Do you trim it off?

 

Do you toss the entire piece? 

 

Do you hope that maybe it is good for you and eat it anyway? 

2 minutes ago, 1FinickyOne said:

Do you trim it off?

 

Do you toss the entire piece? 

 

Do you hope that maybe it is good for you and eat it anyway? 

I like "blue" cheeses anyway, so not afraid to eat a bit of mould, however if there is a lot of it around the outside, I usually just trim that off and eat the rest of it!

 

Never got sick yet........and hopefully they are not famous last words, as the saying goes!

Brie and Camembert are mould through and through. Good to consume some good (bad) stuff in your diet.  And I've heard from a very reliable source on the internet it protects you from C-19.

3 minutes ago, DaLa said:

it protects you from C-19.

That and staying at least a km from other people... [while wearing a mask of course] 

11 minutes ago, DaLa said:

Brie and Camembert are mould through and through. Good to consume some good (bad) stuff in your diet.  And I've heard from a very reliable source on the internet it protects you from C-19.

That isn't the same mold, scraping of the top doesn't get rid of all of it too:

 

https://www.healthline.com/nutrition/moldy-cheese#mold-grown-cheese

 

 

one of the many other ways of reducing the onset of mold

 -  is to never handle it (the block) directly with your bare fingers

Cut off the mould and  rub the outside of cheese block with vinegar (with clean hands!). It won't taint the cheese.

20 minutes ago, 1FinickyOne said:

That and staying at least a km from other people... [while wearing a mask of course] 

Eat mouldy cheese and people will stay as far away from you as they can anyway.

Cut it off

Better to toss your cheese prior to it getting mold.

42 minutes ago, bkk6060 said:

Cut it off

Better to toss your cheese prior to it getting mold.

Hahaha. Toss the cheese without mold and eat those with mold, is it what you mean ?

Never around long enough to get extra mold.

gone in 60 seconds, Aroy. 

I am 63 years old, and other than the intended mold in Blue Cheese, I have never seen mold in my cheese, but I shower regularly. 

2 hours ago, bkk6060 said:

Cut it off

Better to toss your cheese prior to it getting mold.

 

I'd say better to consume it first..

i looked it up on Google.     They said it was most likely Chlamydia 

Trim it off, and as previously mentioned, never touch cheese with bare fingers. 

I shave off the mould. It's rare I have any cheese in the fridge long enough for it to start moulding (other than Blue Cheese but that develops a different kind of mould if left long enough).

Tip I learned from dear old (long gone) dad. Put new cheese (unopened and still in it's original packaging) into an airtight container or ziplock bag before putting it into the fridge. It will last weeks longer.
I usually buy a couple small blocks of sharp cheddar and put them into zip lock baggies when I get home. I'll open one and keep it in the ziplock until it's finished, which could be a week or 3 weeks depending on various factors. The other block sits on the back shelf until I finally get around to using it.
No problems with mould. (Keep in mind that cheeses are often left for months, even years, to "age" without going mouldy. I think the "Epicure" is aged 36 months ?)

However awhile ago I started using a "cheese dish" for some odd reason instead of keeping the cheese in a ziplock. Once in awhile it's there long enough to start developing a wee bit of mould. Just cut a thin slice off and carry on. No (noticeable) change in the flavour.

I just trim off the faces of the block that have developed a little mold. Seems to be ok.

If its mold on your Fromunda cheese I would get a second opinion. That's just me though

On 1/16/2021 at 1:49 PM, 1FinickyOne said:

Do you trim it off?

 

Do you toss the entire piece? 

 

Do you hope that maybe it is good for you and eat it anyway? 

Eat it every time, good for your immune system

On 1/16/2021 at 5:27 PM, bkk6060 said:

Cut it off

Better to toss your cheese prior to it getting mold.

Toss it in my direction.... 

Yes i would cut it off & eat it but,    not when i have just bought it from  a Supermarket in South Pattaya Road, 

Cheese doesn't last long enough in my house to get a chance to go mouldy, we eat it within a few days of buying it. 

On 1/16/2021 at 2:25 PM, ballpoint said:

Eat mouldy cheese and people will stay as far away from you as they can anyway.

That helps social distancing. 55555, very necessary nowadays...????????

2 hours ago, Kerryd said:

I shave off the mould. It's rare I have any cheese in the fridge long enough for it to start moulding (other than Blue Cheese but that develops a different kind of mould if left long enough).

Tip I learned from dear old (long gone) dad. Put new cheese (unopened and still in it's original packaging) into an airtight container or ziplock bag before putting it into the fridge. It will last weeks longer.
I usually buy a couple small blocks of sharp cheddar and put them into zip lock baggies when I get home. I'll open one and keep it in the ziplock until it's finished, which could be a week or 3 weeks depending on various factors. The other block sits on the back shelf until I finally get around to using it.
No problems with mould. (Keep in mind that cheeses are often left for months, even years, to "age" without going mouldy. I think the "Epicure" is aged 36 months ?)

However awhile ago I started using a "cheese dish" for some odd reason instead of keeping the cheese in a ziplock. Once in awhile it's there long enough to start developing a wee bit of mould. Just cut a thin slice off and carry on. No (noticeable) change in the flavour.

I would agree with all of this and ad some people may get confused by the fact that cheese develops salt on the outside while drying in the fridge and may be wrongly interpreted as mold....

I buy a 1 kilo block of Gouda each month. I slice off pieces weekly. Any exterior mold I cut off before slicing. No problems.

Cut it off. But if the cheese has dried out, foget "boudit.

I agree about cutting off the mouldy outer layer but don't shave it off. As has been said the mould is not just skin deep. Blue cheese is possibly a good choice if you have any infections but amoxicillin is probably cheaper. 

"Blue cheese is a type of cheese made using cultures of Penicillium, a type of mold.

Certain types of mold produce compounds called mycotoxins, which are considered toxic to humans.

These mold spores can grow on foods due to spoilage, and they’re typically fuzzy and white, green, black, blue, or grey.

However, unlike these types of mold, the varieties of Penicillium used to produce blue cheese don’t produce toxins and are considered safe to consume.

During the cheesemaking process, Penicillium is added after the curds have been drained and rolled into wheels. The blue cheese is then left to age for 2–3 months before it’s ready to enjoy.

Penicillium is responsible for the distinct taste and smell of blue cheese, along with its signature blue and green veins and spots."

I wonder what the hell is in that Stilton? who cares

On 1/16/2021 at 2:00 PM, DaLa said:

And I've heard from a very reliable source on the internet it protects you from C-19.

Certainly protects you from a second date...

3 hours ago, AhFarangJa said:

Trim it off, and as previously mentioned, never touch cheese with bare fingers. 

And if you are making a ham, cheese and salad sandwich remember to use a separate cutting board for meat, dairy, vegs and bread. And never touch any of it with your bare hands unless suitably sanitised.   LOL