Do you eat the rind on soft cheeses ?

[slowmotion]

The world has gone mad, and the sad thing is that the more we sanitise our food, environment and whatever else , the greater our vulnerability will be to infection and disease because our natural immune systems have been eroded .

The French still have a fairly relaxed attitude to food hygiene. A couple of years ago I was at a cheese stall in a rural Provencal market (Bedoin, I think). I asked the lady if the Camembert was ready to eat. She took the top off the container, grabbed my forefinger and jabbed it into the top of the cheese.
"Bien sur!" she said triumphantly.

 

[woodbutcher]

The French still have a fairly relaxed attitude to food hygiene. A couple of years ago I was at a cheese stall in a rural Provencal market (Bedoin, I think). I asked the lady if the Camembert was ready to eat. She took the top off the container, grabbed my forefinger and jabbed it into the top of the cheese.
"Bien sur!" she said triumphantly.

That pretty much expresses what l love about living in France and that attitude applies to much more than food.

 

[slowmotion]

That pretty much expresses what l love about living in France and that attitude applies to much more than food.

Absolutely! When there was some kind of food scare in the UK a few years ago, a French expert was interviewed on a TV programme here. He said...

" The British are obsessed about food safety. The French care more about taste."

 

[woodbutcher]

That pretty much expresses what l love about living in France and that attitude applies to much more than food.

You weren't cycling up Ventoux by any chance were you ?

 

[woodbutcher]

Absolutely! When there was some kind of food scare in the UK a few years ago, a French expert was interviewed on a TV programme here. He said...

" The British are obsessed about food safety. The French care more about taste."

The irony is that the more you care about "food safety" the more chance there is that it will have the opposite effect.

 

[slowmotion]

You weren't cycling up Ventoux by any chance were you ?

Alas, no. Obviously, it's an ambition, but I've got to be a bit realistic about my prospects.

 

[woodbutcher]

Alas, no. Obviously, it's an ambition, but I've got to be a bit realistic about my prospects.

Never say never !

 

[gavroche]

The French still have a fairly relaxed attitude to food hygiene. A couple of years ago I was at a cheese stall in a rural Provencal market (Bedoin, I think). I asked the lady if the Camembert was ready to eat. She took the top off the container, grabbed my forefinger and jabbed it into the top of the cheese.
"Bien sur!" she said triumphantly.

I still do that here to see if the cheese is ready. I even tell my wife never to put camembert or brie in the fridge as it stops it from maturing.

 

[Grant Fondo]

I had some soft cheese in Corsica last summer that ought to be identified as a biohazard by the EU. Or placed in the highly unstable compound section of the periodic table. A plasma welder was needed as knives vaporized on contact.

 

[Fnaar]

I have, it's a delicacy in Corsica.

Sardinia too:
https://en.wikipedia.org/wiki/Casu_marzu

 

[Dave7]

She took the top off the container, grabbed my forefinger and jabbed it into the top of the cheese.
"Bien sur!" she said triumphantly.

 

[Accy cyclist]

I don't know if it's been asked or mentioned in this thread,but do any of you eat the 'skin' on black puddings? I think ones from 'proper butchers' are actual animal produce,but I know of someone who tried to eat a Mattison's black pudding skin and gave up after 15 minutes and after finding out the 'skin' is made of plastic.

Maybe they should put a warning on the things.

WARNING! DO NOT ATTEMPT TO EAT THE OUTER LAYER OF THIS PRODUCT AS IT'S MADE FROM MAN MADE PRODUCE AND NOT ANIMAL PRODUCE!!!

 

[glasgowcyclist]

Usually I eat the rind but sometimes it can have too much of an ammonia flavour.

My favourite rind is that of the formaggio ubriaco, which has grape skins pressed into it. I'm sure @Pat "5mph" will have tried that one.

 

[Electric_Andy]

My latest achievement was to eat a 2 month out of date Stilton, rind and all.

Mrs S thinks I'm weird, but I believe cheese never goes out of date, it just gets better with age.

I ate some stilton last night which expired on 1st Nov 2018. It was fairly smelly but tasted good - but I threw the rest of it away because the amonia was stinging my throat. I do eat rind though, especially on Brie it's the best bit, I love the furry texture on my tongue

 

[I like Skol]

Not really a soft cheese, but just having a lunchtime snack. Stilton (with rind) and rosemary crackers. Nom