After 14 days of ageing this strange looking mold has appeared on my blue cheese...
- Is this mold on any way dangerous?
- Should I just let it be or should I just remove it (and how much should then be removed)?
I hope that one of you experts can tell me what it is before I freak out...
:-) Danbo
Mold varieties are WAY out of my comfort zone, and I'm only aping what I've read elsewhere. Hopefully someone who actually knows something will come along and correct me.
I think that is a Mucor mold known as poil de chat or cat's fur. I don't think it's dangerous, but it can cause a bitter flavor. I'd probably do local treatments with vinegar saturated with salt. You might want to lower your humidity also. hopefully Google and a search of this site will give you some more information.
Larry
It's either mucor or PC. Either way I would clean it off. Try setting the blue out at room temperature for an hour a day to keep the outside dry.
What is moocher? :-)
I still want to know what a moocher is??
Check your local street corner. They usually have a sign. LOL O0
Hey that's my job :(
https://www.youtube.com/watch?v=zZ5gCGJorKk (https://www.youtube.com/watch?v=zZ5gCGJorKk) O0
Priceless!!! ;D
It looks like a filamentous fungi.
Oops, I mean fungus.
Frodage: Is it dangerous and what can I do about it? :-)
I would go with Larry and Al's suggestions.
Clean it off with a salt saturated vinegar solution and air it daily to dry it out a tad.
Thanks for all the support. I scrabed the ting off and gave the spot a little vinegar and salt...
Sorry, Danbo, but I can't say anything about toxicity. Best to listen to people with more experience than me.