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
Let me be the first to tell you that blue-veined gouda exists and it is DELICIOUS. My favorite cheese I ever had was a blue-veined gouda, but sadly I cannot find it now because my local cheese shop closed last year.
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