"Michel Boucher" > wrote in message
...
> "Daniel W. Rouse Jr." > wrote in
> :
>
>> I wouldn't chance yogurt, nor cottage cheese, nor cream cheese. I do
>> agree that mold can indeed be removed from hard cheeses but requires
>> cutting at least one inch off the block past the mold spot. But if
>> it's been kept that long, the cheese needs to be consumed shortly
>> after the mold has been cut off and probably should not be put back
>> into storage once again.
>
> So no gorgonzola for you, then.
>
Gorgonzola is an excellent cheese. Remember, I stated:

Generally, I don't keep hard cheeses long enough for it to develop mold,
though it's also obvious that cheeses such as blue/bleu and Gorgonzola type
of cheeses are intended to have mold in them from the start.