[Cheese] brown mold on blue cheese

[Brian]

OK
(I'm going back a few posts here)  are you saying that one should leave the 
brown and blue mold on the unwaxed cheese in order to protect it as wax 
would?  I have been busy scrubbing with salt water and a toothbrush.

Brian

----- Original Message ----- 
From: "Jack Schmidling" <arf at mc.net>
To: "The Cheese Makers' Digest" <cheese at hbd.org>
Sent: Tuesday, January 31, 2006 8:01 PM
Subject: Re: [Cheese] brown mold on blue cheese


> WEMerlin at aol.com wrote:
>> When you eat this
>> cheese, is this mold a concern for health or taste? Do you scrape off 
>> what you
>> can and not worry about the rest, or do you cut off enough cheese to get 
>> rid
>> of  all of it? Or is there a way to 'wash' it off?
>
> As a general rule, just consider the rind waste.  It's a lot easier than
> worrying about it.  I don't know of any mold that is a health risk but
> most of them taste pretty yucky at the surface because that is mostly
> sporangia or the fruiting bodies I referred to previously.
>
> Unless you are waxing a cheese, the rind is a necessary evil.  It takes
> the place of wax and like wax, is removed before eating.
>
> js
>
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