So some cheeses seem to be toxic for you if you eat them when they have mold on them, while others are mainly being consumed when they get moldy. Why is it so that some types of cheese will make you sick, while you can eat others without a problem?
In: Chemistry
cheese is super confusing. mold, no mold is one thing. Stinky is sometimes ok, sometimes not ok. The worst part for me is knowing when to eat or not eat the rind. I’ve started eating it on most cheeses now and haven’t died yet, but sometimes it does taste pretty waxy.
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