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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: 0.419s | 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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1. GuB-42 ◴[31 Mar 25 20:18 UTC] No.43539433[source]▶
I remember having a brie-like cheese cut in half and left forgotten in the fridge for more than a month. The mold had reformed completely, as if it they were made like this in the first place.

It tasted fine, no one got sick. Kind of underwhelming to be honest, but it wasn't particularly tasty to begin with: industrial cheese, pasteurized milk. It fact, that it still had some life in it surprised me.

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2. ahartmetz ◴[31 Mar 25 20:51 UTC] No.43539830[source]▶
Fun! I've never let it come that far. Was it somehow fuzzy or really like the firm, white skin that it has when you buy it?