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I'm finding a number of markets (Whole Foods, Fairway, etc) selling outdated cheese. Some of them are actually deceitful about it. Epoisses has a factory date before which the cheese is supposed to be best. Fairway covers that up with their own label with a later date on it, but if I peel it back, the original factory date has expired, sometimes by several months. They claim that the cheese doesn't actually spoil and that perishable foods are all required to have a date on them, but that it shouldn't apply to cheese. Well, maybe not if you enjoy the smell of ammonia. Whole Foods was selling La Tur that was more than a month beyond its best by date. I've pointed this out to people in the cheese department at both markets and have yet to see a cheese removed. One local market has gone so far as to take a razor and cut offthe portion of the Epoisses sticker with the date.

The point of this is an advisory if you're buying cheese so that you don't think you're buying a wonderful Epoisses and wind up with Mr. Clean.
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Our local deli doesn't even put any dates on the stuff they wrap up. No idea as to how old it is.

Many dairy products in our largest market in Florida has stuff on shelf a few days past expiry dates. You have to read every one.

As for meat, they take it and re-wrap it, of course with a new date. I alsways ask for a fresh cut and make sure that the weight I ask for is not in the cabinet.

Worst that the date - Where was it made??? Country of Origin is now the law. so I go yesterday, and loosk at tomato, many without a COOL tag. So I ask where were the plum tomatos from. Guy says all tomatos are from Canada. DUH. I let them lie.
outdated cheese means nothing. check out this article:

Do People Really Eat Cheese Made with Maggots?
By Roxanne Webber

In parts of Spain, Italy, and France, some cheeses are intentionally allowed to foster maggots and are then eaten, larvae and all, says Norbert Wabnig, owner of the Cheese Store of Beverly Hills. “They can’t sell them, per se,” he says. “It would be more something the farmers would do.”

The best known of these varieties, casu marzu, is made in Sardinia, Italy, from sheep’s milk cheese. “The maggots are encouraged to grow, eat their way through the cheese, and [give it] an extremely tangy, creamy texture,” says Max McCalman, dean of curriculum at Artisanal Premium Cheese and coauthor of Cheese: A Connoisseur’s Guide to the World’s Best. He also says that some aficionados of the Spanish cheese Cabrales like it con gusanos, which means “with worms.” “Con gusanos is considered a delicacy to [them].”

Wabnig says he tried a maggot cheese made from cow’s milk in the northern Italian region of Friuli. “They called it the worm cheese,” he says. “We started eating, and noticed as we looked at the cheese on the table there were these maggots. The crunchiness is what came to me, and the movement in my mouth. I wouldn’t do it again in the near future, but it wasn’t bad-tasting by any means.”

The cheese isn’t likely to appear in the United States anytime soon. “Maggots in cheese are considered to be injurious to health due to the fact that they can pass through the digestive system alive and reside in the intestines,” writes Michael Herndon, press officer at the Food and Drug Administration, in an email. “They can cause intestinal lesions, nausea, vomiting, pain in the abdomen, and bloody diarrhea. Thus, this cheese would be considered to be adulterated.” And because it’s considered adulterated, it’s not legal for sale in the U.S.

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