Quote:
Originally Posted by Don Ro
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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You are on the right track. I go to the local "PC Market of Choice"* and buy the soft cheeses that are discounted due to being past a sell date. They are nice and gooey.
Cheese is like wine (but, apparently, not like olive oil): your #1 go to is France, followed by Italy (find some Tallegio). After that, the West coast of the US vies with Germany for the #3 spot. You can also pick up some good stuff from other countries...
You can also deviate from Champagne without fear of arrest. Work your way thru the white Burgundies, and try a German or Alsatian Riesling also. White Bordeaux, etc. for some of the really stinky cheeses.
* no joke, AND it is owned by a Republican(!)