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Summary: Mold on cheese is formed by the fermentation process, and some molds are healthier than other cheeses. Discover the time that a piece of cheese should be thrown away with help from the manager of a cheese shop in this free video on cheese and mold.
Brandon Fuson is the general manager of Corrieri's Formaggeria in Nashville, Tenn., which offers a wide array of artisan and international cheeses, meats and gourmet foods.read more
"How are you doing? Today we are going to talk about mold on cheese. Actually when people think of mold on cheese they get kind of scary and start curling up. Actually mold on cheese is actually healthier than some of the stuff we eat today. Mold is actually formed by the factor of in the fermentation process, mold is gathered around the cheese to give it its rind you could say. Some cheeses like let's say in ordinary brie if you notice really closely the whole thing is mold and yes you can eat this rind and actually it doesn't smell bad at all either but you do need to worry about is that there are some kinds of molds out there which are on cheese that is not good. If you see a dark green mold on a cheese other than a blue cheese you might want to scrape it off or throw away that cheese because it is done. But take some cheese like this, nice very fine, white and you're fine. Actually it is a lot healthier for you. Like bleu cheeses with the penicillin and the green vines, same concepts this is a very healthy mold and go ahead try some. But I will warn you though if your stomach is not ready for it, don't do it."
eHow Article: Where Does Mold on Cheese Come From?
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