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Same brand of cheese, very blue vs. barely blue
(thelemmy.club)
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.
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.
Why was your comment downvoted? I want to know the truth about edible molds vs inedible molds. What is the truth?
Some plants and fungi are good to eat, others make you sick.
Same thing with mold.