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Same brand of cheese, very blue vs. barely blue (thelemmy.club)
submitted 9 months ago by to c/mildlyinteresting@lemmy.world
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I figure the one just sat around for longer, as I've had extra blue-y cheese develop in my own fridge. Just never seen such a striking difference at the store, which I found mildly interesting.

A hand holding two packages of blue cheese in front of a grocery store shelf, one cheese has no visible spots of blue mold, while the other is covered in spots.
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[–] 1 point 9 months ago (7 children)

Which has always been confusing to me because I thought mold is bad to eat, like poisonous & tummy aches, possibly death

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  • [–] 4 points 9 months ago (2 children)

    Maybe just a specific variety of mould that doesn't cause that.

    There are 2 varieties of milk bacteria that make curd and yoghurt. Then a few varieties of yeast for bread, beer etc.
    Makes sense to be one for cheese.

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  • [–] 1 point 9 months ago (1 child)

    I use molds to ferment vegetables (think sauerkraut, but with squash, or cauliflower, or fennel, or leek...), to make soda (kombucha, often with apples or blackberry), to bake bread.
    Coffee beans are fermented, too. And many other foodstuff.
    Bacterias are our best friends. So tasty.

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