ReplyThat's what I would do. Cut the mold off and eat it. I could live off of cheese and crackers love a 10yr cheddar.
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Recently I came in and thought: maybe I'll see what's in the frig. It kind of sad in there because I haven't been serious shopping.
I found a number of things that I shouldn't have but I also found a big chuck of a nice blue cheese. When I opened the tubberware I found that it was all covered over with greenish mold. So I found a filet knife and sliced that all off. Then I ate the remaining blue cheese. It's yummy and plus; it's cheap at Sams Club.
But my question is: Am I stupid? After all - it IS Blue Cheese Cheese . . . . and Blue Cheese is 'blue' BECAUSE IT'S MOLDY! And not just a little - it's through and through moldy. <g>
I am somehow dying to eat the yummy mold that Comes IN the cheese - but then I carefully removed all the surface mold? So? Was it silly to slice all the 'other' mold off? <g>
PHM
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When faced with the choice between changing one's mind, and proving that there is no need to do so, most tend to get busy on the proof.
Professional Member
That's what I would do. Cut the mold off and eat it. I could live off of cheese and crackers love a 10yr cheddar.
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I have done that more times than I can count and I am still alive.....not going to waste an expensive block of cheese just because it grew a little extra penicillin on the outside.
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Banned
I have some really good reading material on Cheese and Cheese Caves. That blue mold in Blue Cheese is a "special kinda mold" it is edible and it is gentle on the AH, but,that surface mold is nasty and damages the AH and the throat if your guts want to come up & out that way. It is recommended to cut off that surface mold that maybe extend 1/2" into the cheese.
Professional Member
I used to cut off the mold all the time, now, with a 2 year old who loves cheese, it rarely sits in the fridge long enough to get moldy.. that Bering said, I never got sick from eating “previously moldy cheese”
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My great grand father use to eat blue/green bread all the time. He lived a long life and would have lived longer im sure had he not taken a fall and busted a his hip.
Some blue green stuff is good and some is bad. Its alot lot like mushrooms, unless your a betten man you better know which ones you are eating..
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Ive eaten green bread ..
Then after noticing a green piece almost hurled
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LOL!! But your butt was protected,right!!!!!Originally Posted by Snapperhead
SDC/Educational/Membership Committee*
That's how I have handled it for years. The "new" mold is not the same as what makes the cheese and should be cut off.
It reminds me of the story my mother told of my great grandfather, a crusty old sole, who always kept a side of beef hanging in the barn. He would scrape off the mold, cut a big slice, cook it up and enjoy it with some of his hard cider from his own trees...and he smoked most all his life of 93 years.
Professional Member*
Been with my woman now for well over 20 years. One time long ago I went looking for the cheese in the fridge. I knew it was there, just couldn't find it. Asked my sweetie what she did with it. She said she tossed it because it was moldy. I said WHAT?
Told her DON'T EVER DO THAT AGAIN. Told her that cheese was just starting to get some real flavor. She thought I was joking. I said NO. I am NOT joking. Don't EVER do that again!!
And she has since never thrown away moldy cheese. She learned well.
I do a triple evac with nitro to remove non condensables.
Professional Member
I'm too cheap to throw cheese away. There are probably more types of mold than animals.
I cut it off but only because if looks funky. I used to give the cutoffs to my dog but after reading Techman Terry's account I won't do that. Dog will be sad.
I watched mozzarella being made on TV. I looks extremely easy. I might try that. Not as interesting as some aged cheese but it is cheese.
Limburger was popular once but hard to find now.
We are here on Earth to fart around ......Kurt Vonnegut
You can be anything you want......As long as you don't suck at it.
USAF 98 Bomb Wing 1960-66 SMW Lu49
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Cold smoked mozarella is awesome on home made pizza!
Wisdom has been chasing you, but you have always been faster.
In your darkest hour, when the demons come, call on me brother and we shall fight them together.
A Veteran is a person, who at some point in their life, wrote a blank check payable to the United States of America for payment up to and including their life.
Gene Castagnetti-Director of the National Memorial Cemetery of the Pacific in Hawaii
Professional Member*
You know, I was just on a roof top today thinking about cheese and the fact that it is moldy, does that really make a difference? My better half recently threw away about a half block of cracker barrel because the end had a spot of mold on it, oh it was the extra sharp chedder, so I had to go out and buy another expensive block, which I opened last night and I have been thinking about that half a block since it took its trip to never never land to never return. So, PHM, should I had made her go buy me a new block and accept what she shows up with? I already know the answer, Nope! When it comes to a man and his favorite cheese, there is no substitute!
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There is some sort of cheese, probably popular in Europe not here, where that's all they do with it. They wait for the mold, then scrape it off and eat it. Then wait for more mold.
Talk about delayed gratification.
I do a triple evac with nitro to remove non condensables.
Professional Member
Furmunda cheese^^^^^
Honeywell you can buy better but you cant paymore
I told my wife when i die to sell my fishing stuff for what its worth not what i told her i paid for it
Membership Chair/ARP Committee / Professional Member*
I do like a good cheddar. Good cheeses are hard to find in Florida - although Sam's Club seemed to be constantly improving their selection. That Blue I rescued came from there.
I go to a great little cheese shop on Passyunk Avenue in Philadelphia PA. It's below Washington Ave . . . . damn! I forget the name. Italian name; starts with an M . . . I just can't remember. The guy makes a bunch of it; and fresh mozzarella every day - he's about 80. Maybe older; he seemed old when I was a kid - and when he goes it will truly be the End Of An Era.
One time the little woman and I were in Paris (where every food has it's own separate shop), in the Latin Quarter; we are shopping for supper, and we go into this little cheese shop. The guy is a little french-standoffish and shows us some regular cheeses. I am smelling them, offer her one, and he quickly cautions me; noh; this is too strong for the lady. So I laugh and she mentions some insanely stinky French cheese - VERY footy! <g> Well; his face lights up and he is all smiles and kisses and he leads us into the basement. Which is like a friggin Dungeon of aging cheeses. It's hard to breathe down there from the stench but I smile and shrug my way through because he is so happy and excited that we are interested in his cheeses. Paris seems eternal - but the friggin Socialists and the Muslim maniacs do make me worry about it now.
It is very odd there - shopping. It's like people have no refrigerator. They seem to shop every day on their way home from work. And there will be a shop: just grapes. Delightful grapes; a hundred different kinds - but that's all they sell. The next one only sells salmon - nothing else. The next one shellfish only. The next one beef. No pork, no chicken, no veal - all that is further down the street.
But anyway: I would never throw a cheese away - or anything really; if the mold could be trimmed off. <g>
PHM
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PHM
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When faced with the choice between changing one's mind, and proving that there is no need to do so, most tend to get busy on the proof.
Professional Member
Living in Wisconsin I'm cheese spoiled. Love squeaky cheese curds
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Professional Member*
People in Europe don't have the large refrigerators like we do, hence, they shop everyday.
Professional Member*
mm, extra sharp cheddar, hard salami and a dash of mustard ,mmmm...
Membership Chair/ARP Committee / Professional Member*
Bare wood floor bars, free cheese curds and Pabst Blue Ribbon beer on tap! It's a little slice of Heaven you've got right there.
PHM
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PHM
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When faced with the choice between changing one's mind, and proving that there is no need to do so, most tend to get busy on the proof.
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