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Steve Freides[_2_]

wrote:
> On Fri, 31 Oct 2014 08:24:48 -0400, "Steve Freides" >
> wrote:
>
>> Is the color of the mold on the piece of cheddar cheese in my
>> refrigerator an indicator of anything? I somehow think the thin
>> spots of white mold seem less bad (for lack of a better word) than
>> the blue-ish stuff.
>>
>> You're welcomed to reply "I think so" or "I don't think so" but I'd
>> love to know if anyone actually has some science on this one, e.g.,
>> are mold colors indicative of anything, does it depend on the mold
>> originally used in the making of the cheese, etc.
>>
>> The cheese in question is all natural, grass-fed, sung to by lovely
>> maidens and men as it aged - that sort.
>>
>> Thanks.
>>
>> -S-
>>
> Think penecillin. I just cut away the mould when that happens and eat
> the rest, I'm getting to a great old age quite safely

Yes, but penicillin is, I know, one specific variety of mold. I happen
to be allergic to penicillin as a medicine, and I also have an
off-the-charts allergy to mold in general according to the doctor. But
I also just cut off the moldy parts, both white and blue, and eat the
cheese, although if there's a lot of blue, I'll throw the whole thing
away. Again, somehow, the white stuff seems less bad.

> http://www.mayoclinic.org/healthy-li...n/faq-20058492
>
> Cheddar is okay.

Cheddar is _good_.

-S-