HOW CAN YOU PREVENT MOLD (BAD MOLD OF COURSE) FROM GROWING ON YOUR CHEESE?

The best way to avoid undesirable mold growth on cheese is to store it properly.  We suggest wrapping your cheese in parchment paper and putting it in one of your humidity-controlled drawers (like a vegetable crisper). Parchment paper allows your cheese to breathe while also acting as a barrier against bacteria.

Keep a look out for any fuzzy, off-color areas when buying mold-grown cheeses. Use the blue-veined areas as a starting point to see if any unexpected colours or textures emerge.

Refrigerate your cheese between 34 and 38 degrees Fahrenheit (1 and 3 degrees Celsius) is suggested.

ARE THERE ANY BENEFITS OF EATING MOLD CHEESE?

Finding mould growing on cheese that is harmful to your health is quite rare. With the exception of a few species that are relatively uncommon on cheese, such as the dark black-gray mould Aspergillus niger, most mould will not harm you. But that doesn't necessarily imply that you want to consume it. The mould that might grow all over that chunk of cheddar you forgot about in the back of the fridge could damage it, much as the moulds used in the cheesemaking process are essential to the flavour and texture of the completed cheese.

Blue cheese made with the mold Penicillium roqueforti is bold and tart, and it gives a kick to a variety of recipes. This well-known cheese also has a surprising number of health benefits, allowing you to enjoy it guilt-free.

Another mold cheese known as roquefort may assist to avoid cardiovascular disease due to its anti-inflammatory properties. This powerful cheese is also good for intestinal health and slowing down arthritis and indications of ageing like cellulite.