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
If I rember correctly, it isn’t uncommon that cheeses are aged in a “shell” of compacted mold on the surface to both change the flavor/texture profile of the cheese as well as protect it from bad molds and bacteria. Brie, for example.
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