I took a container of bleu cheese and one of crumbled feta out of the
refrigerator to add to a salad. The feta had the same color mold on
it as the bleu. Is there a general rule that cheese molds (or at
least blue molds) are always ok to eat?

I saw a 1996 posting by Henry Hillbrath that had some excellent
information on molds but did not answer this question. Does he still
monitor this newsgroup?

--
Bob Simon
remove x from domain for private replies

"Bob Simon" > wrote in message
...
> I took a container of bleu cheese and one of crumbled feta out of the
> refrigerator to add to a salad. The feta had the same color mold on
> it as the bleu. Is there a general rule that cheese molds (or at
> least blue molds) are always ok to eat?
>
> I saw a 1996 posting by Henry Hillbrath that had some excellent
> information on molds but did not answer this question. Does he still
> monitor this newsgroup?
>
> --
> Bob Simon
> remove x from domain for private replies

From:

http://whatscookingamerica.net/Q-A/CheeseMold.htm

Dimitri

Answer:

Molds are used to make certain kinds of cheeses and can be on the surface of
cheese or be developed internally. Blue veined cheese such as Roquefort,
blue, Gorgonzola, and Stilton are created by the introduction of P.
roqueforti or Penicillium roqueforti spores. Cheeses such as Brie and
Camembert have white surface molds. Other cheeses have both an internal and
a surface mold. The molds used to manufacture these cheeses are safe to eat.

Hard cheese (not cheese where mold is part of the processing) - If the mold
is not too much, just cut it off. Cut off at least 1 inch around and below
the mold spot (keep the knife out of the mold itself so it will not
cross-contaminate other parts of the cheese). After trimming off the mold,
re-cover the cheese in fresh wrap. Mold generally cannot penetrate deep into
the product.

Cheese made with mold (such as Roquefort, blue, Gorgonzola, Stilton, Brie,
Camembert) - Discard soft cheeses such as Brie and Camembert if they contain
molds that are not a part of the manufacturing process. If surface mold is
on hard cheeses such as Gorgonzola and Stilton, cut off mold at least 1 inch
around and below the mold spot and handle like hard cheese (above). Molds
that are not a part of the manufacturing process can be dangerous.

Soft cheese (such as cottage, cream cheese, Neufchatel, chevre, Bel Paese,
etc.) - Discard. Foods with high moisture content can be contaminated below
the surface. Shredded, sliced, or crumbled cheese can be contaminated by the
cutting instrument. Moldy soft cheese can also have bacteria growing along
with the mold.

Yogurt and sour cream - Discard. Foods with high moisture content can be
contaminated below the surface. Moldy foods may also have bacteria growing
along with the mold.

People with mold allergy often are advised by their doctors to avoid eating
mold-ripened cheese and restrict themselves to processed cheeses.

On Mon, 16 Aug 2004 18:00:25 GMT, "Dimitri" >
wrote:

>
>"Bob Simon" > wrote in message
.. .
....
>> Is there a general rule that cheese molds (or at
>> least blue molds) are always ok to eat?

>From:
>http://whatscookingamerica.net/Q-A/CheeseMold.htm
....
> Molds that are not a part of the manufacturing process can be dangerous.


Thank you, Dimitri. This and the other article on mold:
http://whatscookingamerica.net/Q-A/Mold.htm
were interesting and provided useful information. From what I've just
learned, it appears that I've been risking my health by taking the
issue of mold way too casually.

--
Bob Simon
remove x from domain for private replies

On Mon, 16 Aug 2004 18:00:25 GMT, "Dimitri" >
wrote:

>
>"Bob Simon" > wrote in message
.. .
....
>> Is there a general rule that cheese molds (or at
>> least blue molds) are always ok to eat?

>From:
>http://whatscookingamerica.net/Q-A/CheeseMold.htm
....
> Molds that are not a part of the manufacturing process can be dangerous.


Thank you, Dimitri. This and the other article on mold:
http://whatscookingamerica.net/Q-A/Mold.htm
were interesting and provided useful information. From what I've just
learned, it appears that I've been risking my health by taking the
issue of mold way too casually.

--
Bob Simon
remove x from domain for private replies

On Mon, 16 Aug 2004 18:00:25 GMT, "Dimitri" >
wrote:

>
>"Bob Simon" > wrote in message
.. .
....
>> Is there a general rule that cheese molds (or at
>> least blue molds) are always ok to eat?

>From:
>http://whatscookingamerica.net/Q-A/CheeseMold.htm
....
> Molds that are not a part of the manufacturing process can be dangerous.


Thank you, Dimitri. This and the other article on mold:
http://whatscookingamerica.net/Q-A/Mold.htm
were interesting and provided useful information. From what I've just
learned, it appears that I've been risking my health by taking the
issue of mold way too casually.

--
Bob Simon
remove x from domain for private replies

"Bob Simon" > wrote in message
...
> On Mon, 16 Aug 2004 18:00:25 GMT, "Dimitri" >
> wrote:
>
> >
> >"Bob Simon" > wrote in message
> .. .
> ...
> >> Is there a general rule that cheese molds (or at
> >> least blue molds) are always ok to eat?
>
> >From:
> >http://whatscookingamerica.net/Q-A/CheeseMold.htm
> ...
> > Molds that are not a part of the manufacturing process can be dangerous.
>
>
> Thank you, Dimitri. This and the other article on mold:
> http://whatscookingamerica.net/Q-A/Mold.htm
> were interesting and provided useful information. From what I've just
> learned, it appears that I've been risking my health by taking the
> issue of mold way too casually.

I agree - I frequently cut mold off with no ill effects that I can tell but
eating it - not yet.

Dimitri

"Bob Simon" > wrote in message
...
> On Mon, 16 Aug 2004 18:00:25 GMT, "Dimitri" >
> wrote:
>
> >
> >"Bob Simon" > wrote in message
> .. .
> ...
> >> Is there a general rule that cheese molds (or at
> >> least blue molds) are always ok to eat?
>
> >From:
> >http://whatscookingamerica.net/Q-A/CheeseMold.htm
> ...
> > Molds that are not a part of the manufacturing process can be dangerous.
>
>
> Thank you, Dimitri. This and the other article on mold:
> http://whatscookingamerica.net/Q-A/Mold.htm
> were interesting and provided useful information. From what I've just
> learned, it appears that I've been risking my health by taking the
> issue of mold way too casually.

I agree - I frequently cut mold off with no ill effects that I can tell but
eating it - not yet.

Dimitri

"Bob Simon" > wrote in message
...
> On Mon, 16 Aug 2004 18:00:25 GMT, "Dimitri" >
> wrote:
>
> >
> >"Bob Simon" > wrote in message
> .. .
> ...
> >> Is there a general rule that cheese molds (or at
> >> least blue molds) are always ok to eat?
>
> >From:
> >http://whatscookingamerica.net/Q-A/CheeseMold.htm
> ...
> > Molds that are not a part of the manufacturing process can be dangerous.
>
>
> Thank you, Dimitri. This and the other article on mold:
> http://whatscookingamerica.net/Q-A/Mold.htm
> were interesting and provided useful information. From what I've just
> learned, it appears that I've been risking my health by taking the
> issue of mold way too casually.

I agree - I frequently cut mold off with no ill effects that I can tell but
eating it - not yet.

Dimitri

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.

Though I guess this goes against the "rules" that you shouldn't check
if food's ok by tasting it.

One time I had some yogurt, I was reading, so I wasn't paying attention,
but I opened it, and started eating. It tasted like dirt. And I noticed,
that even though the yogurt inside looked ok, the cover was all blue and
fuzzy. Yummy. Didn't get sick though...

--
Mikko Peltoniemi
Film & Video Editor, Avid Technician at large.
http://editor.is.dreaming.org

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.

Though I guess this goes against the "rules" that you shouldn't check
if food's ok by tasting it.

One time I had some yogurt, I was reading, so I wasn't paying attention,
but I opened it, and started eating. It tasted like dirt. And I noticed,
that even though the yogurt inside looked ok, the cover was all blue and
fuzzy. Yummy. Didn't get sick though...

--
Mikko Peltoniemi
Film & Video Editor, Avid Technician at large.
http://editor.is.dreaming.org

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

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

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

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

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

On Tue, 17 Aug 2004 22:02:18 -0400, > wrote:

>In article >,
>says...
>> 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,
>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,
Thanks for the informative reply. I've been buying the half pint
container of bleu cheese crumbles because it's so easy to add a
tablespoon to my salads. In this form, I'm not able to tell the
difference between the "good" mold introduced during manufacturing and
"bad" mold from my environment.

I may switch to buying a small wheel instead and see if it keeps
longer before becoming contaminated. It won't be difficult to make my
own crumbles and this may give me a more favorful cheese too.

--
Bob Simon
remove x from domain for private replies

On Tue, 17 Aug 2004 22:02:18 -0400, > wrote:

>In article >,
>says...
>> 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,
>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,
Thanks for the informative reply. I've been buying the half pint
container of bleu cheese crumbles because it's so easy to add a
tablespoon to my salads. In this form, I'm not able to tell the
difference between the "good" mold introduced during manufacturing and
"bad" mold from my environment.

I may switch to buying a small wheel instead and see if it keeps
longer before becoming contaminated. It won't be difficult to make my
own crumbles and this may give me a more favorful cheese too.

--
Bob Simon
remove x from domain for private replies