Comments on: Mostly Moldy?

By: site

site — Mon, 09 Jan 2012 20:55:45 +0000

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By: Riss

Riss — Thu, 30 Apr 2009 16:28:48 +0000

I went to a nutrition class and was told to throw it out. Mold has roots that travel through the entire block of cheese. The spore lands on the surface and then it creates a root that is inside the cheese, it is just not visible. Ever since I can’t do this, it just grosses me out alittle bit.

By: leapetra

leapetra — Sat, 30 Aug 2008 13:06:32 +0000

I really have to do a double take when people freak out about mold on their cheese, my husband was horrible. Mold is part of cheese, otherwise you just have curdy milk (or cottage cheese or ricotta)
I grew up with parents that have lived through some of the worst economic times in our history. Throwing away moldy cheese was a major no no. My dad would cut off the mold and claim it was improving the flavor.
If it smells not like it supposed to, then throw it out. Otherwise it’s fine.

By: Dave

Dave — Tue, 19 Aug 2008 13:53:21 +0000

From people who live long-term without much refrigeration, after you trim the mold wipe the cheese surfaces with vinegar before wrapping it up for storage again.

By: Jonathan

Jonathan — Wed, 04 Jun 2008 02:57:00 +0000

Given all this interest, I’ve got a call in with a cheese expert. Be on the look out for that interview in the coming week.

By: Sunny

Sunny — Wed, 04 Jun 2008 01:21:33 +0000

Don’t wrap cheese in plastic. First wrap it in parchment paper and then if necessary put it in plastic.

By: peggy

peggy — Tue, 03 Jun 2008 18:19:47 +0000

Lower fat cheese is my usual, which goes moldy faster. Cut out the mold and rewrap in clean plastic. I’ve never been food stamp poor, just frugal. The only mold I ever eat is blue cheese. /snark

By: Julius

Julius — Mon, 02 Jun 2008 13:09:04 +0000

Well done of course, as everyone else says…

But I practically never get mould on my cheese, even without any special precautions – I just leave it in the fridge in the plastic wrapper. Probably because I’m a fat bastard and eat it too quickly, i.e. within a month or so. This is regular British cheddar I’m talking about (or even the nice, if slightly pricey unpasteurised (!) Canadian cheddar Sainsbury’s stock).

By: Almost Mrs Average

Almost Mrs Average — Mon, 02 Jun 2008 10:34:41 +0000

I’m so glad I’m not the only one who does this. Cheese that has over-hardened is also good for grating into sauces. ;-D

By: mommytherobot

mommytherobot — Sun, 01 Jun 2008 23:07:41 +0000

oh so glad you decided to investigate! especially if you had gotten nice expensive cheese. its probably my frugal nature that i try to salvage and recycle most food things. (hot dogs on spaghetti anyone? we cook it that way in the philippines).