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
Most molds that grow on non intentionally moldy cheese is non toxic aspergillus or penicillin molds. I usually just cut or scrape it off.
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