Why is cheese mould unlike other mouldy foods, in that you can eat it and it’s even good for you?
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Certain charcuterie like salamis have penicillium moulds similar to cheeses like brie on them. In this case, the ‘good’ white mould outcompetes other harmful black and green moulds, ensuring the meats remain safe to eat. They do add a little flavour, but aren’t really there because they’re good; they’re encouraged because other moulds are bad.
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