Paul M. Cook wrote:
> "Steve Freides" > wrote in message
> ...
>> 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.
>
>
> Of course it means something. There are many species of mould. Black
> moulds for example tend to be rather deadly.

I don't think one can take the answer to this question for granted
because mold is part of the cheese-making process, although I confess I
don't know more about it than that - which is why I asked.

Do you have any reading on this subject you can recommend?

-S-