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That's dangerous. If there's a spot of visible mould, there are miniscule roots going through the entire loaf.

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Cheese is cheese because it is mouldy. Besides, food is only spoiled because decomposers move in, it's not some ethereal property of perishables that they become no good to eat purely because of their age. As soon as food is exposed to the open air, they begin decomposing, you just can't see it yet. As I say, we have no problem eating all the bacteria and hyphae that swarm our foods, but once a few stolon specks appear, oh noes!

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Cheese is cheese because it is mouldy. Besides, food is only spoiled because decomposers move in, it's not some ethereal property of perishables that they become no good to eat purely because of their age. As soon as food is exposed to the open air, they begin decomposing, you just can't see it yet. As I say, we have no problem eating all the bacteria and hyphae that swarm our foods, but once a few stolon specks appear, oh noes!

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Cheese is not mouldy by default. Also I don't know about you but when I grab a piece of cheese to cut some slices off to put on my bread, I won't just go 'hm, it's just some mould' if entire strings of mould are penetrating my cheese and entire mould rain forests are forming on the surface. Are you saying that you would cut off that rain forest and put it on your bread and eat it? Since it's not bad for you?

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That's like saying "Every day I breathe in small amounts carbon monoxide and it hasn't killed me yet; maybe I'll start breathing from a gas tank full of the stuff".

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Mycologist.

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*fancy talk thats too smart for me at this time in the evening*

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Mycologist.

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You just know everything don't you BM? Any question and you can answer it with your big Quantum King brain.

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And thank god for you, sir. Without comments like this his head would never grow to a size suitable for his brain. Thank god for you.

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Anyone ever had their pot grow mold by keeping orange peels in with it too long? It's still good. :confused:

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Yeah.... but the idea is that the orangepeels keep it fresher longer- pot has a tendency to lose potency as it ages and dries out. "GOOD" buds, as I understand it, such as the stuff grown in hydroponic controlled conditions, kind of 'ooze' with dampness so drying it out is not the best thing to do. The idea I think is to pick it and use it asap, not get it and let it sit around a long time.

I'm sure there's got to at least be one other person here who knows more about this. :rolleyes:

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Cheese is not mouldy by default. Also I don't know about you but when I grab a piece of cheese to cut some slices off to put on my bread, I won't just go 'hm, it's just some mould' if entire strings of mould are penetrating my cheese and entire mould rain forests are forming on the surface. Are you saying that you would cut off that rain forest and put it on your bread and eat it? Since it's not bad for you/

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I always hated the cheese that was meant to be mouldy. It was mouldy and also it tasted vile.

There are three main categories of cheese in which the presence of mold is a significant feature: soft ripened cheeses, washed rind cheeses and blue cheeses.
Soft-ripened cheeses are those which begin firm and rather chalky in texture but are aged from the exterior inwards by exposing them to mold. The mold may be a velvety bloom of Penicillium candida or P. camemberti that forms a flexible white crust and contributes to the smooth, runny, or gooey textures and more intense flavors of these aged cheeses. Brie and Camembert, the most famous of these cheeses, are made by allowing white mold to grow on the outside of a soft cheese for a few days or weeks. Goats' milk cheeses are often treated in a similar manner, sometimes with white molds (Chèvre-Boîte) and sometimes with blue.

Washed-rind cheeses are soft in character and ripen inwards like those with white molds; however, they are treated differently. Washed rind cheeses are periodically cured in a solution of saltwater brine and other mold-bearing agents which may include beer, wine, brandy and spices, making their surfaces amenable to a class of bacteria Brevibacterium linens (the reddish-orange "smear bacteria") which impart pungent odors and distinctive flavors. Washed-rind cheeses can be soft (Limburger), semi-hard (Munster), or hard (Appenzeller). The same bacteria can also have some impact on cheeses that are simply ripened in humid conditions, like Camembert.

So-called Blue cheese is created by inoculating a cheese with Penicillium roqueforti or Penicillium glaucum. This is done while the cheese is still in the form of loosely pressed curds, and may be further enhanced by piercing a ripening block of cheese with skewers in an atmosphere in which the mold is prevalent. The mold grows within the cheese as it ages. These cheeses have distinct blue veins which gives them their name, and, often, assertive flavors. The molds may range from pale green to dark blue, and may be accompanied by white and crusty brown molds.Their texture can be soft or firm. Some of the most renowned cheeses are of this type, each with its own distinctive color, flavor, texture and smell. They include Roquefort, Gorgonzola, and Stilton.

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You people are putting me off cheese forever.

By you people I mean Australians.