Question about cheese, how do you know when Brie is just right to eat?!
Question about cheese, how do you know when Brie is just right to eat?
and same question for my other fav cheese, which is blue cheese, such as stilton
Answers:
It should rippen quicker if you were to cut it in half.!
Leave it at room temperature and not in direct sunlight for at least 24-48 hours prior to consumption.
When you spread it it should be soft and not springy like its just come out of the fridge.
Dont re-fridgerate it again or you will regret it!
Plumber now but ex- Provisons Manager for Sainsburys
Enjoy!
For Brie, when it is trying to spread all over the plate.
i eat mine straight out the packet, seems ready to me! did'nt know u had to wait... d'oh!
When the stench fills your home to an unendurable degree.
ewww yukky yuk. i cant stand those cheeses. i do eat cheese, i just cant stand brie and stilton, but my nan is mad about them. i like cheddar and french roulee instead.
i dont know when its the right time to eat brie/stilton. I think you can eat it stragiht away is it not out of date.
Brie needs to be shiny and runny inside, not chalky and firm.
Blue cheese can be too many kinds to generalise about. Some should be hard, some soft; some crumbly, some waxy. You'll always get more flavour if you let the cheese come up to room temperature. Don't eat it straight out of the fridge.
Well, it depends on individual taste. I don't like my Brie too ripe & squidgy, I prefer it a bit firmer & definitely not too smelly. I always think cheese is best left out of the fridge for at least 20 minutes before you eat it as it tastes better - particularly with Stilton. All the flavours seem to come back to life.
when it stinks!!!!
Brie - the fresher the better. That's when it spreads out. If it's less than at its peak, it will start shrinking inside its skin and it will smell stronger and stronger as time goes on.
Stilton should smell "sweet" and be slightly firm - it will become creamier with time, and the smell stronger: not good for any cheese.
I prefer mine slightly runny. You can tell if the cheese is unopened by squeezing it gently. It should give a little. If it's firm, leave it alone for another couple of days.
ALWAYS take it out of the fridge about 20 mins before you cut it.
Stilton is harder to judge, but will carry on ripening well when opened, so taste it and see!
Regarding Brie, it annoys me that supermarkets are not allowed
to sell it when it`s "ripe" I keep it in the fridge for up to a month, fresh from a supermarket it tastes of nothing, Lord knows how long the French keep it for, it`s too rich for me.
Regarding Stilton,I wouldn`t like to put an exact timescale on it but the most likely problem is it drying out, not going rotten.When storing it wrap it in a slightly damp cloth, and I mean slightly or you`ll end with a soggy mess.
Brie is in my mind never right to eat, I think it is the worst excuse for cheese ever to be put on the market and refuse to have any on my table... from a blue stilton fanatic.............
I like brie soft, i usually heat mine up in the microwave for 30 seconds at a time, check on it if it is not too soft put in for a few more seconds and keep checking it until i think it is just right to eat.
Brie should be semi-soft to the touch and Stilton should be moist.
When they run away from your knife and fight back!! Lovely
For Brie when it is trying to crawl off the plate. As for Stilton when it is soft enough to spread and smells like old socks.
When its just the right consistancy for holding tiles to the bathroom walls.
when it is running off the plate and starts to smell like feet...