Creating a Post Consumer Life & Homestead in
Truth or Consequences, New Mexico. Making Our Own Fuel, Power, Food & Medicine, Building Materials and Domestic Goods since 2006.
How does it taste?
we threw it out. too scary! should have sent it to you to try out first.
Might just be regular mold... many kinds look similar to the human eye. The wrong kinds of mold, meaning the inedible kinds produce aflatoxin, which is not good for you even in small amounts, so...When in doubt... throw it out.
What a shame! I see you vacuum sealed them - whenever I have seen cheddar being made it is allowed to breathe, but then again it was in a dairy.
Here's a link on aging your cheese.http://www.cheesemaking.com/includes/modules/jWallace/OnLineNews/NewsFiles/Cave/Cave1.html
it is most likely penicillium roqueforti, which is totally harmless but will impart a "wrong" taste on the cheddar (but is desired for other cheeses). Even if it is NOT P.R., it is perfectly safe to wash off (or if it is a little deep, cut off) and eat the rest of the cheese.
it is most likely Penicillium roqueforti, which is perfectly harmless but will impart a "wrong" flavor on the cheddar (but is fine for the flavor of other cheeses like bloomy Loire Valley style cheeses). Even if it is NOT P.R., it is perfectly safe to either wash off (or if it is grown in a little deeper, cut off) and eat the rest of the 90% of the cheese.
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