2 Answers
That could be because the blue-green mould on blue cheese is what it is made with. The only cheeses I know of that you can cut the mould from are those not made of mould, such as cottage cheese which is produced with a curdling agent called rennet, usually. Curdling is common to many food and chemical processes including the production of latex paint and tofu.
digger
12 years ago. Rating: 1 | |
Robert, I wish you'd have told me that sooner. I've just finished cutting the mold off of a 5 pound brick of Gorgonzola and now I'm left with 3 measly ounces of cream cheese.
Hey Hipster, I'll courier you all the bad stuff for your next BBQ.
Hey Hipster, I'll courier you all the bad stuff for your next BBQ.
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