Close Menu
    Cheese

    Did not expect to find this in France…

    When we purchased it, I thought the spirulina would have been applied on the rind, similar to ashed chevres…. No. It was ALL THE WAY THROUGHOUT.

    Tastes exactly as you would expect a raw milk chèvre from the Loire valley to taste but…. Why?!? And I wonder if this is an American stagiere’s idea, because this seems SO unFrench 🤣

    Cheese science question: would spirulina on the rind affect the pH in weird ways, and THAT’s why it’s in the paste?!?

    by RegularOk3231

    View 40 Comments

    40 Comments

    1. Buckinfrance on

      I’ve never seen a cheese look like that. I’m familiar with the standard version with the ashes from the Loire, but it’s white inside. Any difference in taste?

    5. riverottersarebest on

      I don’t think my brain would physically allow me to put this near my face (respectfully)

    10. Sourtart42 on

      That looks like the nasty patty from that SpongeBob episode whey they tried to kill the health inspector

    12. Money-Cry-2397 on

      That looks to me like a purposefully dyed cheese. As it has released moisture in the wrap you can see it is sweating a blue colour, yet the released whey would still be clear regardless of the mould. The bottom edge of the cheese shows quite a brilliant blue colour and I’m not aware of any mould that would give that hue.

      Pic 3… shows that the cheese is still mainly acidic with a small cream line around the paste, suggesting it is only a couple of weeks old.

      Best guess is this is a triple crème style which has deliberately been dyed blue and the penicillium and geotrichum are just starting to grow through.

      As to why. Can’t help you there.

      Seems like a gimmick to me.

      Edit – just been reading my bible and it appears as though Spiralina can be used as a coagulant

    13. bigbutterbuffalo on

      Don’t fucking blame the Americans, we’re busy ruining other things thank you very much. France is not the unassailable god of cheese, they’ve brought nearly as many abominations into the world as we have

    14. muppetteer on

      When my partner and I try new strange food, we have a reoccurring joke where either of us will say “One of us needs to be able to call an ambulance.”. Meaning we can’t both try the food at the same time. This looks like the sort of food which would need a comment like that.

    17. stinky_bingus on

      I don’t think I could try this, and I *love* bleu cheeses. I just don’t think my brain could bring my hand to my mouth to eat it.

    24. Dwoodsi on

      Serious question: Is this safe to eat? I know that some mold on cheese can be a good thing but is there a point when it’s TOO much mold to safely consume?

    29. Appropriate_Tower680 on

      1st pic looks like the inside of that spaghetti sauce jar i lost in the back of the fridge.

    31. OpenSauceMods on

      Finding out the colour is due to spirulina is such a relief. My brain was trying to squish back in my skull to get away from my eyes.

    Leave A Reply