| There are a number of cheeses that are made | | | | just cut it off and go on eating the rest of the |
| using mold, some of which are developed | | | | unspoiled food. However, we now know that |
| internally while others are on the surface of the | | | | certain poisons called Mycotoxins are produced by |
| cheese. Certain cheeses such as bleu, Gorgonzola, | | | | some molds and even cooking the food will not |
| and Roquefort are referred to as blue-veined | | | | destroy them. Some Mycotoxins will make you |
| cheeses and are created by introducing certain | | | | sick immediately while others are believed to be |
| spores. White surface molds are found on | | | | carcinogens. So there are a variety of molds that |
| cheeses like Brie and Camembert whereas others | | | | you should need to be aware of as being |
| have internal molds as well as surface ones. In | | | | dangerous and not fit for consumption. |
| either case, the molds that are used in the | | | | Preventing molds on certain cheeses |
| production of these cheeses are safe for | | | | There are a few things that you can do to |
| consumption. | | | | prevent mold from growing on firm, hard, or |
| The bottom line is that there are good molds and | | | | semi-soft cheeses such as cheddar, mozzarella, |
| then there are unsafe ones. Many of the world's | | | | and parmesan. Taking the following precautions will |
| more popular cheeses are made using molds | | | | help to prevent mold from developing on your |
| which have been especially cultured for cheese | | | | cheese:oUntil you are ready to use the cheese, |
| making. Conversely, there are other common | | | | leave it sealed in its original packaging and keep it |
| molds which when growing on the surface of | | | | refrigeratedoAfter you have opened the cheese, |
| cheese will create spoilage. However, it isn't just | | | | re-wrap it tightly in either plastic wrap or waxed |
| the surface of the cheese where these molds | | | | paper and keep it refrigeratedoIf you see that |
| grow as they do extend into the cheese as well. | | | | any moisture has developed on the cheese, wipe |
| Literally millions of spores are produced by each | | | | it off with a clean paper towel before you |
| mold colony and discolored streaks result along | | | | re-wrap it |
| with clumps of blue, green, or white furry looking | | | | Finally, should your cheese develop mold spots, |
| growths on the surface of the cheese. These | | | | you want to cut it off plus another inch of cheese |
| types of mold are not safe to eat. Molds usually | | | | surrounding the mold spot. Once you have cut the |
| grow faster in warmer temperatures, especially if | | | | mold off, wrap it carefully and then discard it so |
| the cheese has been exposed to the air and/or | | | | no spores wind up being spread throughout your |
| moisture. What you want to remember is that | | | | kitchen and infect other foodstuffs. Re-wrap the |
| there is more to the mold than what you see on | | | | cheese in a fresh piece of plastic wrap or waxed |
| the surface of the cheese. | | | | paper and refrigerated it. You should also try to |
| Certain molds can contain toxins | | | | consume the remaining cheese as soon as |
| In the past, mold never bothered us as we would | | | | possible. |