top | item 45738191 (no title) jhaile | 4 months ago I enjoyed reading the article, but really wish it had photos to help educate the reader on how to distinguish between crystals and mold. discuss order hn newest nlawalker|4 months ago Totally agree - interesting info but nothing of practical use, especially because white spots can be mold.See https://www.eatortoss.com/how-to-tell-if-white-stuff-on-chee..., https://www.eatortoss.com/aged-cheddar-with-a-crusty-white-s.... bfkwlfkjf|4 months ago To my untrained eye: not sure about the first one,but the second one is obviously good. Correct? the__alchemist|4 months ago This is a bit confusing: "The crystals are soft, white, and sometimes appear damp."The rule of thumb I've heard is hard white: crystal. Soft white: mold.If you can't tell, I would dump it. IAmBroom|4 months ago Mold on cheese is rarely pathogenic. In fact, fermented foods in general are often quite safe, even in areas with unsafe water supplies.Now, that doesn't mean rando-mold doesn't ruin the cheese's flavor... deeg|4 months ago The article is from 2019 and I think it originally had photos. bigiain|4 months ago There's a bunch of broken images there (at least I see them in Safari).Sadly, the wayback machine has snapshots of the article going back to 2020, but doesn't seem to have archived those broken image links.
nlawalker|4 months ago Totally agree - interesting info but nothing of practical use, especially because white spots can be mold.See https://www.eatortoss.com/how-to-tell-if-white-stuff-on-chee..., https://www.eatortoss.com/aged-cheddar-with-a-crusty-white-s.... bfkwlfkjf|4 months ago To my untrained eye: not sure about the first one,but the second one is obviously good. Correct?
bfkwlfkjf|4 months ago To my untrained eye: not sure about the first one,but the second one is obviously good. Correct?
the__alchemist|4 months ago This is a bit confusing: "The crystals are soft, white, and sometimes appear damp."The rule of thumb I've heard is hard white: crystal. Soft white: mold.If you can't tell, I would dump it. IAmBroom|4 months ago Mold on cheese is rarely pathogenic. In fact, fermented foods in general are often quite safe, even in areas with unsafe water supplies.Now, that doesn't mean rando-mold doesn't ruin the cheese's flavor...
IAmBroom|4 months ago Mold on cheese is rarely pathogenic. In fact, fermented foods in general are often quite safe, even in areas with unsafe water supplies.Now, that doesn't mean rando-mold doesn't ruin the cheese's flavor...
deeg|4 months ago The article is from 2019 and I think it originally had photos. bigiain|4 months ago There's a bunch of broken images there (at least I see them in Safari).Sadly, the wayback machine has snapshots of the article going back to 2020, but doesn't seem to have archived those broken image links.
bigiain|4 months ago There's a bunch of broken images there (at least I see them in Safari).Sadly, the wayback machine has snapshots of the article going back to 2020, but doesn't seem to have archived those broken image links.
nlawalker|4 months ago
See https://www.eatortoss.com/how-to-tell-if-white-stuff-on-chee..., https://www.eatortoss.com/aged-cheddar-with-a-crusty-white-s....
bfkwlfkjf|4 months ago
the__alchemist|4 months ago
The rule of thumb I've heard is hard white: crystal. Soft white: mold.
If you can't tell, I would dump it.
IAmBroom|4 months ago
Now, that doesn't mean rando-mold doesn't ruin the cheese's flavor...
deeg|4 months ago
bigiain|4 months ago
Sadly, the wayback machine has snapshots of the article going back to 2020, but doesn't seem to have archived those broken image links.