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:

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