That is a very coarse categorisation.
Really hard cheese, like parmigiano reggiano, is almost always already “contaminated”, which is why the last few centimetres towards the crust shouldn’t be eaten.
For anything softer than that, f.i. middle-aged Gouda or Emmental, I wouldn’t risk it, as the mould will already be spread far wider than visible.
Yeah, there still are heaps of MSG in them and therefore a lot of traditional “cucina povera” recipes make use of them.
Still, at least for parmigiano reggiano, modern food science has found that the mold living in the cheese dairies penetrates the rind several centimetres deep and is almost ubiquitous.
Likely it is as always: the dose makes the posion.
Because what you see that we call mold is the fruit of a vast root system. In hard cheese if you can cut an inch or two in every direction from the mold you likely will get the root system with it. With a soft cheese (or bread) that root system is likely spread through the food pretty thoroughly.
Hard cheeses are dense enough that the mold can only grow on the surface. If you cut off the moldy parts and discard them, you’re getting rid of the vast majority of the mold. There will likely be some spores on the rest of the cheese, but not enough to harm you.
Soft cheeses are much less dense, meaning that the mold can penetrate below the surface more easily. If you can see mold on top then it’s likely throughout the cheese, and thus it’s much less safe to eat.
Hard cheeses, yes. Soft cheeses, no.
That is a very coarse categorisation. Really hard cheese, like parmigiano reggiano, is almost always already “contaminated”, which is why the last few centimetres towards the crust shouldn’t be eaten.
For anything softer than that, f.i. middle-aged Gouda or Emmental, I wouldn’t risk it, as the mould will already be spread far wider than visible.
Wait, so all these years I’ve cut the mold off my blocks of cheddar I’ve been eating the mold? Damn
Yep. The part you see is just the fruiting body, the roots of the mold go deep and you won’t see them.
https://www.foodandwine.com/how-to-add-flavor-to-soups-and-stews-with-parmesan-rinds-7373158
Yeah, there still are heaps of MSG in them and therefore a lot of traditional “cucina povera” recipes make use of them.
Still, at least for parmigiano reggiano, modern food science has found that the mold living in the cheese dairies penetrates the rind several centimetres deep and is almost ubiquitous.
Likely it is as always: the dose makes the posion.
“the dose makes the posion.”. Well said
Why is it a no for soft cheese?
Because what you see that we call mold is the fruit of a vast root system. In hard cheese if you can cut an inch or two in every direction from the mold you likely will get the root system with it. With a soft cheese (or bread) that root system is likely spread through the food pretty thoroughly.
Look at Mr Money bags over here, throwing away 3-4 inches of cheese when even the store brand stuff is like $15 a block!
Hard cheeses are dense enough that the mold can only grow on the surface. If you cut off the moldy parts and discard them, you’re getting rid of the vast majority of the mold. There will likely be some spores on the rest of the cheese, but not enough to harm you.
Soft cheeses are much less dense, meaning that the mold can penetrate below the surface more easily. If you can see mold on top then it’s likely throughout the cheese, and thus it’s much less safe to eat.
I didn’t know this and don’t want to know this.
Which part?
Mold has roots, they’re everywhere under the fuzzy part, and apparently can’t see them.
Yes, absolutely do not eat moldy bread. It is all up in there.