Mastodawn

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

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Mason Loring Bliss

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.