Naked Science Forum

Non Life Sciences => Chemistry => Topic started by: neilep on 13/08/2007 17:56:31

Title: How Do You Know When Blue Cheese Has Gorn Orf ?
Post by: neilep on 13/08/2007 17:56:31

Dearest Cheese Champions.

This is blue cheese :

(https://www.thenakedscientists.com/forum/proxy.php?request=http%3A%2F%2Fwww.davew.orcon.net.nz%2Figc%2FP-23-713.jpg&hash=f249c7fdf0f59e6233f0ea788cc4e14d)

Nice isn't it ? Notice how blue and veined it is.

hmmmmmm..I luff strong cheese !!

When entertaining the upper echelons of society I do not want to offer them some port accompanied with blue cheese that has gorn orf !!....I suppose I could ask one of the staff to try it and see if they survive but good staff is so hard to come by nowadays

so, how does one know when blue cheese is inedible ?

Title: How Do You Know When Blue Cheese Has Gorn Orf ?
Post by: DoctorBeaver on 13/08/2007 18:05:22

Blue cheese never lasts long enough with me to go off (https://www.thenakedscientists.com/forum/proxy.php?request=http%3A%2F%2Fbestsmileys.com%2Feating1%2F17.gif&hash=06270fc2dd0585bdcd10a084450e3aad)

Title: How Do You Know When Blue Cheese Has Gorn Orf ?
Post by: neilep on 13/08/2007 18:10:44

I love it too Mr Eth....how you manage to consume it between cuppas beats me though !!

Title: How Do You Know When Blue Cheese Has Gorn Orf ?
Post by: DoctorBeaver on 13/08/2007 18:14:07

It takes practice.

Title: How Do You Know When Blue Cheese Has Gorn Orf ?
Post by: Cut Chemist on 18/08/2007 02:00:28

I guess you could feed it to your neighbors cat...if the cat lives, its still good. 

Or you could cut off a small slice and eat the cheese underneath, seeing as bacteria only grows on the surface. 

I wonder if this is true, I've also heard that none of the bacteria that grows on cheese will kill you, so throw it away when the cheese tastes bad.  (But, in my opinion blue cheese never tastes good. So...) 

Title: How Do You Know When Blue Cheese Has Gorn Orf ?
Post by: DoctorBeaver on 18/08/2007 14:39:47

Quote from: Cut Chemist on 18/08/2007 02:00:28

I guess you could feed it to your neighbors cat...if the cat lives, its still good. 

Schrodinger's cheese!  [:D]

Title: How Do You Know When Blue Cheese Has Gorn Orf ?
Post by: Bored chemist on 18/08/2007 16:46:28

Blue cheese has already gone off, twice. Firstly it fermeneted to make cheese then it went mouldy and went blue.
As for seeing if it's fit to eat (and that's going to be a matter of opinion) why not look at the "best before" date on the wrapping?

Title: How Do You Know When Blue Cheese Has Gorn Orf ?
Post by: neilep on 18/08/2007 18:09:13

Quote from: Cut Chemist on 18/08/2007 02:00:28

I guess you could feed it to your neighbors cat...if the cat lives, its still good. 

Or you could cut off a small slice and eat the cheese underneath, seeing as bacteria only grows on the surface. 

I wonder if this is true, I've also heard that none of the bacteria that grows on cheese will kill you, so throw it away when the cheese tastes bad.  (But, in my opinion blue cheese never tastes good. So...) 

THANK YOU Cut Chemist.

Upon devouring the cheese I notice that the blue veins are also in the interior !...do they not introduce some of the mould inside ?.....

As a lover of cats I could not perform such en experiment upon my neighbours cat !.....on my neighbour...yes ! [;)]

Title: How Do You Know When Blue Cheese Has Gorn Orf ?
Post by: neilep on 18/08/2007 18:13:16

Quote from: Bored chemist on 18/08/2007 16:46:28

Blue cheese has already gone off, twice. Firstly it fermeneted to make cheese then it went mouldy and went blue.
As for seeing if it's fit to eat (and that's going to be a matter of opinion) why not look at the "best before" date on the wrapping?

THANK YOU Bored Chemist.

I'll have to ask the staff to retain the packaging  !..realisticaly, like the Beaver, it's never really around long enough to go off....so I was just wondering.

I realise that blue cheese has already gorn orf ! ...and I have assumed (perhaps naively) that a particular mould is introduced to produce the specific flavour .......and that there would be a difference between that particular mould and the one that would manifest should the cheese be left for a few weeks !