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.
Which has always been confusing to me because I thought mold is bad to eat, like poisonous & tummy aches, possibly death
The mold in blue cheese is a very specific one which is created on purpose manually, that is okay to eat.
Maybe just a specific variety of mould that doesn’t cause that.
There are 2 varieties of milk bacteria that make curd and yoghurt. Then a few varieties of yeast for bread, beer etc.
Makes sense to be one for cheese.
Why was your comment downvoted? I want to know the truth about edible molds vs inedible molds. What is the truth?
Some plants and fungi are good to eat, others make you sick.
Same thing with mold.
I use molds to ferment vegetables (think sauerkraut, but with squash, or cauliflower, or fennel, or leek…), to make soda (kombucha, often with apples or blackberry), to bake bread.
Coffee beans are fermented, too. And many other foodstuff.
Bacterias are our best friends. So tasty.
(Molds are funguses, not bacteria)
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