Truth Or Tale...

[nyfirepatrolchef]

Back in my macy*s Marketplace days....the senior guy on my crew used to tell us how while we Americans freak over limited mold spots on cheese on display.....that in European markets it would hardly raise an eyebrow.

Input please.

[Beachfan]

It's true, but the mold is on cheese that should be moldy. It usually isn't green, at least not the bright green that american cheese gets.

[Jinmyo]

I think the green stuff is just where the dye's been rubbed off.

[Lesley C]

I once spent the day making cheese with a raw-milk cheese maker near Quebec City. At the end of the day we all sat down and ate cheese. It was covered in a 2-cm thick carpet of green fuzz, a.k.a. MOLD! He said he liked it that way -- without bread, of course. After two slices, I was ready to hurl.

[swissmiss]

When I was in high school I spent a summer working at a grocery store that had a cheese counter. One of my duties was to inspect the chevres (goat cheese) daily for mold. If I found any, I had to grate it off, rewrap the cheese, and put it back on the shelf....

Edited November 19, 2002 by swissmiss (log)

[Adam Balic]

I wouldn't worry too much about the mould. EU regulations will soon eliminate such icky, stinky medieval traditions. A sterilized green/blue (or white for brie etc) organic dyed, oat-bran derived, cellulose product is almost ready for release to replace the un-hygienic penicillium mould in blue cheese. All the flavour and texture of real mould, but not actually mould. Organic chemists have also isolated the esters responsible for the flavour of moulded cheese; these are encapsulated in patented micro-liposomes for release when the customer requires such and event.

After all, life is too short to wait for a cheese to ripen.

[Steve Plotnicki]

I for one will be a happy camper about the replacement of pennicilium in roquefort. They take burnt rye breads and scrape the crust onto the cheese. The mold eats it way through the cheese and that's how the veins are formed . Not a great thing for somebody who can't digest gluten.