4 ms·

Cheese though. Obviously it probably won’t make you sick, but when you see mold on the surface it has permeated the cheese. Recommend throwing it out. All the o

Cheese though. Obviously it probably won’t make you sick, but when you see mold on the surface it has permeated the cheese. Recommend throwing it out. All the other stuff you mentioned is fine.

droopyEyelids 8y ago
I’ve lived my whole life breaking this advice. No ill effects yet!
- stevekemp 8y ago
  Me too, more often in my student days rather than recent past though. If I found mould on my cheese I'd just slice it off, and eat the rest. (Though now I think about it, if I saw bread with mould on it I'd throw the whole loaf away.)
  - bazooka2th 8y ago
    I agree, the bread-type mold must be different from the cheese-type. Maybe the loose structure of the bread makes it easy for the mold to spread thin and quick through the air gaps, while in cheese it propagates more slowly. Idk, but if there's mold on one part of the loaf the whole thing smells funky.
    - mikekchar 8y ago
      Hard cheeses are acidic (usually around a pH of 5) and salty. There are only a few types of mould that will grow on it. Lots of cheese producers grow wild mould on the rind of the cheese and it is perfectly edible.
mrob 8y ago
The USDA claims that in the case of hard cheese, it is sufficient to trim 1 inch from the mold: https://www.fsis.usda.gov/wps/wcm/connect/a87cdc2c-6ddd-49f0-bd1f-393086742e68/Molds_on_Food.pdf?MOD=AJPERES https://www.fsis.usda.gov/wps/wcm/connect/a87cdc2c-6ddd-49f0...
- mikekchar 8y ago
  As far as I understand there are no pathogenic moulds that will grow on hard cheese (it is too acidic). Just to be clear, this is not the case for soft cheeses (camembert, brie, some blue cheeses, really soft washed rind cheeses, etc), though. If that starts to go off, throw it out. The pH can get up all the way to 7 on those cheeses, so they aren't safe.
benj111 8y ago
What? Cheese is already off milk, many have added mold, its a feature.
- wool_gather 8y ago
  They have specific varieties of added mold, such as particular Penicillium species, that don't produce chemicals that make you sick. Plenty of other molds have the potential to be bad if you ingest their output.

Cheese though. Obviously it probably won’t make you sick, but when you see mold on the surface it has permeated the cheese. Recommend throwing it out. All the other stuff you mentioned is fine.

droopyEyelids 8y ago

I’ve lived my whole life breaking this advice. No ill effects yet!

stevekemp 8y ago
Me too, more often in my student days rather than recent past though. If I found mould on my cheese I'd just slice it off, and eat the rest. (Though now I think about it, if I saw bread with mould on it I'd throw the whole loaf away.)
- bazooka2th 8y ago
  I agree, the bread-type mold must be different from the cheese-type. Maybe the loose structure of the bread makes it easy for the mold to spread thin and quick through the air gaps, while in cheese it propagates more slowly. Idk, but if there's mold on one part of the loaf the whole thing smells funky.
  - mikekchar 8y ago
    Hard cheeses are acidic (usually around a pH of 5) and salty. There are only a few types of mould that will grow on it. Lots of cheese producers grow wild mould on the rind of the cheese and it is perfectly edible.

mrob 8y ago

The USDA claims that in the case of hard cheese, it is sufficient to trim 1 inch from the mold: https://www.fsis.usda.gov/wps/wcm/connect/a87cdc2c-6ddd-49f0-bd1f-393086742e68/Molds_on_Food.pdf?MOD=AJPERES https://www.fsis.usda.gov/wps/wcm/connect/a87cdc2c-6ddd-49f0...

mikekchar 8y ago
As far as I understand there are no pathogenic moulds that will grow on hard cheese (it is too acidic). Just to be clear, this is not the case for soft cheeses (camembert, brie, some blue cheeses, really soft washed rind cheeses, etc), though. If that starts to go off, throw it out. The pH can get up all the way to 7 on those cheeses, so they aren't safe.

benj111 8y ago

What? Cheese is already off milk, many have added mold, its a feature.

wool_gather 8y ago
They have specific varieties of added mold, such as particular Penicillium species, that don't produce chemicals that make you sick. Plenty of other molds have the potential to be bad if you ingest their output.