-15-2007, 12:22 PM   #42
Sous Chef
 
cliveb's Avatar
 
Join Date: Jul 2006
Location: Caracas, Venezuela
Posts: 655
I use a veg peeler to remove the mould. Then I eat the cheese.
The dog usually gets the mouldy bits, and he's never complained yet...
__________________

__________________
cliveb is offline   Reply With Quote
Old 01-15-2007, 12:31 PM   #43
Executive Chef
 
YT2095's Avatar
 
Join Date: Aug 2006
Location: Just left of Europe and down a bit.
Posts: 3,875
Send a message via MSN to YT2095
Thumbs up

Quote:
Originally Posted by GB
Probably most assuming you know which molds you are dealing with.
agreed 100%+
as I said in my post, it`s like Mychology, unless you ARE an expert, it`s best not to risk it ever.
and not only that, there`s also a Good deal going on that you Can`t see

play Safe, not Sorry!
__________________
So long and Thanks for all the Fish ;)

YT2095 is offline   Reply With Quote
Old 01-15-2007, 12:48 PM   #44
Executive Chef
 
boufa06's Avatar
 
Join Date: Oct 2006
Location: Volos, Greece
Posts: 3,467
Quote:
Originally Posted by YT2095
and not only that, there`s also a Good deal going on that you Can`t seeplay Safe, not Sorry!
YT, how can you then eat any cheese at all? Couldn't there be something going on that you cannot see?
__________________
The proof of the pudding is in the eating!
boufa06 is offline   Reply With Quote
Old 01-15-2007, 01:00 PM   #45
Executive Chef
 
YT2095's Avatar
 
Join Date: Aug 2006
Location: Just left of Europe and down a bit.
Posts: 3,875
Send a message via MSN to YT2095
it is indeed a Trust game, but that applies across the board.
however with such a product, if there are visible signs evident, then it`s logical to assume there will be other invisible pathogens present also.
bacteria falls into 2 main groups, aerobic and anaerobic sorts.
anaerobics will be inside the top layer of cheese, but only to a certain depth (they had to get there from the surface).
Aerobic types will be surface only (they need air) and are often visible spores.

hope that helps a little :)
__________________
So long and Thanks for all the Fish ;)

YT2095 is offline   Reply With Quote
Old 01-15-2007, 01:10 PM   #46
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
I wonder if a good strong cheddar ever gets like a sourdough, or sponge, where the acidity ever becomes so strong that the mold cannot survive. I know that a well made 5 year aged cheddar is fairly dry (you can feel the salt crystals), a bit salty, and failry acidic (sour). All of those conditions inhibit the growth of micro-organizms.

Don't know if this is true, but it's a thought.

oh, I'm a cut and eat kind of guy too.

Seeeeeya; Goodweed of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 01-15-2007, 01:12 PM   #47
Executive Chef
 
boufa06's Avatar
 
Join Date: Oct 2006
Location: Volos, Greece
Posts: 3,467
Quote:
Originally Posted by YT2095
it is indeed a Trust game, but that applies across the board.
however with such a product, if there are visible signs evident, then it`s logical to assume there will be other invisible pathogens present also.
bacteria falls into 2 main groups, aerobic and anaerobic sorts.
anaerobics will be inside the top layer of cheese, but only to a certain depth (they had to get there from the surface).
Aerobic types will be surface only (they need air) and are often visible spores.

hope that helps a little :)
Well, ok, but is the 'Trust game' safe enough? After what you said in your next to last post, I would also like to 'play safe not sorry' without any reliance on the 'Trust game.' Should I perhaps think in the direction of taking a cheese mold insurance policy?

Your aerobic/anaerobic discourse is as helpful as it could be. It is very educational to know what type of cheese mold you are cutting out before eating the balance of the cheese.
__________________
The proof of the pudding is in the eating!
boufa06 is offline   Reply With Quote
Old 01-15-2007, 01:34 PM   #48
Assistant Cook
 
Join Date: Sep 2006
Posts: 4
I have seen lots people just cut out the contaminated section......if it is hard cheddar however, I wouldn't take the chance! I would toss it.
__________________
http://www.corporate-review.com
Real Great Idea is offline   Reply With Quote
Old 01-15-2007, 01:45 PM   #49
Executive Chef
 
YT2095's Avatar
 
Join Date: Aug 2006
Location: Just left of Europe and down a bit.
Posts: 3,875
Send a message via MSN to YT2095
Quote:
Originally Posted by boufa06
Well, ok, but is the 'Trust game' safe enough? After what you said in your next to last post, I would also like to 'play safe not sorry' without any reliance on the 'Trust game.' Should I perhaps think in the direction of taking a cheese mold insurance policy?
the first part is not for me to comment on, nor would I as it`s a judgement call we all make and take daily, but rem, this IS only about Moldy Cheese and not some political fora (I get bored too easily with politics anyway).

as for the last part *sigh* Yes of Course you should, in fact this month I happen to be doing a Special for just such a policy!
a signed Blank cheque and a few till recipts of the cheese types you purchase monthly, should get you `Set Up` just nicely
__________________

__________________
So long and Thanks for all the Fish ;)

YT2095 is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:06 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.