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It’s not mold, it’s calcium lactate (2018)

(www.thephcheese.com)
406 points ilikepi | 2 comments | 31 Mar 25 14:49 UTC | HN request time: 0.444s | source
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stevenwoo ◴[31 Mar 25 15:23 UTC] No.43536098[source]▶
I'm now kind of upset at myself that I have thrown out perfectly good Cheddar in the past due to white spots.
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ahartmetz ◴[31 Mar 25 16:38 UTC] No.43536975[source]▶
Also, if you get bright white(!) spots on cheese like Brie (which is made with white fungus), it's usually just the cheese "reactivating". You - theoretically - don't even need to cut off anything.
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kjkjadksj ◴[31 Mar 25 16:46 UTC] No.43537044[source]▶
I’ve eaten brie weeks after sell by date. It just turns into a firmer cheese by then no striking difference in taste really.
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1. ahartmetz ◴[31 Mar 25 17:02 UTC] No.43537221[source]▶
Yeah, not much seems to happen to Brie - it stays fairly mild. Unlike Camembert, which gets significantly stronger and runnier over time.
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2. Agingcoder ◴[31 Mar 25 21:14 UTC] No.43540050[source]▶
It depends on the Brie - pasteurized or not, from Meaux/Melun/etc. I find Unpasteurized Brie de Melun to be very strong.