I posted here earlier about some bries which developed a greenish/yellowish tinge to them which looked a little scary but the consensus seemed to be not harmful. I at them at the weekend and thought someone might find an update of interest.
This is how they looked at eating time
You can see how seasick they look. And the reverse side wasn't fully coated in bloom, showing that bright, almost fluorescent rind.
Here's a view of the sides - the rind looked like one of those adverts for a Scholl heel scraper...
But you all promised me it wouldn't kill me, so on to the eating...
The inside didn't look too bad at all
You could almost mistake this for a shop-bought cheese to look at, except the telltale yellow is noticeable at the top
Here goes...(my wife checked the clock at this point cheerfully informing me that since it takes about 8 hours before food poisoning kills you, she was predicting a visit to hospital just after the evening news)
Because of that I bottled it - cutting off the worst of the nasty looking stuff, which looked like this
I slowly tried a bit more of the yellowy parts - the best description I can manage is a bitter citrus-y taste. Not pleasant, but not that you'd gag on it.
This residue had me thinking she might be right about the hospital...
But it all got eaten, and no one died. Not even a twinge of belly ache. Even my wife tried some.
As for the taste of the 'good' parts - they didn't taste that exciting. Quite bland. No hint of ammonia, but they lacked that unmistakable brie-ishness. Could be a lack of salt. Possibly the starter culture (I only had thermophilic available). Possibly the ripening at fridge temperatures.
And that's that. I wanted to let those of you who commented know that you were right that it wasn't dangerous, and I'm hoping that this post might encourage someone who runs into the same problem.
