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BM: This is a bit of a silly discussion. The specific species of mould implanted in certain types of cheese are very different from the ones that grow after the cheese was left uncovered on a bench for half an hour one day. If you've ever seen a cheese factory, they go to extraordinary efforts to control the air quality going in and out of the storerooms, to make sure that only the good (ie non-toxic) moulds come in contact with the little baby cheeses.
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And with that Nate just won and killed the entire topic.
Now all say: THANK YOU NATE!