We bought this cheese from a cheese shop on Sunday (they cut a piece) and by Thursday it was very moldy.
One of us is pregnant so we are extra careful.
The cheese is a wild garlic yarg (Cornish), pasteurised cow milk (I think that matured for five weeks). Very beautiful with the wild garlic, I don’t have good photos here.
I think that for fresh cheeses it’s not safe to cut and eat the rest, because the mold a lot into it. For this, harder cheeses, with white mold: is it safe to cut and eat the non-moldy parts? or better throw it away?
Which mold is it? (I mean, I think that the blue mold is sometimes Penicillium, is this expected to be a specific type?). Why did it happen in only a few days? When we bought a bigger piece from the cheese maker, I think that didn’t go bad that fast.
It was in the fridge, quite carefully wrapped in the shop but not in a vacuum bag.
i-do-the-designing on
Did you try rubbing all over yourself while yelling ‘I like potatoes!!’ I’ve heard that works.
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We bought this cheese from a cheese shop on Sunday (they cut a piece) and by Thursday it was very moldy.
One of us is pregnant so we are extra careful.
The cheese is a wild garlic yarg (Cornish), pasteurised cow milk (I think that matured for five weeks). Very beautiful with the wild garlic, I don’t have good photos here.
I think that for fresh cheeses it’s not safe to cut and eat the rest, because the mold a lot into it. For this, harder cheeses, with white mold: is it safe to cut and eat the non-moldy parts? or better throw it away?
Which mold is it? (I mean, I think that the blue mold is sometimes Penicillium, is this expected to be a specific type?). Why did it happen in only a few days? When we bought a bigger piece from the cheese maker, I think that didn’t go bad that fast.
It was in the fridge, quite carefully wrapped in the shop but not in a vacuum bag.
Did you try rubbing all over yourself while yelling ‘I like potatoes!!’ I’ve heard that works.
This sub is vile