blake murphy wrote:
>
> 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

Generally one of the Penicillium gang Someone who is allergic to
penicillin(s) might want to avoid those. No idea if it matters though.