O/T French Brie27 Jan 2019 17:17
Thanks to all who answered my question re. the date format on French cheese.
(adoubleuk didn't reply)
It didn't smell that great when I opened it, so I dumped it.
Someone suggested that I just scraped the mold off but this is what Mayo Clinic has to say about it :-
Registered dietitian Katherine Zeratsky, over at the Mayo Clinic, explains which cheeses succumb to the dangerous effects of mold and which ones remain edible:
The answer 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. Be sure to keep the knife out of the mold itself so that it doesn't contaminate other parts of the cheese.