On Tue, 22 Jun 2010 18:19:25 -0600, Arri London wrote:

> blake murphy wrote:
>>
>> On Mon, 21 Jun 2010 16:48:14 -0600, 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
>>
>> that the mold on cheese is harmless was always my understanding as well.
>> you might want to remove it because it looks gross, but whatever invisible
>> 'infiltration' isn't going to make you sick.
>>
>> your pal,
>> blake
>
> As long as it is one of the blue/green or the white moulds, it's
> generally fine. We don't keep the piece of cheese if it gets black, grey
> or red/pink moulds. Some of those are safe too, but it's more difficult
> to identify them.

the blue-green stuff is what i was thinking of.

your pal,
blake