Purple smears on camembert?

[leboy001]

So I have some camembert that has been ripening for a few weeks now but has developed purple smears on the outside.  Any opinions as to whether it is ok to eat. Im thinking it maybe cross contamination from some blue I also have ripening

[leboy001]

No one knows where the purple has come from? or if its safe?

[Schnecken Slayer]

I am not an expert, however, I personally would not risk eating it.
Maybe you could use the report to moderator button to see if they have any thoughts on the matter

[gsager18]

Why not just age it out, cut it, and see if anything looks or smells off? I think when camembert is bad it's pretty easy to tell.

[Spellogue]

I agree with gsager.  I've not yet seen a purple mold on any of my cheeses, but I'd finish aging it and at least give it a taste.  Even if the rind turns out to be less than palatable the paste might still be good. 

[Al Lewis]

Personally, I would toss it and start over.

[leboy001]

Thanks guys. I have had a small portion of it now and haven't died so im taking that as a good sign. I will probably just keep the cheese for myself just in case

[Alison]

Hi

Now that you did not die...  ??? I'd want to try to answer the question "what happened?". IMHE (in my humble experience), if the spots come through all over the cheese surface - like a rash, then I think that the contamination occurred before moulding, in my case the source was a batch of parlour contaminated milk (poor pipe cleaning before milking). The fact that the contaminant is only on the edge makes me think that your contaminant arrived after the curds were placed in the moulds. Maybe the mould edges were not properly sanitised? or the cheese  edges brushed a humid surface or cloth? or your hands (fingernails especially), or during washing?

Good luck in working it out..
Regards
Alison

[jwalker]

Hmmmmmm.........................Purple Cheese ?

Maybe something from your garden got in it ? .............like this?                  http://reviews.nuggetry.com/buds/purple-cheese-homegrown-mrthc_420


>:D ;D ;D ;D ;D

Let us know how it works ...........er , tastes I mean. ;D

[leboy001]

So took one of the cheeses to a friends place. He loved it and ate about 1/2 of it. The taste was strong. too strong for me. Definately had that french cabbagey camebert taste to it. Also the insides were liquidified. Like fondu.

The moulds were all sanitised by leaving in the sink with iodine solution. I think maybe i was getting some cross comtamination in my fridge when i was turning them. I was also aging some stiltons. I think i will clean out my fridge completely when i finish aging my last tomme thats in there at the moment. Give every thing a really good wash.

Mmmmmm Tomme . .. . cant wait to eat that. Oh and there is still a waxed segment of gouda that has been in there over a year now . . . should break that out soon

[Tomer1]

You sure its not something from the outside? perhaps you wiped with a purple napkin or something?
Ive never seen a purple mold before...

[Boofer]

The taste was strong. too strong for me. Definately had that french cabbagey camebert taste to it. Also the insides were liquidified. Like fondu.

That rang a bell with me. I had a Gouda that had a strange smell/taste and turned very soft and squishy.

-Boofer-

[leboy001]

The taste was strong. too strong for me. Definately had that french cabbagey camebert taste to it. Also the insides were liquidified. Like fondu.

That rang a bell with me. I had a Gouda that had a strange smell/taste and turned very soft and squishy.

-Boofer-

Probably should add this to the Failures Page instead ;)

[Boofer]

Probably should add this to the Failures Page instead ;)

What?!! My slightly imperfect Gouda?!! Why, the impertinence! :D

-Boofer-

[leboy001]

Probably should add this to the Failures Page instead ;)

What?!! My slightly imperfect Gouda?!! Why, the impertinence! :D

-Boofer-

I was meaning my camebert haha