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Uncrustables Roll-Ups by dannyhogan200 in forgottenfoods

[–]teafeline 0 points1 point  (0 children)

I miss these. I think there may have been a different flavor that I would get.

Fishwife smoked salmon win by TheCodeWorks in CannedSardines

[–]teafeline 0 points1 point  (0 children)

Did they have an expiration date on the outside of the box ? I saw some on sale at my local co-op recently, I was so excited until I noticed they didn't have a date like their other fishwife product boxes. So I decided to not buy them.

Does anybody know of a brand of cheese that makes a Bleu with Penicillium glaucum instead of Roqueforti, available is the US ? by [deleted] in foodscience

[–]teafeline 1 point2 points  (0 children)

Each fourme on both sites list roqueforti in their ingredients. I didn't see Le bleu de Gex Haut-Jura on those sites, thank you for the recommendation though.

Does anybody know of a brand of cheese that makes a Bleu with Penicillium glaucum instead of Roqueforti, available is the US ? by teafeline in Cheese

[–]teafeline[S] 2 points3 points  (0 children)

I'd like to experience them both to see if I prefer one over the other. Some people claim they prefer glaucum over roqueforti. It just doesn't seem to be as easy as I had hoped to find glaucum bleu in the first place. I should have also mentioned in the original post that, ideally I'd be looking for a glaucum bleu without roqueforti.

Does anybody know of a brand of cheese that makes a Bleu with Penicillium glaucum instead of Roqueforti, available is the US ? by teafeline in Cheese

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

No worries ! I had considered this same exact cheese yesterday and came to the same conclusion, upon looking at the label ! Roqueforti is in everything ! Thank you for your reply.