So are we going to die? Bake it well - or give it to the foxes?
Been a very busy week- and the Mt d'Or cheese from nearby Franche-Comté- which I intended to bake with garlic and white wine - has been left at the back of the fridge. Now 7 days past sell-by date! Been in the fridge of course.
Eat it. Does it still smell ok?
You're talking sell-by date.
And you're talking cheese
I'd put my money on you'll survive.
Before those print-on dates people looked at the food ...... and survived.
Cheese by its very nature is already off. Unless its mouldy should be fine. I once left a waxed Margaret River cheddar cheese for two weeks under the seat of my car during a Perth summer. Opened it, smelt it, ate it..........mmmm ripe.
ah well, in the oven now - see how it goes ...
I normally really don't bother with sell by dates, but with a soft cheese like Mt d'Or - I did wonder. Proof will be in the ... fromage.
{{Waiting to see if Odile posts again}}
Cheese doesn't go off, with age it just develops into a different style of cheese, harder, stronger, smellier to the point where it doesn't taste very nice, but it will rarely be dangerous. I always read these dates as a "peak date" where the maker feels it will be at it's best, after that, it will develop into something different to what they intended.
Many cheeses makers only put the date of production on their cheese and inform the cheesemongers what the cheese will be like at certain ages - with a date when they believe it will be best. I've imported cheeses and found at the suggested best date it's just too mild, I've put it in the cellar for another 2 or 3 months and it's improved no end.
So, to answer your question, your Mont d'or will probably be much better for that extra 7 days, and would probably be even better a week or 2 older!
Thanks, it was delish, potatoes and broccoli - lots of garlic. Didn't have any white wine, so used cider - perfect. Now ...... see how it goes
Yeah, I was gonna mention that but not having seen the cheese I feared being sued if it goes wrong - after all, this is an English forum.
The trouble with Mont d'Or is that I can hardly muster the patience to wait for it to get to it's best. Because let's face it: A really, really good Mont d'Or comes to you - you don't even need to meet it half way.
still ok
a French friend who also lived in UK lost of suitcase on return back to UK after a visit to ther parents. It had several Mt d'Or in it- and yes, when it did turn up a month later, it did practically walked by itself
Ah, now there is an idea to dupe myself.
Sounded ready. The cheese is washed with salt water/brine to help develop that thick skin that protects it. Then it's wrapped in pine bark partly so the resin helps with preservation too. Or so they say, it never lasts long enough in my fridge... partly because it stinks.
If any fellow forum members are tired of fondue, think about a Vacherin-Mont d'Or "au four" as it's quick and fun.
so far so good- so should be ok then, thanks
Best before sell date is not equal to you will die after this date.
Tom
totally agree with most things- was not sure about a soft cheese like Mt d'Or ... all good.
Odile, I actually own a pottery dish made for heating Mont d'Or and Camembert. It is for serving them outside of their wooden rounds if you are trying to be a little bit fancy. Long story short, I peeled off the wooden round on my Mont d'Or.
It is just gross, honey. Like no one should ever eat it. Ever. But, that is what makes it so delicious. The long, gray, green strands of mold were something out of a science fiction novel or the original Alien movie with Sigourney Weaver.
One week in the boot of a hot car? That is nothing to a Mont d'Or. Those little stinky cheeses laugh would laugh at that.
LOL, I did buy one once, and took it back to the UK in my bag in the hold- double foil, double plastic wrap, in newspaper and taped- you should have seen the look of people around me when I opened the overhead hatch
We went to an friend last week-end who also served one in a pottery dish she has made - she is a potter who normally specialises in ... absinthe fountains, of course. Hey, I should try once - to add a bit of absinthe before baking, instead of white wine...
I can never get my head round went anyone would want to add garlic to cheese. I know that many fondue recipes suggest rubbing the pot with garlic first, but err, yukk. I want my cheese to taste of cheese, TYVM.
Belongs into the Fondue for me. Chunks of it actually. But I was surprised to hear Odile adds it to Mont d'Or as it's delicate and special flavour would be overcovered - in my taste.
But as RetiredInNH says .....