HUMAN NUTRITION

Detailed explanation-1: -Mold generally can’t penetrate far into hard and semisoft cheeses, such as cheddar, colby, Parmesan and Swiss. So you can cut away the moldy part and eat the rest of the cheese. Cut off at least 1 inch (2.5 centimeters) around and below the moldy spot.

Detailed explanation-2: -Cut away at least a half inch of cheese on all sides of the visible mold. We recommend keeping your knife out of the mold spots as you are cutting. The remaining mold-free part of your cheese should be fine to eat, but it’s best to use it up as quickly as possible.

Detailed explanation-3: -Penicillium roqueforti and Penicillium glaucum, which are the blue moulds used for cheese, cannot produce these toxins in cheese. The combination of acidity, salinity, moisture, density, temperature and oxygen flow creates an environment that is far outside the envelope of toxin production range for these moulds.

Detailed explanation-4: -Plan to eat a bit of cheese every day (so hard, right?) and know the approximate shelf lives for the varieties you buy: 3-7 days for fresh styles, 1-2 weeks for bloomy rinds, 2 weeks for aged types. You can extend that shelf life by keeping cheeses unwrapped in your Grotto and putting it in the fridge.