In article >, Arri London >
wrote:

> 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.

Paper towels work... but cheese mostly gets used quickly enough around
here so it's not necessary.
--
Peace! Om

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