@[email protected] I once had the misfortune of being present when a sealed blue cheese was discovered behind a fridge. When the discoverer opened it unaware that it had been sitting there being gently warmed for at least 6 months, an immediate unspoken consensus was achieved around the decision to remove the cheese from the premises, as well as as much of the contaminated air as possible. It was French, if the European status of the cheese is relevant.
@mhoye it gets less and less flavorful until it’s like wax. I’d call that bad.
@[email protected] I once had the misfortune of being present when a sealed blue cheese was discovered behind a fridge. When the discoverer opened it unaware that it had been sitting there being gently warmed for at least 6 months, an immediate unspoken consensus was achieved around the decision to remove the cheese from the premises, as well as as much of the contaminated air as possible. It was French, if the European status of the cheese is relevant.
@[email protected] This coming from someone whose stag party was based around port and Stilton, so I'm not exactly averse to blue cheese
@mhoye It never lasts long enough around here to go bad...lol. So so good...
@mhoye I figure at some point it crosses the threshold into being clinically depressed.
@mhoye The back of my cheese drawer would like to assure you that blue cheese does indeed go bad
@mhoye If your blue cheese reaches the Iron Age, you might want to consider pitching it.
@mhoye the final form of blue cheese is just lederhosen. Milk proteins transmuted into leather with the power of Europe
@mhoye I prefer Stilton to Danablu anyway (technically Denmark is now part of EU but not the currency union)
@mhoye I prefer Stilton to Danablu anyway (technically Denmark is now part of EU but not the currency union)
@mhoye oh, when the cheese starts moving by itself it usually is mature enough to takes its own decisions.
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