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And having faile say that, it would also depend on what cheese. Danish blue/stilton has more mold in it alrdy- thats what the blue is... so it woul go yukky quicker.
 

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Most cheeses are still good if it molds. Mold is a natural occurance to aging cheese. You just trim the moldy part off, and the rest of it is fine.
 

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Empath said:
Most cheeses are still good if it molds. Mold is a natural occurance to aging cheese. You just trim the moldy part off, and the rest of it is fine.
Exactly. It varies on the fridge I find. How moist it is in there, how much vegetable matter there is.
 

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Once I forgot to wrap up the cheddar cheese when I put it away with the stilton, so the stilton's blue mould crept across and started living on the cheddar. The result was a strange hybrid cheese (Steddar? Chilton?) When I saw the mould on the cheddar I just threw it away, which was a bit stupid of me, seeing as straight afterwards I cut myself some stilton. :roll:
 

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lol, ur all mad talkin bout cheese :lol:

i dont like any of that smelly sock stilton stuff ==>
just chedder, baby bells and cheese strings for me thanx :p
 

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Discussion Starter #13
mold has to have sunlight, fresh air, and it's gotta be moist. my friend found that out. ok...no one cares, right?
 
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