On Fri, 31 Oct 2014 15:14:47 -0500, Sqwertz >
wrote:

>On Fri, 31 Oct 2014 13:31:55 -0600, Janet Bostwick wrote:
>
>> On Fri, 31 Oct 2014 12:56:01 -0500, Sqwertz >
>> wrote:
>>
>>>On Fri, 31 Oct 2014 09:10:20 -0600, Janet Bostwick wrote:
>>>
>>>> the rule of thumb is that you can cut mold off of hard cheese and the
>>>> cheese is safe to eat.
>>>
>>>That's not true. The mold may be safe to eat, but the cheese is
>>>contaminated all the way through (unless you somehow just contaminated
>>>the outside of the cheese). Cutting off the visible mold won't make
>>>it any safer.
>>>
>>>Most people way they can't taste it, but I can taste the mold inside
>>>cheese when my mother used to insist that I can just cut it off and
>>>it'll be fine.
>>>
>>>-sw
>>
>> Scroll 3/4 of the way down this page
>> http://tinyurl.com/ld2asqk
>> You're looking for the chart. Read what is said about cheese,
>> specifically hard cheese.
>> Janet US
>
>The most dangerous amount of mold is on the outside where it has room
>to flourish. But the mold has still penetrated to the inside. Your
>link says to cut off "an inch all the way around the mold". With most
>all blocks of retail hard cheeses, that would be the whole block of
>cheese!
snip
>-sw

I did say it was a rule of thumb. However, I have been known to cut
off little bits of mold if I need the hard cheese for a dish. It
isn't something I would put away for another time. I wouldn't serve
to a guest.
Janet US