On Sat, 26 Jun 2010 00:15:26 -0500, Sqwertz wrote:

> On Tue, 22 Jun 2010 17:08:46 -0400, blake murphy wrote:
>
>> 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 don't eat any moldy cheese. Even if I cut off the mold and wipe
> wash the blade after each cut, I can still taste the mold except
> on a select few hard cheeses like Parmesan or manchego. Hard
> cheese molds seem to start on the outside and stay there. But on a
> cheddar or blue, I'll just chuck it rather than trying to rescue
> it.
>
> -sw

your tastebuds must be more talented than mine.

your pal,
blake