use by dates are a good guide, but are not holy writ.

Once upon a time in the supermarket I heard a couple of young women talking about throwing out a beautiful soft cheese cos it was a day past i's use-by. As a grey haired Olde Pharte I probably could have interrupted to tell (advise?) them that a few days doesn't hurt & soft cheese is better the older it gets, being even better when it is well past it's date, but I hesitated ... Maybe they are still throwing out perfectly good cheese.

I recently sent an email to a friend I've shared very elderly white cheeses with at sessions telling him about a cheese I'd discovered - Crémeux Ash Brie hand made in the Adelaide Hills. I got a call from his wife who shares the email address asking if spammers had got into my email!

I was a bit enthusiastic, I do love Ash Brie.

I also love Red Leicester & lots o other cheeses. I'm currently eating a fruit cream cheese cos it has been in the fridge longer than the Camembert & the 3 Ash Bries. With no singing sessions, my cheese stash keeps growing, so I have to keep it down - yum!

Moving away from triple-crème, another cheese I love is Norwegian goat's cheese, Brunost yum! As this article mentions an archaeological find of what is probably "a cheese residue" on pottery from circa 650 B.C.E. I'll head for the archaeology thread.