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Reply to: Cheese safety
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Previously on "Cheese safety"
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I'm pretty adventurous with food - raw steak, witchety grubs but yes, holding my hand above a sandwich to stop larvae jumping into my eyes...!
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Toolpusher - I don't know about that valencay cheese, but it looks very similar to a goat's cheese called cerney which is super-tasty. The dark stuff on the outside is probably charcoal; but the white wispy stuff is still mould!
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Originally posted by d000hg View PostThere's a very special cheese which is deemed ripe only when teeming with maggot.
Several food safety issues have been raised in relation to Casu marzu, including anecdotal reports of allergic reactions and the danger of consuming cheese that has advanced to a toxic state. In addition, there is some risk of enteric myaisis, or intestinal larval infection. Symptoms include nausea, vomiting, abdominal pain, and bloody diarrhea. Piophila casei larvae are very resistant to human stomach acid and can pass through the stomach alive, taking up residency for some period of time in the intestines and causing stomach lesions and other gastrointestinal problems. The larvae have powerful mouthhooks which can lacerate stomach linings or intestinal walls as the maggots attempt to bore through internal organs.
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Originally posted by d000hg View PostThere's a very special cheese which is deemed ripe only when teeming with maggot.
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There's a very special cheese which is deemed ripe only when teeming with maggot.
Because the larvae in the cheese can launch themselves for distances up to 15 centimetres (6 in) when disturbed,[1][8] diners hold their hands above the sandwich to prevent the maggots from leaping into their eyes
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Most cheese is mould - it's fine. Cut it off if you are a girl.
If it makes your tongue swell then drink more wine.
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Originally posted by thunderlizard View PostWhen blue-green bits grow on the outside of normal cheese, obviously that's bad.
Originally posted by thunderlizard View PostBut when blue-green bits grow on the outside of blue cheese (i.e. the same colour as the green-blue bits that are supposed to be there, but there's more of it round the edges), that's OK isn't it?
Cheese is only rotten, coagulated bacteria bodies that dined and died on milk. A bit of mould won't make much difference. Except to add body.
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Originally posted by Zippy View PostI'm not afraid of cheese, so would have eaten it.
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Go for it.
I had some iffy meat the other week. It was frozen but had been defrosted and refrozen at least once and stunk a bit when finally defrosted. Anyway I thought cooking would sort it out, especially if the outside surfaces were excised. Nope, still tasted pretty nasty throughout after cooking. It even still smelled, which if anything was worse than before it was cooked.
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