Thanks, **Shagnasty. ** I’ve just bookmarked it for later purchase.
Ok, since this is a cheese thread, I’m going to make a slight hijack about something I’ve been wondering for awhile…
I like brie, a lot. But I have had a severe allergy to mold since childhood, which I require regular injections for. “Mold” is kind of vague so here’s where the confusion comes in. Now, I was wondering, isn’t the crust of brie basically molded-over? And with blue cheese as well, isn’t the “blue” in it a type of mold? So is the mold I’m actually allergic to in another family of molds, or am I tempting death by eating yummy cheeses? FYI, I’ve eaten brie several times and didn’t seem to suffer any ill effects.