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Mouldy cheese.

Lothian

should be banned
Joined
Apr 3, 2002
Messages
20,213
Location
Earth, specifically the crusty bit on the outside
I am slowly developing a taste for blue cheese, buying one recently it didn’t get eaten that quickly and I noticed when I got it out that it had developed a further (whiteish) mould.

This got me thinking, “Is it safe to eat mouldy mouldy cheese ?”
 
AFAIK, there is a short list of "good" moulds as far as blue cheese goes. From www.straightdope.com For example Roquefort cheese uses Penicillium roqueforti.

Normal mould isn't in that list and is probably just icky tasting according to this by no means definitive site http://www.madsci.org/posts/archives/aug98/899388196.Mi.r.html

As a blue cheese fan I tend to only each the bits that are supposed to be mouldy.

edited to add...

Here's another site saying don't eat the mouldy bits that aren't supposed to be
http://whatscookingamerica.net/Q-A/CheeseMold.htm
 
Last edited:
Go to college,
continue your knowledge,
to be a person brave, smart and true.
for if they can make penicillin from mouldy cheese,
they can surely make something of you.
 
That reminds me of how my dad always said it was okay to eat moldy bread.
"A little mold never hurt anyone!"
Well, I never got sick, but god it tastes aweful!
 
I am slowly developing a taste for blue cheese, buying one recently it didn’t get eaten that quickly and I noticed when I got it out that it had developed a further (whiteish) mould.

This got me thinking, “Is it safe to eat mouldy mouldy cheese ?”

The mold that it develops is just the same mould that is inside, it just grew quicker and kinda "Bloomed". It is safe but the texture is different.

The rind on Brie, and St Andre and Cammembert is just mold.

The third website The Don listed is exactily right.
 
Is it safe to eat mouldy mouldy cheese ?”- Lothian


Not around me it isn't. I'm a toasted Cheddar man.
 
It does depend on the mould. I used to get a soft French goat cheese that had a fuzzy white mould like brie or camembert, only thicker and softer. Very nice cheese, if you like that sort of thing. Once, I forgot about an open package of chevre that I left opened in the refrigerator. When I finally found it again about a month later, it had the same type of mould; and tasted very similar.
 
I'm very fond of Danish Blue and often have some in the fridge. I suspect the cheddar catches it quite often, but it doesn't taste so good on cheddar.

Rolfe.
 
I'm very fond of Danish Blue and often have some in the fridge. I suspect the cheddar catches it quite often, but it doesn't taste so good on cheddar.

Rolfe.


It's probably because the mould in the intentionally mouldy cheeses is;

a) Part of the cheeses own maturation process
b) Been developed and selected for the cheese and cheese making process itself.
 
Well, if you think about it, each of these kinds of food (bread, beer, cheese, yogurt, mold-cured ham...) kind of springs from the experimental bent of the hungry.

"Is it still good? I've never seen milk that texture"
"It's curds! These are okay."
"Is it still good? I've never seen curds that color"
"It's soft cheese! It's fine."
"Is it still good? I've never seen soft cheese so... hard..."
"It's Cheddar! and extra sharp at that..."

And, of course, the step that started it all...
"Man, am I hungry...but I don't want to eat my ploughing cow or her calf. I wonder if..."
 
[Obligatory Monty Python Quote]
Customer: Good Morning.
Owner: Good morning, Sir. Welcome to the National Cheese Emporium!
Customer: Ah, thank you, my good man.
Owner: What can I do for you, Sir?
C: Well, I was, uh, sitting in the public library on Thurmon Street just now,
skimming through "Rogue Herrys" by Hugh Walpole, and I suddenly came over
all peckish.
O: Peckish, sir?
C: Esuriant.
O: Eh?
C: 'Ee, Ah wor 'ungry-loike!
O: Ah, hungry!
C: In a nutshell. And I thought to myself, "a little fermented curd will do
the trick," so, I curtailed my Walpoling activites, sallied forth, and
infiltrated your place of purveyance to negotiate the vending of some cheesy
comestibles!
O: Come again?
C: I want to buy some cheese.
O: Oh, I thought you were complaining about the bazouki player!
C: Oh, heaven forbid: I am one who delights in all manifestations of the
Terpsichorean muse!
O: Sorry?
C: 'Ooo, Ah lahk a nice tuune, 'yer forced too!
O: So he can go on playing, can he?
C: Most certainly! Now then, some cheese please, my good man.
O: (lustily) Certainly, sir. What would you like?
C: Well, eh, how about a little red Leicester.
O: I'm, a-fraid we're fresh out of red Leicester, sir.
C: Oh, never mind, how are you on Tilsit?
O: I'm afraid we never have that at the end of the week, sir, we get it
fresh on Monday.
C: Tish tish. No matter. Well, stout yeoman, four ounces of Caerphilly, if
you please.
O: Ah! It's beeeen on order, sir, for two weeks. Was expecting it this
morning.
C: 'T's Not my lucky day, is it? Aah, Bel Paese?
O: Sorry, sir.
C: Red Windsor?
O: Normally, sir, yes. Today the van broke down.
C: Ah. Stilton?
O: Sorry.
C: Ementhal? Gruyere?
O: No.
C: Any Norweigan Jarlsburg, per chance.
O: No.
C: Lipta?
O: No.
C: Lancashire?
O: No.
C: White Stilton?
O: No.
C: Danish Brew?
O: No.
C: Double Goucester?
O: <pause> No.
C: Cheshire?
O: No.
C: Dorset Bluveny?
O: No.
C: Brie, Roquefort, Pol le Veq, Port Salut, Savoy Aire, Saint Paulin, Carrier
de lest, Bres Bleu, Bruson?
O: No.
C: Camenbert, perhaps?
O: Ah! We have Camenbert, yessir.
C: (suprised) You do! Excellent.
O: Yessir. It's..ah,.....it's a bit runny...
C: Oh, I like it runny.
O: Well,.. It's very runny, actually, sir.
C: No matter. Fetch hither the fromage de la Belle France! Mmmwah!
O: I...think it's a bit runnier than you'll like it, sir.
C: I don't care how funderscoreing runny it is. Hand it over with all speed.
O: Oooooooooohhh........! <pause>
C: What now?
O: The cat's eaten it.
C: <pause> Has he.
O: She, sir.
(pause)
C: Gouda?
O: No.
C: Edam?
O: No.
C: Case Ness?
O: No.
C: Smoked Austrian?
O: No.
C: Japanese Sage Darby?
O: No, sir.
C: You...do *have* some cheese, don't you?
O: (brightly) Of course, sir. It's a cheese shop, sir. We've got--
C: No no... don't tell me. I'm keen to guess.
O: Fair enough.
C: Uuuuuh, Wensleydale.
O: Yes?
C: Ah, well, I'll have some of that!
O: Oh! I thought you were talking to me, sir.
Mister Wensleydale, that's my name.

(pause)

C: Greek Feta?
O: Uh, not as such.
C: Uuh, Gorgonzola?
O: no
C: Parmesan,
O: no
C: Mozarella,
O: no
C: Paper Cramer,
O: no
C: Danish Bimbo,
O: no
C: Czech sheep's milk,
O: no
C: Venezuelan Beaver Cheese?
O: Not *today*, sir, no.
(pause)
C: Aah, how about Cheddar?
O: Well, we don't get much call for it around here, sir.
C: Not much ca--It's the single most popular cheese in the world!
O: Not 'round here, sir.
C: <slight pause> and what IS the most popular cheese 'round hyah?
O: 'Illchester, sir.
C: IS it.
O: Oh, yes, it's staggeringly popular in this manusquire.
C: Is it.
O: It's our number one best seller, sir!
C: I see. Uuh...'Illchester, eh?
O: Right, sir.
C: All right. Okay.
'Have you got any?' he asked, expecting the answer 'no'.
O: I'll have a look, sir...
nnnnnnnnnnnnnnnno.
C: It's not much of a cheese shop, is it?
O: Finest in the district!
C: (annoyed) Explain the logic underlying that conclusion, please.
O: Well, it's so clean, sir!
C: It's certainly uncontaminated by cheese....
O: (brightly) You haven't asked me about Limburger, sir.
C: Would it be worth it?
O: Could be....
C: Have you --SHUT THAT BLOODY BAZOUKI OFF!
O: Told you sir....
C: (slowly) Have you got any Limburger?
O: No.
C: Figures.
Predictable, really I suppose. It was an act of purest optimism to have
posed the question in the first place. Tell me:
O: Yessir?
C: (deliberately) Have you in fact got any cheese here at all.
O: Yes,sir.
C: Really?
(pause)
O: No. Not really, sir.
C: You haven't.
O: Nosir. Not a scrap. I was deliberately wasting your time,sir.
C: Well I'm sorry, but I'm going to have to shoot you.
O: Right-0, sir.

The customer takes out a gun and shoots the owner.

C: What a *senseless* waste of human life.
 
To the OP, tho...being a veteran of many incidednces of non-intentional and intentional consuming of moldy cheeses, if it tastes "off" (and you will know what I mean by that when you taste it), don't eat it. If it's just more piquant than normal...it's probably ok, but I wouldn't overindulge until you know how your body responds.
 
There is no real chance of you ingesting a mould that will give you any form of food poisoning. Fungus doesn't really taste nice, but there are no moulds that make poisons that will do you great harm.

The thing is, if the conditions have been right for mould to grow, you have to wonder if they've been right for bacteria to grow as well. Mould makes for bad growing conditions for bacteria, however where mould can't grow (like in an anaerobic environment) bacteria might well thrive.

Not a big concern for cheese, granted, but with a few other foods if it's mouldy it's best to turf it to be on the safe side.

Athon
 
Many types of mold are potentially toxic if eaten in sufficient quantities. Most likely it would be safe to remove the new growth and eat the cheese. I imagine though if you ate enough blue cheese you could get roquefortine toxicosis and other types of fungus growing on the cheese or bread might result in penitrem A toxicosis. I am not aware of human cheese related toxicosis but it occurs in dogs and I suppose it just has to do with the dose. My advice is not to eat 20 pounds of moldy cheese or blue cheese though small amounts probably won't hurt.
 
Which, with the greatest (dis)respect to our Norwegian colleagues is not a cheese, it's a mixture of industrial waste products from the candle and soap factories. :p
No worries. It seems to do well wherever it is we export it. I stick to Norvegia anyways. Neither of these are moldy. Gammalost on the other hand...
 

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