Topic: safety of cutting away mold

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Posted at November 27, 2015, 4:24 pm:

I just read somewhere that cutting mold off of bread doesn't necessarily make it safe to eat. The mold can have tendrils (my word; I don't remember what the article called them ) that reach out into the texture of the bread, beyond the surface greenish-whitish stuff. Does the same go for cheese? Since the texture of cheese is so much more dense, I figured whatever looked uniformly white or yellow after the mold was cut away should be OK to eat. Is that just dumb?

Original of the message was taken from http://www.cheftalk.com/forums/

Replies:

I believe the rule of thumb is that if the food is of the hard variety...

I think I remember hearing something about making sure to trim an inch...

I remember reading somewhere that bread mold was the most dangerous on...

In science we experimented, bread mold spores travel, spores on hard c...

Agreed.

if you have to throw out cheese with mold, then what about gorgonzola!...

And I always thought penicillin came from bread mold! And in the midd...

Like Cheri, several of you mentioned that hard cheeses were OK to use ...

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