pavane wrote:
>
> "Arri London" > wrote in message ...
> |
> |
> | pavane wrote:
> | >
> | > "blake murphy" > wrote in message
> | > ...
> | > | 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.
> | >
> | > I hate to be a wump, but geez you people are a tough crowd. Cheese
> | > mold is indeed dangerous if... Since you didn't like the USDA sheet
> | > I referenced, here is another from the Mayo Clinic. Same sort of
> | > advice, different words.
> | > http://www.mayoclinic.com/health/foo...rition/an01024
> | >
> | > It has a chart and everything. But the significant part of the description
> | > is this:
> | >
> | > "But mold on cheese that's not part of the manufacturing
> | > process can also harbor harmful bacteria, such as listeria,
> | > brucella, salmonella and E. coli."
> | >
> | > pavane
> |
> | The bacterial (possible) pathogens you mentioned rarely occur on a
> | correctly-made piece of cheese. If they are present, it more likely
> | occurred during processing, not at home. It would indicate a lack of
> | proper hygiene at the factory.
>
> Which you can control how before you buy it and bring it
> home and eat it?
>
> pavane


Choose your purveyors carefully, as with all food items. That's what
most people do.