We Definitively Solved the Debate Over Whether You Can Still Eat Cheese With Mold on It

If your relationship with cheese is an intense commitment, you might have a hard time letting go.

You went to your favourite cheesemonger and bought three to five cheeses of various textures and milks, went home and arranged them artfully on your favourite cheeseboard, poured a glass or three of wine while the cheese came to room temperature, and had a little post-work snack. You know, just a regular day.

Then you wrapped up the leftovers, put them in the fridge, bought new cheese the next day, and forgot the old cheese existed until the smell from your cheese drawer is so overpowering that you’re forced to investigate.

And then, a dilemma: do you keep or toss the moldy cheese? You still love it, after all. You never stopped.

This week, a look at chese and mold.

TTFN, Fred.

Quote of the week: "Listen, can you hear it? Spring's sweet cantata. The strains of grass pushing through the snow. The song of buds swelling on the vine. The tender timpani of a baby robin's heart. Spring." - Diane Frolov and Andrew Schneider, Northern Exposure, Wake Up Call, 1992 

We Definitively Solved the Debate Over Whether You Can Still Eat Cheese With Mold on It by fredwine on Scribd