Public Service Announcement

Just a quick reminder, folks: You can trim the mold off cheese! I highly recommend it, especially for a variety as delicious as Dill Havarti.

Before.

After. (Mmm...cheese)

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One Comment

  1. WilliamB
    Posted March 19, 2012 at 9:38 am | Permalink

    Absolutely. It wasn’t till I started reading blogs such as this one that I realized that this wasn’t always common knowledge. Mold can be scary stuff, I guess. Some is good (penicillin, cheese), some isn’t and it doesn’t help that many foods can host both.

    The harder the cheese, the better this works. For hard cheeses (such as cheddar and parmesan) this is standard practice. For semi-soft cheese (such as brie) it depends – the more squeamish don’t do it; I am in the unsqueamish category.

    But don’t do this for soft cheeses such as cottage cheese or cream cheese. The bad mold spreads in ways not always visible to the naked eye. Even I, with a cast iron stomach and thoroughly unsqueamish, dispose of moldy cottage cheese.

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