Why is cheese mould unlike other mouldy foods, in that you can eat it and it’s even good for you?
In: 110
Trail and error most likely.
In the Roquefort region in France there are caves that hold a constant temperature year round so some folks got the idea that this would great place to store their sheep’s milk cheese. A glorious happy accident occurred. *Penicillinium requeforensis* was in those caves and the mold got onto the cheese, some fool decided to taste some and it changed everything.
There are no accidental blue cheeses in the modern world the molds are carefully maintained in pure cultures that are used to inoculate cheeses at just the right time.
*Pennicilium sp.* used in making cheeses do not produce significant amounts of that antibiotic.
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