In article >,
"pavane" > wrote:

> "KenK" > wrote in message
> ...
> >I bought a package of shredded Kraft Italian Five Cheeses a few months ago.
> > I finally opened it yesterday afternoon and used a cup on top of a
> > lasgania
> > I was making. I noticed later when I removed it from the oven a blue spot
> > on the lasagna which I removed. The five cheeses are mozzorella, romano,
> > parmesan, asiago and provolone. Those I am familiar with are not normally
> > blue and those I'm not I Googled and there is no mention of blue color.
> >
> > Do any of these have a blue variety or should I throw out the remainder of
> > the package? No 'use-by' or 'sell-by' date on the package.
>
> It is definitely mold, none of those cheeses would have a
> blue component. Nor should they. Toss it, immediately,
> please. Here is a succinct Mayo Clinic summary of the
> cheese mold question:
> http://www.mayoclinic.com/health/foo...rition/AN01024

Yeah, that reads like an article that's intended to totally eliminate
the possibility of a lawsuit because of the advice given, rather to
provide actual useful information.

I don't buy grated cheeses of any sort, not because of the possibility
of spoilage, but because they have so much surface area that they lose
flavor and moisture really fast, so they don't taste as good. Plus
usually, only low-grade "versions" of any sort of cheese are going to be
available pre-grated.

Soft cheeses and yoghurt, I toss if they get "fuzzy", but with any of
the more solid cheeses, I just scrape off the blue part (nothing like
that silly "one inch" mentioned in the article) and use them. I love
almost all the blue-veined cheeses and nearly always have a chunk in the
refrigerator. That makes it easy for other cheeses in there to "catch"
the mold, and if I threw away every piece that happened to, I'd never be
able to keep any other sort of cheese around.

One of the best "accidents" that ever happened was when a very nice
raw-milk cheddar got infected (I had bought a two-pound wheel, so it was
in there for a good while). All the cracks between the curds were very
visible as blue-green lines. And the taste was wonderful.

Isaac