I figure the one just sat around for longer, as I’ve had extra blue-y cheese develop in my own fridge. Just never seen such a striking difference at the store, which I found mildly interesting.
I figure the one just sat around for longer, as I’ve had extra blue-y cheese develop in my own fridge. Just never seen such a striking difference at the store, which I found mildly interesting.
Bho I’ve eaten basic Roquefort or even Gorgonzola looking more blue than this… are you using American blue-cheese scale or the European one? Sometimes it’s so blue it’s becoming green-ish but it’s still a treat.
That mold looks like it’s just on the surface, and not intentional.
I’ve only ever eaten european blue cheeses, and a great variety of them. It’s not just about the blue colour, it’s about the hairyness of the mold, the exact tint of blue that is in the picture, and the spread. The mold in the picture isn’t good.
No one can see it well enough from these pictures, still in it’s packaging, to be able to tell any of that.
I can.
Actually I do see bad mold, but it’s all over the other cheese, it’s super hairy and white so it’s hard to tell, but yeah, I can tell, that lighter one is no good! Seriously, you’ll die if you even smell it, I can see it! I’ve eaten so much cheese
Why are you making such a fuzz out of this? Is it that hard, to be told someone else knows something you apparently don’t?
Fun fact, if you look hard enough you can actually smell how evil the cheese is! I can tell that cheese on the left is gonna be super dry and crumbly from the texture, which I can feel through the picture, with my eyeballs.
I just like to try to get some of the light of reality to the people stuck in the shadows of their own Dunning-Kruger Effect fantasies. It’s almost always completely fruitless, but it doesn’t hurt anybody and, if it works, the world is that much less insufferable.