[Cheese] brown mold on blue cheese

[WEMerlin@aol.com]

My first blue cheese, a gorgonzola, is almost ready to eat. My question  
concerns the orange-brown mold that grows on the surface of the cheese. I have  
faithfully scraped off this mold every week but of course you can't get all of  
it without scraping off a fair amount of cheese with it. 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? Any advice would be great!
 
Thanks,
Wayne
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