Tuesday, January 17, 2012

Guanaja Cheesecake and Moldy Cheese

White chocolate coconut lava cake
Food Diary (January 17, 2012)
Breakfast: Toast with ham
Lunch: Green pea and roasted garlic risotto
Dinner: Sautéed potatoes, carrots and sweet corn

My last batch of white chocolate coconut lava cake baked sometime ago was under baked. As a result the lava flowed a bit to freely, not that it’s such a bad thing. I froze extra batter which I baked today. It turned out perfect. One out of two aint bad! There is no more frozen batter, which is probably a good thing since its great to quit when on a high! The recipe is available here.


How times have changed.


Today's Favourite Photo
Guanaja Cheesecake



Today’s Favourite Blog
Source: Mayo Clinic
I used to think that since some cheeses are moldy, if mold grows on cheese it is safe to eat. Wrong. It depends on the type of cheese. Soft cheeses, such as cottage cheese and cream cheese that grow mold should be discarded. With these cheeses, the mold can send root threads throughout the cheese. In addition, harmful bacteria, such as listeria, brucella, salmonella and E. coli, can grow along with the mold. The same goes for any kind of cheese that's shredded, crumbled or sliced.

Mold generally can't penetrate far into hard and semisoft cheeses, such as Cheddar, Colby and Swiss. So you can cut away the moldy part and eat the rest of the cheese. Cut off at least one inch around and below the moldy spot. Keep the knife out of the mold itself so that it doesn't contaminate other parts of the cheese.

Not all molds pose a risk. Some types of mold are even used to make cheeses, such as Brie and Camembert. These molds are safe to eat. But mold that's not part of the manufacturing process is a problem. If in doubt discard it. 



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26 comments:

  1. Oooh, oooh, I'm running, not walking, over to your other blog for that lava cake recipe!!! YUM! Great photo of the day...and tips on moldy cheese, too.

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  2. You've got it down pat, mate! As they say, practise makes perfect .... that's perfection! Love the cartoon ... so true!
    Thanks for the mold guide. Very useful for me since I'm so crazy about cheeses but then, they never really last long enough to develop any extra mold :D

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    1. Thank you, practice makes perfect, sometimes luck results in perfection, which is probably what happened here:)
      Thats a good strategy to avoid mold:)

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  3. It must be fate. I bought the ingredients for the white chocolate lava cakes and got distracted and never made them. Now you've posted them again as my reminder. Yum!

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  4. Oh my gosh, oh my gosh. Guanaja and cheesecake, two of the most delicious things in my life! WHEEE!!!

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    1. I suppose you will like that cheesecake.

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  5. The images are hilarious! (I try not to look too attentively at your appetising lava cake; otherwise I might look like the "modern" guy soon).
    And what would Roquefort or Stilton be without its mould? As a frequent cheese eater, I have always practiced this: when the cheese is not mouldy at first (cheddar, gruyère etc.) and mould forms, I cut it off and eat the rest. Also when the mould forms on a mouldy cheese, but has a strange colour (pink for example) or texture not present in the standard version, I cut it off and eat the rest. I think the only cheese I discard completely are cottage cheese and spreadable cheese types. The least dangerous are raw milk cheese versions which contain natural bacteria to fight off the invading foreign mould. They go well beyond the official expiry date (of course with time they become so strong that one is unable to eat or smell them). I'm very sceptical towards the pasteurised ones (like cottage cheese).

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    1. Hahaha, no you won't look like the "modern" guy
      Your tips sound excellent, they are for more advanced cheese connoisseurs:) My cheeses have never reached that stage and if they do I will keep in mind. I usually freeze the cheese, affects texture but keeps the mold away:)

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    2. Have I told you about the cheese where I discovered maggots? I cut them off (they were near the crust) + about 1 cm and ate the rest. Otherwise I would never touch this variety again (I particularly love it: it's called Maroilles and is one of the stinkiest, or maybe THE stinkiest cheese in France, but has a surprisingly delicate flavour).

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    3. I remember you mentioning it. I would love to try this maggot cheese, well the proper Spanish one, not homebred maggot cheese:) I've noticed also, some stinky cheeses are surprisingly mild tasting

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    4. Mr. Three-Cookies, Maroilles is not a "maggot cheese" (I think in France only Corsica has one cheese which contains maggots), but every natural cheese can have maggots if it's badly protected from flies and these lay eggs (the maggots are fly "babies"). I have finished the cheese but never bought again from the market vendor. It meant he wasn't covering the cheese while he was selling it and the flies had access to it.

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  6. Most cheese doesn't last long enough in my refrigerator to get moldy...I'm kind of a cheese fiend. But if it does, I'll certainly keep this in mind and wont' throw out the whole block of cheddar just for one tiny speckle of mold.

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  7. this is good to know! i would totally be a vegetarian and eat cheese all day of i could, but my tummy just isn't happy when i eat it. my friends are big on cheese and wine, so i'll have to pass this along. i had no idea that you could still eat hard cheeses even though you see some mold on it!

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  8. That White chocolate coconut lava cake look amazing, got to try that. And very cool info on cheese. Any sign of mold on any food makes me gaga but I do cut it away on hard cheeses. Love the diagram.

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  9. What a great looking dessert. And that cartoon is so funny. I'm so sorry my blog keeps disappearing from your blogroll. I have no idea what the problem is. Some things that go on in the cyber world have no explanation.

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  10. hahaha! I love that how times have changed photo and that another lovely creation you came up with!

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  11. White chocolate coconut lava cake looks fabulous! YUM! And oh my gosh that picture is absolutely hilarious! Everything is becoming compact nowadays BESIDES us! Arh!

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