Mouldy Brie [moved from Home Cooking board]

[Davwud]

I have some Brie that has mould on it. It's kinda dark and it basically makes the skin look dirty.
Is it still good.

I cut it in half and froze this half about 2 months ago. I grate it to put on top of a pizza.

Use it or lose it??

DT

[rockphiler]

Sure, you could cut off the mold like any other cheese but I say: "When in doubt, throw it out." You probably ruined the texture anyway-- by putting soft cheese in the freezer.

[Davwud]

I tossed it. I started to grate it and then changed my mind about using it. "Better safe than sorry" I always say. I didn't even think to scrape it off. D'uh!!

I wasn't worried about the texture since it's gonna get grated and baked anyway.

DT

[hotoynoodle]

most brie available in the states is from pasteurized milk and cutting off the mold should suffice. the rind on the outside of brie is mold, ya know?

however i agree with the above statement that freezing it has ruined the texture.

[Channa]

Did it go mouldy whilst in the freezer? Sounds like your freezer isn't cold enough.

[Davwud]

Yes and no, it's very cold.

DT

[Bryn]

With Soft Cheeses if a foreign mould is on the cheese toss is. Mycotoxins (toxins moulds produce) can permeate through the high moisture content cheese.