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Eating Moldy Food: When It's OK, When It's Not
Cheeses made with mold
Cheeses like Roquefort, blue, Gorgonzola, Stilton, Brie, and Camembert couldn’t exist without mold, which is a vital part of the manufacturing process for certain cheeses. Still, not all mold is created equal.
"When there’s wild mold growing on the cheese we don’t know for sure what type of mold is growing," says Doyle.
If a soft cheese like Brie or Camembert has a moldy spot that doesn’t belong, throw it away. A harder cheese like Gorgonzola should be safe to use as long as you cut the moldy spot out.
Next: Yogurt and sour cream
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