Been getting into soft ripening (somewhat stinky) cheese and wine/champaign lately.
Bought a 250 gram Chaource Lincet at Costco along with a big wedge of Camembert from France.
I like to let these types of cheeses mature to the point where they get gooey and stinky.
The Chaource has a sell-by date of 1/13/2014,,,
and the Camembert of 1/22/2014.
How much longer can I let them go beyond these dates to get a nice pungent flavor?
A week, two weeks? without spoiling them...is my question.
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Years ago I wouldn't eat Camembert until two+ weeks after their sell-by date.
Sometimes the Camembert went bad and other times it was great.
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Also:
-1 wedge of Cambozola Triple Cream (Germany)...1/28/2014
-1 wedge of Champignon Triple Cream Mushroom (Germany)...1/17/2014
Same question for those ^ ^ ^ .
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