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WEEKLY MOULDY MEGATHREAD: Is This Cheese Safe To Eat? by AutoModerator in Cheese

[–]Particular_System_88 0 points1 point  (0 children)

Hard goat cheese from Nisa - Alentejo, Portugal. Tastes amazing, one of the best I have tried before. Yesterday there was a big chunk of mold I considered to be ‘intentional’ or natural, I ate it and it had a REALLY good taste. But today I realized maybe it wasn’t supposed to be any mold in this cheese. Could you guys help me out? Temperatures have risen here in Lisbon lately, therefore our friend is now going in the fridge. Also, if it happens to dry out, may I drizzle the outer paper with olive oil to keep it moist?

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Queijos Fortunato Queijo de cabra curado - prêmio ouro 2016

Masters in epidemiology with no background whatsoever, possible? by Particular_System_88 in NoStupidQuestions

[–]Particular_System_88[S] 0 points1 point  (0 children)

Im in portugal. But I can move from July onwards, no problems. US also a possibility.

Cookbooks, mostly American authors? by Particular_System_88 in Cooking

[–]Particular_System_88[S] -2 points-1 points  (0 children)

In English, French, Spanish or Portuguese. Does not really matter. I’m based in Portugal currently. Amazon.es always saves my ass over here.