Giusi wrote:
>
> "pavane" > ha scritto nel messaggio
>
> > The only people it would work for are dishonest cheese vendors.> The USDA
> > recommendations are here, the procedure for cheeses is> basically cut the
> > mold out to a depth of an inch. Mold can be
> > dangerous. Here is one of their articles on food mold:
>
> The Italians don't agree. They say the molds that grow on Parmigiano are
> harmless and that draping a vinegar soaked cloth over the cut parts will
> deter even those from growing.

Moulds that grow on 'natural' cheeses are generally harmless. Moulds
that grow on 'plastic' cheeses should be dealt with by HazMat teams

We go the vinegar route for some cheeses. For others, they get rubbed
with salt and wrapped in paper towels. Strange that we never seem to
have actual 'cheesecloth' around when it's wanted.