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In article >,
says...
> On Mon, 16 Aug 2004 16:11:41 -0400, Mikko Peltoniemi
> > wrote:
>
> >Dimitri wrote:
> >
> >> I agree - I frequently cut mold off with no ill effects that I can tell but
> >> eating it - not yet.
> >
> >I would think that a mold would definitely impact the taste of the
> >cheese, even when there's no visible mold. So, if it doesn't taste
> >moldy, it's probably ok. You'll know what mold tastes like after
> >tasting it.
>
> The feta cheese crumbles I put on my salad last night were delicious,
> although, perhaps a bit stronger (as in more ripe) than usual. Even
> though I selected only the whitest sections of the cheese and threw
> out the rest, I had mild digestive "ill effects" this morning.
>
> Of course, I can't be sure that eating moldy feta caused my symptoms;
> nevertheless, I'd be inclined to discard the entire container next
> time instead of trying to salvage enough for a garnish.
>
> Which brings to mind a related question:
> How can one tell if bleu cheese is moldy? The feta looked almost
> exactly like the bleu when I examined them side-by-side.
>
> --
> Bob Simon
> remove x from domain for private replies
>
Bob,
If you see mold growing on the outside of the bleu cheese, apart from
the visible veins of mold that were induced during production, it's
probably time to retire it. I also toss bleu cheese when it gets
"weepy" or slimy, as I've had happen with smaller slices of bleu that
I've purchased and kept for a while. Apart from all that, I've found
bleu cheese to be pretty hardy as far as susceptibility to mold growth
goes, if kept cold and dry. For no particular reason, I've attributed
that to the predominance of "good" mold keeping the "bad" mold in check.

Bob