yuunikkiIf i see a tiny but of mold on a slice of cheese can I tear the part with the mold off and still eat the rest of the untouched cheese?
RalphWiggumCheese yes, bread no.
how come not bread?
Bread mold can cause serious illness, especially if you are subject to long-term exposure and inhaled spores from the mold.
CorrodedThe stalks of the mold may also be much deeper in the bread than the hotspots you might cut off.
The mold you see is just the surface of the mold. The mycelium has grown through the rest of the bread but it’s not as visible.
Black bread mold hallucinations were pretty much the basis of a lot of religious epiphanies and witchcraft during the Middle Ages.
Tell me more about this black mold… Unless eating it means I might see God in person.
There’s probably a wiki article, but it’s a mold that grows on black bread, not black mold on white bread. I don’t know about it killing people but it was the Middle Ages, who’d notice another death?
MostlyBlindGamerWell, Ergot is certainly interesting: Speculated cause of hysterics and hallucinations - Wikipedia.
I don’t know if the illness thing is true, but bread is also porous. It’s probably spread throughout your bun or whatever already just by blowing around.
If you want to avoid ingesting mold, you should throw the whole cheese away. When you see a spot of mold, it has already spread much further.
will i die
Unlikely
Most cheese molds, at least on harder cheeses, are pretty benign. Some are even left to mold intentionally. If you see some mold, you’re probably not going to be able to get rid of all of it - it goes deeper then deeper than you’d think. But it’s probably fine to eat as long as that doesn’t bother you (I do it all the time).
Yeah it’s definitely going to depend on each person’s ability to handle those things. I’m in a similar boat, I’ve eaten stuff that should have killed me, and yet I don’t even know the meaning of food poisoning and have absolutely cut the gray mold off cheese and then happily finished off the block. Other people get sick just looking at food the wrong way. “Is that mold on your cheese – hurk” No dude, it’s pepper-jack.
All true, though when I said “bother you,” I meant mentally. Hard cheese molds is generally pretty safe (I’m hedging because I don’t know if there are exceptions).
Heh we all know there’s always an exception. The question is whether that type can even grow in your part of the world, or even survive transfer through the air.
eventually, yes
Jarmerbahahahaha. I just wanted to thank you for making me literally laugh out loud.
I’m glad I accomplished something today.
Thanks for telling me. Sometimes it feels like I’m typing into the void.
No_EponymThen, every now and then, the void types back.
I think we will, too.
TheGreenGolemDefinitely yes. Somewhere in the next hundred years.
Hard cheeses, yes. Soft cheeses, no.
Why is it a no for soft cheese?
CountVonHard cheeses are dense enough that the mold can only grow on the surface. If you cut off the moldy parts and discard them, you’re getting rid of the vast majority of the mold. There will likely be some spores on the rest of the cheese, but not enough to harm you.
Soft cheeses are much less dense, meaning that the mold can penetrate below the surface more easily. If you can mold on top, it’s likely throughout the cheese and thus much less safe to eat.
I didn’t know this and don’t want to know this.
Which part?
Mold has roots, they’re everywhere under the fuzzy part, and apparently can’t see them.
Yes, absolutely do not eat moldy bread. It is all up in there.
Because what you see that we call mold is the fruit of a vast root system. In hard cheese if you can cut an inch or two in every direction from the mold you likely will get the root system with it. With a soft cheese (or bread) that root system is likely spread through the food pretty thoroughly.
In hard cheese if you can cut an inch or two in every direction
Look at Mr Money bags over here, throwing away 3-4 inches of cheese when even the store brand stuff is like $15 a block!
That is a very coarse categorisation. Really hard cheese, like parmigiano reggiano, is almost always already “contaminated”, which is why the last few centimetres towards the crust shouldn’t be eaten.
For anything softer than that, f.i. middle-aged Gouda or Emmental, I wouldn’t risk it, as the mould will already be spread far wider than visible.
Yeah, there still are heaps of MSG in them and therefore a lot of traditional “cucina povera” recipes make use of them.
Still, at least for parmigiano reggiano, modern food science has found that the mold living in the cheese dairies penetrates the rind several centimetres deep and is almost ubiquitous.
Likely it is as always: the dose makes the posion.
“the dose makes the posion.”. Well said
Wait, so all these years I’ve cut the mold off my blocks of cheddar I’ve been eating the mold? Damn
Yep. The part you see is just the fruiting body, the roots of the mold go deep and you won’t see them.
TheWeirdestCuntHomemade blue cheese.
Resident Evil 8: The Molded Cheese DLC
If the mold is visible, that means that there are spores everywhere already. It’s fine though, for most of the times, for the hard cheeses like the others said. But it’s something that you should know.
Don’t we eat mold spores all the time though?
We do. But it’s also something that you should know is what I’m saying.
SmokeyDope11 spores per second to be more precise. The air is full of em
110% of statistics on the internet are made up.
Like, that sounds about right, but there’s no way you could pin it down that well, it’s heavily going to depend on where you’re standing.
Statistics is about averages not specifics, though admittedly I forgot where exactly I heard the 11 spores per second thing there’s a chance I may be misremembering. If I remember where the sauce on that is I’ll come back and put the link or reference
Please do. Maybe you could take an average across a subset of places, like just university classrooms.
Mold spores Georg is an outlier and should not have been counted.
As with anything, it’s all about the concentration.
If the mold is visible you’re on land outside of a cleanroom, that means that there are spores everywhere already.
FTFY
Only one way to find out…
Oh yeah. I’ve never done it any other way. With any kind of cheese.
orangeNgreenBlue cheese has mold in it.
Not the same mold that grows in bread and stuff. Or the mold that grows on other cheese
I mean, it can be, but there’s definitely other kinds that are less enjoyable.
Oh, I know. I was just quoting a skit
Blue cheese has mold in it! Turning random Internet drama into songs. Part 4 (@Lubalin)
Which salad dressing is your favorite?All credit goes to @LubalinFollow Lubalin on YouTubehttps://youtube.com/channel/UC8-6D57Us7J6JgGfiAzVl5AAnd TikTokhttps...
MothraMost people here saying it’s fine for hard cheese but not for soft ones or bread. I mean, they’re not wrong. But you asked about a tiny bit of mould.
I’ve removed the mouldy parts of hard cheese, soft cheese, cream cheese, breads, and fruits, and have eaten the rest more times I can remember. I never got sick from it. If you are considering eating what’s left of food after discarding a mouldy part, make sure to judge by smell and sight as well. Does it stink? Is the color off? Taste a little bit, is it bitter or sour? If the answers to all these are “no”, then it’s very likely safe.
Yes! Using all of one’s senses is crucial. I for one won’t eat those strawberries that scream when you bite into them.
I prefer the ones who moan in pleasure as you bite into them