Mason Loring Bliss

I feel like the answer is oging to be "throw it out! now!" but my kid has been making cheese, and she noticed that one of the waxes had cracked, and opening that cheese, mold was growing.

It looks and smells (and, uh, tastes) like blue cheese to me, but it's likely not safe. Is there any reasonable way to find out what kind of mold this is, or to accurately characterize its safety?

Thanks!

#cheese #mold #foodsafety

Feb 28 at 12:37amWeb
Show threadMason Loring BlissFeb 28
Mayo draws a line between hard and soft cheese. This is fairly hard but it's clearly pretty heavily invaded, so I'm going to read more and withhold judgement. Sources of information still welcome. We still need to research what actual bacteria would yield blue cheese or gorgonzolla.
Show threadmonica DavisFeb 28
Oh man, I totally get that. When your kid makes something, you really want it to be okay. But once the wax cracks and mold gets in, it’s no longer protected. Even if it smells like blue cheese, there’s no way to know what it is without testing. I wouldn’t risk it, especially homemade. It sucks to toss it, but better safe than sorry.

What kind of cheese was she making? Maybe we can help prevent it next time.
Show threadMason Loring BlissFeb 28

@monica Cheddar, and it seems like the wax is generally working, but she noticed this one was cracked. This is a new hobby of hers, but I fully support it, as we get milk from local cows that live good lives. Their calves aren't taken from them young, as happens with most cows, so this is a way to have cheese that's (more, if not 100%) ethically acceptable.

She also makes mozarella. It's all really good, but this is the first time a wheel has been afflicted by mold. This is the first wax coating that's cracked, and we don't have a good root cause as yet.

Show threadmonica DavisFeb 28
I love that you’re getting milk from local cows that are treated well. That really says a lot about you. Knowing where your food comes from and supporting farms that care is such a gift.

Since this is the first wax crack, I’d check storage conditions, maybe temperature or humidity changes. Even small shifts can weaken the wax.

It’s such a cool hobby. Making cheddar from ethical, local milk is pretty awesome.
Show threadMason Loring BlissFeb 28

@monica Grace in this house involves thinking through the foodchain and being grateful for all the animals and people involved both at the start of the chain and on, including truck drivers, grocery store workers, etc. Then we reiterate and refine what needs to change. It helps keep us focused.

We're also into simplicity and sustainability where possible, and to the extent possible. The cheesemongering is an example. Building rather than buying what and where we can is good. For digital stuff we're big fans of self-hosting.

On the flip side, not everyone agrees with the sort of activism we push, but that's always going to be the case, regardless of stance.

Show threadmonica DavisFeb 28
I really respect the intention behind how you live. Being mindful about the whole chain, not just the end product, takes thought and consistency. It’s cool to see someone actually living that out instead of just talking about it.

I like the “build when you can” mindset too. It keeps things grounded and honest.

Hope you guys have a calm and meaningful weekend 😊
Show threadMason Loring BlissFeb 28
@monica It's been nicely quiet so far, when we stay away from media. The news is rightfully distressing.
Show threadmonica DavisMar 1
I really get what you’re saying. With wars overseas, political tension at home, and nonstop media noise, the news cycle feels like it’s constantly feeding anxiety and anger.

When the world feels unstable, focusing on your local community, real food, and things you can make with your own hands is grounding. Putting energy into what you can build and nurture is powerful. Not everyone has the space to live that way, and I truly admire that you’ve created it.
Show threadMason Loring BlissMar 1
@monica I recognize and am grateful for my good luck. The trick is passing it on to everyone else.
Show threadJeffreySmith 🌻🍉🇨🇦Feb 28

@mason

I believe if after 7 days I still see you are up and posting - the cheese is safe!

Show threadMason Loring BlissFeb 28
@JeffreySmith If it's problematic I bet I'll find out sooner than that. ;)