'Blue' cheese?
 

I bought a package of shredded Kraft Italian Five Cheeses a few months ago.
I finally opened it yesterday afternoon and used a cup on top of a lasgania
I was making. I noticed later when I removed it from the oven a blue spot
on the lasagna which I removed. The five cheeses are mozzorella, romano,
parmesan, asiago and provolone. Those I am familiar with are not normally
blue and those I'm not I Googled and there is no mention of blue color.

Do any of these have a blue variety or should I throw out the remainder of
the package? No 'use-by' or 'sell-by' date on the package.

The lasagna tasted fine.

TIA

Ken


--
"Experience is something you don't get until
just after you need it." Steven Wright

'Blue' cheese?
 

On Jun 7, 9:35*am, KenK > wrote:
> I bought a package of shredded Kraft Italian Five Cheeses a few months ago.
> I finally opened it yesterday afternoon and used a cup on top of a lasgania
> I was making. I noticed later when I removed it from the oven a blue spot
> on the lasagna which I removed. The five cheeses are mozzorella, romano,
> parmesan, asiago and provolone. Those I am familiar with are not normally
> blue and those I'm not I Googled and there is no mention of blue color.
>
> Do any of these have a blue variety or should I throw out the remainder of
> the package? No 'use-by' or 'sell-by' date on the package.
>
> The lasagna tasted fine.
>
> TIA
>
> Ken
>
> --
> "Experience is something you don't get until
> just after you need it." Steven Wright

A few months ago? I bet it was mold. I've always seen a "Best By" date
on all Kraft shredded type cheeses.

'Blue' cheese?
 

On 6/7/2012 12:54 PM, Chemo the Clown wrote:
> On Jun 7, 9:35 am, > wrote:
>> I bought a package of shredded Kraft Italian Five Cheeses a few months ago.
>> I finally opened it yesterday afternoon and used a cup on top of a lasgania
>> I was making. I noticed later when I removed it from the oven a blue spot
>> on the lasagna which I removed. The five cheeses are mozzorella, romano,
>> parmesan, asiago and provolone. Those I am familiar with are not normally
>> blue and those I'm not I Googled and there is no mention of blue color.
>>
>> Do any of these have a blue variety or should I throw out the remainder of
>> the package? No 'use-by' or 'sell-by' date on the package.
>>
>> The lasagna tasted fine.
>>
>> TIA
>>
>> Ken
>>
>> --
>> "Experience is something you don't get until
>> just after you need it." Steven Wright
>
> A few months ago? I bet it was mold. I've always seen a "Best By" date
> on all Kraft shredded type cheeses.

You are probably right in saying it was "mold" but the color and taste
of blue and green cheeses comes from strains of Penicillium molds,
probably Penicillium glaucum or Penicillium roqueforti

--
Jim Silverton (Potomac, MD)

Extraneous "not" in Reply To.

'Blue' cheese?
 

"KenK" > wrote in message
...
>I bought a package of shredded Kraft Italian Five Cheeses a few months ago.
> I finally opened it yesterday afternoon and used a cup on top of a
> lasgania
> I was making. I noticed later when I removed it from the oven a blue spot
> on the lasagna which I removed. The five cheeses are mozzorella, romano,
> parmesan, asiago and provolone. Those I am familiar with are not normally
> blue and those I'm not I Googled and there is no mention of blue color.
>
> Do any of these have a blue variety or should I throw out the remainder of
> the package? No 'use-by' or 'sell-by' date on the package.

It is definitely mold, none of those cheeses would have a
blue component. Nor should they. Toss it, immediately,
please. Here is a succinct Mayo Clinic summary of the
cheese mold question:
http://www.mayoclinic.com/health/foo...rition/AN01024

pavane

'Blue' cheese?
 

Chemo the Clown wrote:
> On Jun 7, 9:35 am, KenK > wrote:
>> I bought a package of shredded Kraft Italian Five Cheeses a few
>> months ago. I finally opened it yesterday afternoon and used a cup
>> on top of a lasgania I was making. I noticed later when I removed it
>> from the oven a blue spot on the lasagna which I removed. The five
>> cheeses are mozzorella, romano, parmesan, asiago and provolone.
>> Those I am familiar with are not normally blue and those I'm not I
>> Googled and there is no mention of blue color.
>>
>> Do any of these have a blue variety or should I throw out the
>> remainder of the package? No 'use-by' or 'sell-by' date on the
>> package.
>>
>> The lasagna tasted fine.
>>
>> TIA
>>
>> Ken
>>
>> --
>> "Experience is something you don't get until
>> just after you need it." Steven Wright
>
> A few months ago? I bet it was mold. I've always seen a "Best By" date
> on all Kraft shredded type cheeses.

I note, for all similarly afflicted, that my wife thinks nothing of
leaving the package of shredded cheese out on the counter for a few
hours after she uses it. I've become vigilant about looking for mold in
things here - those dates don't mean much to me - I go by color, feel
(slimy = not good), and smell because I have to.

-S-

'Blue' cheese?
 

"Steve Freides" wrote:
>
>I've become vigilant about looking for mold in things here - I go by color,
>feel (slimy = not good), and smell.

I'm guessing that sex for you is not a possibility. LOL

'Blue' cheese?
 

On Jun 7, 10:17*am, "pavane" > wrote:
> "KenK" > wrote in message
>
> ...
>
> >I bought a package of shredded Kraft Italian Five Cheeses a few months ago.
> > I finally opened it yesterday afternoon and used a cup on top of a
> > lasgania
> > I was making. I noticed later when I removed it from the oven a blue spot
> > on the lasagna which I removed. The five cheeses are mozzorella, romano,
> > parmesan, asiago and provolone. Those I am familiar with are not normally
> > blue and those I'm not I Googled and there is no mention of blue color.
>
> > Do any of these have a blue variety or should I throw out the remainder of
> > the package? No 'use-by' or 'sell-by' date on the package.
>
> It is definitely mold, none of those cheeses would have a
> blue component. *Nor should they. *Toss it, immediately,
> please. *Here is a succinct Mayo Clinic summary of the
> cheese mold question:http://www.mayoclinic.com/health/foo...rition/AN01024

Shows the downside of buying shredded cheese. If those cheeses had
been solid lumps, the rest of the cheese could have been used after
the moldy bits were cut away.

'Blue' cheese?
 

In article >,
"pavane" > wrote:

> "KenK" > wrote in message
> ...
> >I bought a package of shredded Kraft Italian Five Cheeses a few months ago.
> > I finally opened it yesterday afternoon and used a cup on top of a
> > lasgania
> > I was making. I noticed later when I removed it from the oven a blue spot
> > on the lasagna which I removed. The five cheeses are mozzorella, romano,
> > parmesan, asiago and provolone. Those I am familiar with are not normally
> > blue and those I'm not I Googled and there is no mention of blue color.
> >
> > Do any of these have a blue variety or should I throw out the remainder of
> > the package? No 'use-by' or 'sell-by' date on the package.
>
> It is definitely mold, none of those cheeses would have a
> blue component. Nor should they. Toss it, immediately,
> please. Here is a succinct Mayo Clinic summary of the
> cheese mold question:
> http://www.mayoclinic.com/health/foo...rition/AN01024

Yeah, that reads like an article that's intended to totally eliminate
the possibility of a lawsuit because of the advice given, rather to
provide actual useful information.

I don't buy grated cheeses of any sort, not because of the possibility
of spoilage, but because they have so much surface area that they lose
flavor and moisture really fast, so they don't taste as good. Plus
usually, only low-grade "versions" of any sort of cheese are going to be
available pre-grated.

Soft cheeses and yoghurt, I toss if they get "fuzzy", but with any of
the more solid cheeses, I just scrape off the blue part (nothing like
that silly "one inch" mentioned in the article) and use them. I love
almost all the blue-veined cheeses and nearly always have a chunk in the
refrigerator. That makes it easy for other cheeses in there to "catch"
the mold, and if I threw away every piece that happened to, I'd never be
able to keep any other sort of cheese around.

One of the best "accidents" that ever happened was when a very nice
raw-milk cheddar got infected (I had bought a two-pound wheel, so it was
in there for a good while). All the cracks between the curds were very
visible as blue-green lines. And the taste was wonderful.

Isaac

'Blue' cheese?
 

Sqwertz > wrote in
:

> On 7 Jun 2012 16:35:01 GMT, KenK wrote:
>
>> I bought a package of shredded Kraft Italian Five Cheeses a few
>> months ago. I finally opened it yesterday afternoon and used a cup on
>> top of a lasgania I was making. I noticed later when I removed it
>> from the oven a blue spot on the lasagna which I removed. The five
>> cheeses are mozzorella, romano, parmesan, asiago and provolone. Those
>> I am familiar with are not normally blue and those I'm not I Googled
>> and there is no mention of blue color.
>>
>> Do any of these have a blue variety or should I throw out the
>> remainder of the package? No 'use-by' or 'sell-by' date on the
>> package.
>>
>> The lasagna tasted fine.
>
> Did you cover the lasagna with foil, by chance?

No, the casserole lid while cooking, uncovered for five minutes for final
(questionable) cheese application.

> Your cheese is probably fine.

Too late. I dumped it. And the large remainder of lasagna. Decided I'd
sooner waste the food and money it cost rather than suffer with food
poisoning. I think now I goofed. Next time I'll freeze the cheese
remainder when it reaches use-by date. Or start buying only for planned
meals, though I'd rather have cheese and stuff on hand for suddenly
desired meals.

> -sw
>



--
"Experience is something you don't get until
just after you need it." Steven Wright

'Blue' cheese?
 

On 2012-06-08 04:50:11 +0000, isw said:

> I don't buy grated cheeses of any sort, not because of the possibility
> of spoilage, but because they have so much surface area that they lose
> flavor and moisture really fast, so they don't taste as good. Plus
> usually, only low-grade "versions" of any sort of cheese are going to be
> available pre-grated.

Just my sentiment. Once, because the wife and I had started making a
lot of pizzas for entertainment, I thought I would get some pre-grated
mozzarella. It tasted like nothing. It seems most of those are "milk
solids" rather than cheese. I don't know what the hell that means, but
it shouldn't be too difficult to simply call your product "cheese" if
that's what it is.

> Soft cheeses and yoghurt, I toss if they get "fuzzy", but with any of
> the more solid cheeses, I just scrape off the blue part (nothing like
> that silly "one inch" mentioned in the article) and use them.

Without or without a change in appearance, if the yoghurt tends to
"fizz" a little in my mouth I discard.

> I love almost all the blue-veined cheeses and nearly always have a
> chunk in the
> refrigerator. That makes it easy for other cheeses in there to "catch"
> the mold, and if I threw away every piece that happened to, I'd never be
> able to keep any other sort of cheese around.

Last weekend we spent in Los Angeles, saw the opera stayed at a
boutique hotel in Beverly Hills at ate at an Austrian restaurant, Bier
Biesl: http://www.bierbeisl-la.com/

Best brat I've eaten life--among the numerous extruded meats we had.

The next day, on Beverly Drive we finally managed to get to "The Cheese Store":

http://www.cheesestorebh.com/

We tasted about 20 cheeses, came home with another 5, and yammered
endlessly about cheese, France, guitar, Thomas Keller's Bouchon (across
the street), and other stuff. We must have blabbered for the better
part of an hour.

And had a number of spectacular cheeses.

> One of the best "accidents" that ever happened was when a very nice
> raw-milk cheddar got infected (I had bought a two-pound wheel, so it was
> in there for a good while). All the cracks between the curds were very
> visible as blue-green lines. And the taste was wonderful.

When cheese takes on a new color it does give me the creeps. I've been
eating a lot of very ripe cheeses of late and find that in pretty short
order (a week or so), I started getting this ammonia scent/flavor that
could tear hunks out of your scalp. Not difficult to know when your
cheese is "finished".

'Blue' cheese?
 

On Jun 8, 11:45*am, gtr > wrote:

>
> Just my sentiment. Once, because the wife and I had started making a
> lot of pizzas for entertainment, I thought I would get some pre-grated
> mozzarella. *It tasted like nothing. It seems most of those are "milk
> solids" rather than cheese. *I don't know what the hell that means, but
> it shouldn't be too difficult to simply call your product "cheese" if
> that's what it is.

This may sound odd, but I like my pizza cheese to "string" when I
serve it. But even if I shred my own cheese, it won't string. The
cheese top will string, however, if I slice the cheese and overlap the
slices. Sometimes I use the wide slot on the box grater to get the
slices.


> Last weekend we spent in Los Angeles, saw the opera stayed at a
> boutique hotel in Beverly Hills at ate at an Austrian restaurant, Bier
> Biesl:http://www.bierbeisl-la.com/
>
> Best brat I've eaten life--among the numerous extruded meats we had.

Thanks for the tip -- we're going to SoCal some time this summer.

I've been hoping Schwarzenegger would start up his restaurant again,
but doesn't look like it.

> When cheese takes on a new color it does give me the creeps. *I've been
> eating a lot of very ripe cheeses of late and find that in pretty short
> order (a week or so), I started getting this ammonia scent/flavor that
> could tear hunks out of your scalp. *Not difficult to know when your
> cheese is "finished".

I get ammonia from Brie-type cheeses, but if I separate the gooey part
from the crust it's OK.

'Blue' cheese?
 

On Fri, 8 Jun 2012 13:19:35 -0700 (PDT), spamtrap1888
> wrote:

> On Jun 8, 11:45*am, gtr > wrote:
>
> >
> > Just my sentiment. Once, because the wife and I had started making a
> > lot of pizzas for entertainment, I thought I would get some pre-grated
> > mozzarella. *It tasted like nothing. It seems most of those are "milk
> > solids" rather than cheese. *I don't know what the hell that means, but
> > it shouldn't be too difficult to simply call your product "cheese" if
> > that's what it is.
>
> This may sound odd, but I like my pizza cheese to "string" when I
> serve it. But even if I shred my own cheese, it won't string. The
> cheese top will string, however, if I slice the cheese and overlap the
> slices. Sometimes I use the wide slot on the box grater to get the
> slices.

You're not going to get any strings with fresh mozzarella, that's for
sure. It just sits there and looks back at you. I used it once to
see what all the hooha was about and went back to doing what I was
doing before.

--
Food is an important part of a balanced diet.

'Blue' cheese?
 

On 2012-06-09 14:34:04 +0000, sf said:

> On Fri, 8 Jun 2012 13:19:35 -0700 (PDT), spamtrap1888
> > wrote:
>
>> On Jun 8, 11:45*am, gtr > wrote:
>>
>>>
>>> Just my sentiment. Once, because the wife and I had started making a
>>> lot of pizzas for entertainment, I thought I would get some pre-grated
>>> mozzarella. *It tasted like nothing. It seems most of those are "milk
>>> solids" rather than cheese. *I don't know what the hell that means, but
>>> it shouldn't be too difficult to simply call your product "cheese" if
>>> that's what it is.
>>
>> This may sound odd, but I like my pizza cheese to "string" when I
>> serve it. But even if I shred my own cheese, it won't string. The
>> cheese top will string, however, if I slice the cheese and overlap the
>> slices. Sometimes I use the wide slot on the box grater to get the
>> slices.
>
> You're not going to get any strings with fresh mozzarella, that's for
> sure. It just sits there and looks back at you. I used it once to
> see what all the hooha was about and went back to doing what I was
> doing before.

I'll bite. What were you doing before?

'Blue' cheese?
 

On Jun 9, 1:32*pm, gtr > wrote:
> On 2012-06-09 14:34:04 +0000, sf said:
>
>
>
>
>
>
>
>
>
> > On Fri, 8 Jun 2012 13:19:35 -0700 (PDT), spamtrap1888
> > > wrote:
>
> >> On Jun 8, 11:45*am, gtr > wrote:
>
> >>> Just my sentiment. Once, because the wife and I had started making a
> >>> lot of pizzas for entertainment, I thought I would get some pre-grated
> >>> mozzarella. *It tasted like nothing. It seems most of those are "milk
> >>> solids" rather than cheese. *I don't know what the hell that means, but
> >>> it shouldn't be too difficult to simply call your product "cheese" if
> >>> that's what it is.
>
> >> This may sound odd, but I like my pizza cheese to "string" when I
> >> serve it. But even if I shred my own cheese, it won't string. The
> >> cheese top will string, however, if I slice the cheese and overlap the
> >> slices. Sometimes I use the wide slot on the box grater to get the
> >> slices.
>
> > You're not going to get any strings with fresh mozzarella, that's for
> > sure. *It just sits there and looks back at you. *I used it once to
> > see what all the hooha was about and went back to doing what I was
> > doing before.
>
> I'll bite. *What were you doing before?

You may not really want to know....

'Blue' cheese?
 

On Sat, 9 Jun 2012 13:32:12 -0700, gtr > wrote:

> On 2012-06-09 14:34:04 +0000, sf said:
>
> > On Fri, 8 Jun 2012 13:19:35 -0700 (PDT), spamtrap1888
> > > wrote:
> >
> >> On Jun 8, 11:45*am, gtr > wrote:
> >>
> >>>
> >>> Just my sentiment. Once, because the wife and I had started making a
> >>> lot of pizzas for entertainment, I thought I would get some pre-grated
> >>> mozzarella. *It tasted like nothing. It seems most of those are "milk
> >>> solids" rather than cheese. *I don't know what the hell that means, but
> >>> it shouldn't be too difficult to simply call your product "cheese" if
> >>> that's what it is.
> >>
> >> This may sound odd, but I like my pizza cheese to "string" when I
> >> serve it. But even if I shred my own cheese, it won't string. The
> >> cheese top will string, however, if I slice the cheese and overlap the
> >> slices. Sometimes I use the wide slot on the box grater to get the
> >> slices.
> >
> > You're not going to get any strings with fresh mozzarella, that's for
> > sure. It just sits there and looks back at you. I used it once to
> > see what all the hooha was about and went back to doing what I was
> > doing before.
>
> I'll bite. What were you doing before?

Pizza and lasagna are my way to clean out the ends and pieces from my
cheese drawer. I use just about any semi-soft to firm/hard cheeses
that I have on hand and I supplement them with low-moisture mozzarella
if I need more volume, but I don't use soft or blue veined cheese.

--
Food is an important part of a balanced diet.

'Blue' cheese?
 

On Sat, 9 Jun 2012 13:43:21 -0700 (PDT), Chemo the Clown
> wrote:

> You may not really want to know....

True.

--
Food is an important part of a balanced diet.

'Blue' cheese?
 

Sqwertz wrote:
> isw wrote:
>
>> One of the best "accidents" that ever happened was when a very nice
>> raw-milk cheddar got infected (I had bought a two-pound wheel, so it was
>> in there for a good while). All the cracks between the curds were very
>> visible as blue-green lines. And the taste was wonderful.

I've ended up with roguefort and cheddar wrapped together and gotten a
similar result. My roommate who ate roguefort liked it.

> I've accidentally inoculated regular Philadelphia cream cheese with
> gorgonzola mold and it took pretty well. I'm thinking of trying it
> with limburger I got last night.

Do you intend to inject gorgonzola mold into limburger? Mixing moldy
and smelly would make for a very small minority who would like the
result.

Or do you intend to inject limburger bacteria into cream cheese? Anyone
who likes smelly cheese is likely to enjoy the result.

'Blue' cheese?
 

Sqwertz wrote:
> Doug Freyburger wrote:
>> Sqwertz wrote:
>
>>> I've accidentally inoculated regular Philadelphia cream cheese with
>>> gorgonzola mold and it took pretty well. I'm thinking of trying it
>>> with limburger I got last night.
>
>> Do you intend to inject gorgonzola mold into limburger? Mixing moldy
>> and smelly would make for a very small minority who would like the
>> result.
>
> I know. I was seeing who would pick up on that :-) Which is why you
> don't see many cheesemakers combining B. linens and P. roqueforti!

Check. Moldy cheese is on my short list of very strong food dislikes.
Bell peppers, parsnips (I understand I should try them roasted some day
over the rainbow), cheese with mold growing in it.

Then I read that Brie and Camembert are grown with a type of mold that's
white. So much for being consistant!

> Besides, my limburger expired last week so it's something I wantt o
> experiment with at this point. I got three (6.6oz?) blocks of it for
> free. Which is a pretty good deal. At the other store I used to buy
> it they would give it to me for half price when it expired. At this
> new store it's free when it expires.

Nice. I'm okay with smelly cheese. Not my favorites but I do like them.

Fun experimentation!

'Blue' cheese?
 

Sqwertz wrote:
> Doug Freyburger wrote:
>
>> Moldy cheese is on my short list of very strong food dislikes.
>
> How about purposely moldy cheese?

That's the primary item on my strong food dislike list. The class of
cheeses that are deliberately innoculated with mold. Yuck to all of
them.

>> Nice. I'm okay with smelly cheese. Not my favorites but I do like them.
>
> I'm having some chicken liver pate and limburger today for lunch. On
> Rye Triscuits.

Sounds pretty good.

> Nobody will have to smell my breath today.

Have parsley afterwards then chew gum. ;^)

'Blue' cheese?
 

On 2012-06-12 15:59:54 +0000, Doug Freyburger said:

>> Besides, my limburger expired last week so it's something I wantt o
>> experiment with at this point. I got three (6.6oz?) blocks of it for
>> free. Which is a pretty good deal. At the other store I used to buy
>> it they would give it to me for half price when it expired. At this
>> new store it's free when it expires.
>
> Nice. I'm okay with smelly cheese. Not my favorites but I do like them.

I'm a big fan of ripe cheeses. But the only limburger I've encountered
stank in a not particularly good way, nor was it very strong, despite
it's reputation.

'Blue' cheese?
 

On 2012-06-12 19:02:28 +0000, Doug Freyburger said:

>> I'm having some chicken liver pate and limburger today for lunch. On
>> Rye Triscuits.
>
> Sounds pretty good.

Oh god I love rye triscuits. I found them once and then they
disappeared for months. With my cart at the check-out, I was madly
running back to get the one thing I came for at the supermarket (the
TP!) when out of the corner of my eye I saw rye Triscuit. Despite the
rush, I managed to grab two boxes.

o god I love them.

'Blue' cheese?
 

KenK wrote:

> Do any of these have a blue variety or should I throw out the remainder of
> the package? No 'use-by' or 'sell-by' date on the package.

Cheese mold isn't harmful. The blue kind, anyway. (Not sure about the
red kind, but that takes longer to grow.)

It smells nasty to me, so I cut it out of cheese I want to use.