The cultures used to make cheeses such as Roquefort, Gorgonzola, Brie, and Camembert differ from spoilage mold that develops later. Do not judge every surface growth safe to eat based on color.
Storage. Follow the package instructions for temperature, wrapping, and use after opening. Keep cheese refrigerated in protective wrapping or a suitable container, preventing contamination of other foods. One 2–3-week or 1–2-week shelf life cannot be assigned to every type. Do not treat perforating wrapping or using a damp cloth as a universal safety rule.
Spoilage. Discard all of a soft cheese if unwanted mold different from its production culture or other spoilage is suspected; do not just scrape off a spot. A normal smell does not guarantee safety either.
Pregnancy. Do not eat soft blue cheeses such as Roquefort and Gorgonzola or soft mold-ripened cheeses such as Brie and Camembert, even if made from pasteurized milk, unless cooked until steaming hot throughout.
Serving and freezing. Take out only the amount to be served and avoid extended periods at room temperature. Freezing can change texture; check the manufacturer's guidance for suitability. Freezing or reheating does not rescue spoiled cheese.
Comments (2)
Streç filmle sıkı sardığım rokfor birkaç gün içinde amonyak gibi kokmaya başlamıştı, mumlu kâğıda geçince bu koku tamamen bitti.
Peyniri 4 °C rafta değil kapı gözünde unuttum, iki hafta sonra kenarları kurumaya başlamıştı, orta rafa taşıyınca sorun düzeldi.