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Depending on the species, some molds (or actually species that exhibit both fungal and mold characteristics) can be quite salt tolerant, if it's a portion left in the air for any time. The very essence of some washed cheeses and rind-ripened cheeses, actually.
Was the mold long and thread-like, scaly, or a kind of chalky, powdery, low-lying mold?
Edit: Should also have said, cured meats - geotrichum candidum and related coat both sausages and many cheese styles.
Depending on the species, some molds (or actually species that exhibit both fungal and mold characteristics) can be quite salt tolerant, if it's a portion left in the air for any time. The very essence of some washed cheeses and rind-ripened cheeses, actually.
Was the mold long and thread-like, scaly, or a kind of chalky, powdery, low-lying mold?
