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Color of Mold
Is the color of the mold on the piece of cheddar cheese in my
refrigerator an indicator of anything? I somehow think the thin spots of white mold seem less bad (for lack of a better word) than the blue-ish stuff. You're welcomed to reply "I think so" or "I don't think so" but I'd love to know if anyone actually has some science on this one, e.g., are mold colors indicative of anything, does it depend on the mold originally used in the making of the cheese, etc. The cheese in question is all natural, grass-fed, sung to by lovely maidens and men as it aged - that sort. Thanks. -S- |
Color of Mold
On Fri, 31 Oct 2014 08:24:48 -0400, "Steve Freides" >
wrote: >Is the color of the mold on the piece of cheddar cheese in my >refrigerator an indicator of anything? I somehow think the thin spots >of white mold seem less bad (for lack of a better word) than the >blue-ish stuff. > >You're welcomed to reply "I think so" or "I don't think so" but I'd love >to know if anyone actually has some science on this one, e.g., are mold >colors indicative of anything, does it depend on the mold originally >used in the making of the cheese, etc. > >The cheese in question is all natural, grass-fed, sung to by lovely >maidens and men as it aged - that sort. > >Thanks. > >-S- > I'm sure the colors of mold are very indicitave of exactly what kinds of mold they are. But I am not a mold-ologist and know little about them. John Kuthe... --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com |
Color of Mold
On 10/31/2014 9:16 AM, John Kuthe wrote:
> On Fri, 31 Oct 2014 08:24:48 -0400, "Steve Freides" > > wrote: > >> Is the color of the mold on the piece of cheddar cheese in my >> refrigerator an indicator of anything? I somehow think the thin spots >> of white mold seem less bad (for lack of a better word) than the >> blue-ish stuff. >> >> You're welcomed to reply "I think so" or "I don't think so" but I'd love >> to know if anyone actually has some science on this one, e.g., are mold >> colors indicative of anything, does it depend on the mold originally >> used in the making of the cheese, etc. >> >> The cheese in question is all natural, grass-fed, sung to by lovely >> maidens and men as it aged - that sort. >> >> Thanks. >> >> -S- >> > > I'm sure the colors of mold are very indicitave of exactly what kinds > of mold they are. But I am not a mold-ologist and know little about > them. > > John Kuthe... > > --- > This email is free from viruses and malware because avast! Antivirus protection is active. > http://www.avast.com > The mold of blue cheese is common to more than one variety of cheese: Penicillium Roqueforti. Many molds of other colors, appearing on vegetables for example, are a sufficient warning for me to discard them. -- Jim Silverton (Potomac, MD) Extraneous "not." in Reply To. |
Color of Mold
On Fri, 31 Oct 2014 08:24:48 -0400, "Steve Freides" >
wrote: >Is the color of the mold on the piece of cheddar cheese in my >refrigerator an indicator of anything? I somehow think the thin spots >of white mold seem less bad (for lack of a better word) than the >blue-ish stuff. > >You're welcomed to reply "I think so" or "I don't think so" but I'd love >to know if anyone actually has some science on this one, e.g., are mold >colors indicative of anything, does it depend on the mold originally >used in the making of the cheese, etc. > >The cheese in question is all natural, grass-fed, sung to by lovely >maidens and men as it aged - that sort. > >Thanks. > >-S- > the rule of thumb is that you can cut mold off of hard cheese and the cheese is safe to eat. You shouldn't cut mold off of soft cheese. On blue cheese, any mold that wasn't intended to be there means you should throw the cheese away. Janet US |
Color of Mold
"Steve Freides" > wrote in message ... > Is the color of the mold on the piece of cheddar cheese in my refrigerator > an indicator of anything? I somehow think the thin spots of white mold > seem less bad (for lack of a better word) than the blue-ish stuff. > > You're welcomed to reply "I think so" or "I don't think so" but I'd love > to know if anyone actually has some science on this one, e.g., are mold > colors indicative of anything, does it depend on the mold originally used > in the making of the cheese, etc. > > The cheese in question is all natural, grass-fed, sung to by lovely > maidens and men as it aged - that sort. Of course it means something. There are many species of mould. Black moulds for example tend to be rather deadly. --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com |
Color of Mold
On Fri, 31 Oct 2014 12:56:01 -0500, Sqwertz >
wrote: >On Fri, 31 Oct 2014 09:10:20 -0600, Janet Bostwick wrote: > >> the rule of thumb is that you can cut mold off of hard cheese and the >> cheese is safe to eat. > >That's not true. The mold may be safe to eat, but the cheese is >contaminated all the way through (unless you somehow just contaminated >the outside of the cheese). Cutting off the visible mold won't make >it any safer. > >Most people way they can't taste it, but I can taste the mold inside >cheese when my mother used to insist that I can just cut it off and >it'll be fine. > >-sw Scroll 3/4 of the way down this page http://tinyurl.com/ld2asqk You're looking for the chart. Read what is said about cheese, specifically hard cheese. Janet US |
Color of Mold
On Fri, 31 Oct 2014 12:56:01 -0500, Sqwertz >
wrote: >On Fri, 31 Oct 2014 09:10:20 -0600, Janet Bostwick wrote: > >> the rule of thumb is that you can cut mold off of hard cheese and the >> cheese is safe to eat. > >That's not true. The mold may be safe to eat, but the cheese is >contaminated all the way through (unless you somehow just contaminated >the outside of the cheese). Cutting off the visible mold won't make >it any safer. > >Most people way they can't taste it, but I can taste the mold inside >cheese when my mother used to insist that I can just cut it off and >it'll be fine. True... the part of mold that appears on the surface are the fruiting bodies, but before that occurs the entire piece of food is permeated through and through with the mold mycillium... food mold is a fungus, no different from mushrooms. Removing the part you can see does nothing to save the food, it's already way too late. |
Color of Mold
don't know much about mold, but what song was sung to it?
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Color of Mold
On Fri, 31 Oct 2014 15:14:47 -0500, Sqwertz >
wrote: >On Fri, 31 Oct 2014 13:31:55 -0600, Janet Bostwick wrote: > >> On Fri, 31 Oct 2014 12:56:01 -0500, Sqwertz > >> wrote: >> >>>On Fri, 31 Oct 2014 09:10:20 -0600, Janet Bostwick wrote: >>> >>>> the rule of thumb is that you can cut mold off of hard cheese and the >>>> cheese is safe to eat. >>> >>>That's not true. The mold may be safe to eat, but the cheese is >>>contaminated all the way through (unless you somehow just contaminated >>>the outside of the cheese). Cutting off the visible mold won't make >>>it any safer. >>> >>>Most people way they can't taste it, but I can taste the mold inside >>>cheese when my mother used to insist that I can just cut it off and >>>it'll be fine. >>> >>>-sw >> >> Scroll 3/4 of the way down this page >> http://tinyurl.com/ld2asqk >> You're looking for the chart. Read what is said about cheese, >> specifically hard cheese. >> Janet US > >The most dangerous amount of mold is on the outside where it has room >to flourish. But the mold has still penetrated to the inside. Your >link says to cut off "an inch all the way around the mold". With most >all blocks of retail hard cheeses, that would be the whole block of >cheese! snip >-sw I did say it was a rule of thumb. However, I have been known to cut off little bits of mold if I need the hard cheese for a dish. It isn't something I would put away for another time. I wouldn't serve to a guest. Janet US |
Color of Mold
Paul M. Cook wrote:
> "Steve Freides" > wrote in message > ... >> Is the color of the mold on the piece of cheddar cheese in my >> refrigerator an indicator of anything? I somehow think the thin >> spots of white mold seem less bad (for lack of a better word) than >> the blue-ish stuff. You're welcomed to reply "I think so" or "I don't >> think so" but I'd >> love to know if anyone actually has some science on this one, e.g., >> are mold colors indicative of anything, does it depend on the mold >> originally used in the making of the cheese, etc. >> >> The cheese in question is all natural, grass-fed, sung to by lovely >> maidens and men as it aged - that sort. > > > Of course it means something. There are many species of mould. Black > moulds for example tend to be rather deadly. I don't think one can take the answer to this question for granted because mold is part of the cheese-making process, although I confess I don't know more about it than that - which is why I asked. Do you have any reading on this subject you can recommend? -S- |
Color of Mold
Sqwertz wrote:
> On Fri, 31 Oct 2014 08:24:48 -0400, Steve Freides wrote: > >> Is the color of the mold on the piece of cheddar cheese in my >> refrigerator an indicator of anything? I somehow think the thin >> spots of white mold seem less bad (for lack of a better word) than >> the blue-ish stuff. >> >> You're welcomed to reply "I think so" or "I don't think so" but I'd >> love to know if anyone actually has some science on this one, e.g., >> are mold colors indicative of anything, does it depend on the mold >> originally used in the making of the cheese, etc. >> >> The cheese in question is all natural, grass-fed, sung to by lovely >> maidens and men as it aged - that sort. > > In general, of the typical molds that grow on food, white molds are > the least harmful, followed by green. Some molds will inhibit other > molds, but additional colors of molds are not good - they are not a > byproduct of another mold and are a different type of (usually > unwanted) contamination. > > -sw What I just said to Paul - do you have any reading, links, etc., on this subject? Thanks. -S- |
Color of Mold
Janet Bostwick wrote:
> On Fri, 31 Oct 2014 15:14:47 -0500, Sqwertz > > wrote: > >> On Fri, 31 Oct 2014 13:31:55 -0600, Janet Bostwick wrote: >> >>> On Fri, 31 Oct 2014 12:56:01 -0500, Sqwertz >>> > wrote: >>> >>>> On Fri, 31 Oct 2014 09:10:20 -0600, Janet Bostwick wrote: >>>> >>>>> the rule of thumb is that you can cut mold off of hard cheese and >>>>> the cheese is safe to eat. >>>> >>>> That's not true. The mold may be safe to eat, but the cheese is >>>> contaminated all the way through (unless you somehow just >>>> contaminated the outside of the cheese). Cutting off the visible >>>> mold won't make it any safer. >>>> >>>> Most people way they can't taste it, but I can taste the mold >>>> inside cheese when my mother used to insist that I can just cut it >>>> off and it'll be fine. >>>> >>>> -sw >>> >>> Scroll 3/4 of the way down this page >>> http://tinyurl.com/ld2asqk >>> You're looking for the chart. Read what is said about cheese, >>> specifically hard cheese. >>> Janet US >> >> The most dangerous amount of mold is on the outside where it has room >> to flourish. But the mold has still penetrated to the inside. Your >> link says to cut off "an inch all the way around the mold". With >> most all blocks of retail hard cheeses, that would be the whole >> block of cheese! > snip >> -sw > > I did say it was a rule of thumb. However, I have been known to cut > off little bits of mold if I need the hard cheese for a dish. It > isn't something I would put away for another time. I wouldn't serve > to a guest. > Janet US This was a pretty big, and thick, block of cheese. I cut off the mold, which for me meant making as thin a slice as possible in order to no longer see any mold, and used the rest happily. So far, everyone who partook of it is fine. There was a sizable amount of white mold plus one small speck of blue - I cut more carefully and took more away from around the blue. -S- |
Color of Mold
On Fri, 31 Oct 2014 15:39:45 -0400, Brooklyn1
> wrote: >On Fri, 31 Oct 2014 12:56:01 -0500, Sqwertz > >wrote: > >>On Fri, 31 Oct 2014 09:10:20 -0600, Janet Bostwick wrote: >> >>> the rule of thumb is that you can cut mold off of hard cheese and the >>> cheese is safe to eat. >> >>That's not true. The mold may be safe to eat, but the cheese is >>contaminated all the way through (unless you somehow just contaminated >>the outside of the cheese). Cutting off the visible mold won't make >>it any safer. >> >>Most people way they can't taste it, but I can taste the mold inside >>cheese when my mother used to insist that I can just cut it off and >>it'll be fine. > > >True... the part of mold that appears on the surface are the fruiting >bodies, but before that occurs the entire piece of food is permeated >through and through with the mold mycillium... food mold is a fungus, >no different from mushrooms. Removing the part you can see does >nothing to save the food, it's already way too late. How do you know the mycelical growth permeates the "entire piece of food"? Maybe it permeates just a small portion of the "entire piece of food". And then we can argue aboput extent of mycelical permeation!! John Kuthe... --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com |
Color of Mold
On Sun, 2 Nov 2014 11:15:46 -0600, Sqwertz >
wrote: >On Sat, 1 Nov 2014 08:48:43 -0400, Steve Freides wrote: > >> Sqwertz wrote: >> >>> In general, of the typical molds that grow on food, white molds are >>> the least harmful, followed by green. Some molds will inhibit other >>> molds, but additional colors of molds are not good - they are not a >>> byproduct of another mold and are a different type of (usually >>> unwanted) contamination. >> >> What I just said to Paul - do you have any reading, links, etc., on this >> subject? > >Not in particular, no. I'm just recalling what I've read from various >sources over the years. > >-sw there are soft foods and hard foods. The FDA says the mold can't penetrate deeply into hard foods -- hard cheese (see list in link) Janet US |
Color of Mold
On Friday, October 31, 2014 5:24:52 AM UTC-7, Steve Freides wrote:
> You're welcomed to reply "I think so" or "I don't think so" but I'd love > to know if anyone actually has some science on this one, e.g., are mold > colors indicative of anything, does it depend on the mold originally > used in the making of the cheese, etc. We had trouble with cheeses molding in a place we previously lived. A successful recommendation was to wrap the cheese in vinegar-soaked cloth. |
Color of Mold
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Color of Mold
> wrote in message ... > On Friday, October 31, 2014 5:24:52 AM UTC-7, Steve Freides wrote: > >> You're welcomed to reply "I think so" or "I don't think so" but I'd love >> to know if anyone actually has some science on this one, e.g., are mold >> colors indicative of anything, does it depend on the mold originally >> used in the making of the cheese, etc. > > We had trouble with cheeses molding in a place we previously lived. A > successful recommendation was to wrap the cheese in vinegar-soaked cloth. Yes! My Grandmother did that! -- http://www.helpforheroes.org.uk/shop/ |
Color of Mold
Cheryl wrote:
> I'm the same . If mold appears th e whole thing goes into the trash. That's what I used to do, but my wife said it wasn't necessary, so (after a couple of decades or so) I changed - so far, I haven't found any adverse consequence to cutting the mold off the cheese and using the rest. -S- |
Color of Mold
"Steve Freides" > wrote in message ... > Cheryl wrote: > >> I'm the same . If mold appears th e whole thing goes into the trash. > > That's what I used to do, but my wife said it wasn't necessary, so (after > a couple of decades or so) I changed - so far, I haven't found any adverse > consequence to cutting the mold off the cheese and using the rest. I have read that if you can see mold, it goes throughout. You just can't see some of it. |
Color of Mold
Julie Bove wrote:
> "Steve Freides" > wrote in message > ... >> Cheryl wrote: >> >>> I'm the same . If mold appears th e whole thing goes into the >>> trash. >> >> That's what I used to do, but my wife said it wasn't necessary, so >> (after a couple of decades or so) I changed - so far, I haven't >> found any adverse consequence to cutting the mold off the cheese and >> using the rest. > > I have read that if you can see mold, it goes throughout. You just > can't see some of it. Whether it goes through or not, so far, it hasn't hurt me or any member of my family, so I'm thinking that whether it goes through or not is a moot point. -S- |
Color of Mold
"Steve Freides" > wrote in message ... > Julie Bove wrote: >> "Steve Freides" > wrote in message >> ... >>> Cheryl wrote: >>> >>>> I'm the same . If mold appears th e whole thing goes into the >>>> trash. >>> >>> That's what I used to do, but my wife said it wasn't necessary, so >>> (after a couple of decades or so) I changed - so far, I haven't >>> found any adverse consequence to cutting the mold off the cheese and >>> using the rest. >> >> I have read that if you can see mold, it goes throughout. You just >> can't see some of it. > > Whether it goes through or not, so far, it hasn't hurt me or any member of > my family, so I'm thinking that whether it goes through or not is a moot > point. Agreed! It has never hurt me -- http://www.helpforheroes.org.uk/shop/ |
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