My favourite Sunday breakfast is smoked salmon with runny (lion stamped only of course ) poached eggs on bagels - om nom nom. But that's my salmon quota for the week if I do to avoid oily fish overload!
And what's the deal with stilton? M&S have got a stilton Christmas sandwich and I spent about ten minutes staring at it the other day trying to remember if it had been added to the safe list then gave up and bought a ploughmans
Stilton confuses the hell out of me! The NHS website (link above) says you can eat hard cheese and lists stilton in this but then in the same paragraph says you cannot eat mould ripened cheese and stilton is mould ripened! Arrrggggh! Can you get stilton that is not blue then? I've only known of the smelly mouldy blue veined one.
I thought Stilton was an absolute no - but I don't like it so I could be wrong!
Are Brie and Camembert a no? I thought they were but someone told me they had bought pasteurised Camembert and so that was ok? I didn't think it was about the pasteurisation and was about something else?
I have read that soft mould-ripened cheeses are not ok even if pasteurised, because the high moisture content means the bacteria can thrive in them. Hard cheeses (inc blue stilton) are ok even if not pastueurised because there is so little moisture in them that dangerous bacteria don't get to dangerous levels. . This is the advice I'm folllowing anyway -- will try to find a link!