Cheese with an unwanted extra

Poisoning toll rises, 100 foods recalled

So, there's been a major outbreak of listeria from soft cheeses made by the Jindi Cheese company:

 In NSW, a further three cases of the bacterial illness have been identified, bringing the national total to 21. A 34-year-old woman in NSW has miscarried and two men - an 84-year-old Victorian, and a 44-year-old Tasmanian - have died. Each of the new cases have been in people aged over 65, and one of them is in a serious condition.

What I didn't realise before this was how long it can be between eating the contaminated food and getting symptoms - it has a 70 day incubation period!   

I am curious on another point - when you open a soft cheese but forget to finish it for a couple of weeks, you can get some pretty powerful stinky growths on it.  I always worry a bit about how safe it is to eat it, or eat the bits around it the worst bits which I cut off.  I am trusting that it can't develop into anything too dangerous.  After all, Francis Lam at Salon did tell us a couple of years ago about some extraordinarily strong French cheese that seemed it was trying to kill him:

Fromage fort translates as “strong cheese,” and is a bit of a Frankenstein — a potted mash of old bits and pieces, the Parliament-funky rinds of leftover cheeses, and left to molder together for a bit. There’s usually some kind of booze in there for extra kick (and extra protection from bacteria). Whether it’s a food or a dare is largely up to interpretation. You can only imagine what earns the title of “strong cheese” in the homeland of stinky cheese.

Hmm.  Maybe I should try mushing up the old soft cheese with a bit of wine or brandy and see what that comes out like...