I got a pack of aged gorgonzola last week in Italy- DOP, stagionato in grotta, all that good stuff. Just opened it, and in addition to the regular, known-good mold there is a bit of grey fluffy mold, just on the rind. The cheese spent roughly 20 hrs at temperatures from 5*C to 25*C while travelling, so I am worried if some undesirable mold didn’t develop. Is this safe to eat and maybe just a quirk of old gorgonzola, or should I throw it out?
by Specialist-Bug6765
8 Comments
Just cut it off and fucking eat it. Or ask your mum.
Under the silver wrapper, most blue cheese looks like this. Eat around the nasty parts
should be good to go! looks like a normal gorgonzola to me
Everything is edible once
NO TOUCHY TOUCHY!!
It’s fine. And I am desperate for a moratorium on these types of posts.
Absolutely normal, enjoy!
Lmao, bubs, eat it. Avoid the silver parts. Enjoy.