On Sun, 14 Mar 2004 12:02:14 -0700, (Charlie Sorsby)
wrote:

>In article >,
>Frogleg > wrote:
>[... discussion of how someone first tried various foods. ...]
>= How is it we treasure aged Stilton, and return packages of
>= molded cheddar to the supermarket?
>
>Interesting question. I've wondered about cheese mold. Is all
>cheese mold safe to eat or are there some that are not (as you
>commented about bread molds)?

[I distinctly remember seeing some pictures of how surface bread mold
spread filaments throughout a loaf, and the USDA says to discard moldy
bread. The effects of (unknown) mold can range from mild allergic
reaction to mold spores, to (apparently relatively rare) illness
caused by the toxins molds produce in growing.]

This site:

http://www.fsis.usda.gov/OA/pubs/molds.htm

says to cut off the mold on hard cheese that doesn't have specific
mold as a part of the manufacturing process, and discard those cheeses
that *do* have mold if a stranger mold shows up.