Noticia Anterior
Moldy Cheese? When to Hold ‘Em and When to Throw ‘Em
Escrito el 27 Jan 2012
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Not to sound too cheesy here, but we’ve got a serious fondness for fromage. Maybe that’s why we hate to part with it—even when it starts to turn all moldy. Turns out, we don’t have to toss our favorite dairy product out because of a few spots. Well, for the most part, anyway. The Mayo Clinic reports it all depends on the kind of cheese you’re looking at.
Soft cheeses—think cottage cheese, cream cheese, brie, camembert, neufchâtel and ricotta—should be sent packing if you see mold that wasn’t used in part of the manufacturing process, according to the clinic.
“With these cheeses, the mold can send root threads throughout the cheese,” Mayo Clinic nutritionist Katherine Zeratsky writes. “In addition, harmful bacteria, such as listeria, brucella, salmonella, and E. coli, can grow along with the mold. The same goes for any kind of cheese that’s shredded, crumbled or sliced.”
Eek. OK, definitely throwing those old containers out.
Soft cheeses—think cottage cheese, cream cheese, brie, camembert, neufchâtel and ricotta—should be sent packing if you see mold that wasn’t used in part of the manufacturing process, according to the clinic.
“With these cheeses, the mold can send root threads throughout the cheese,” Mayo Clinic nutritionist Katherine Zeratsky writes. “In addition, harmful bacteria, such as listeria, brucella, salmonella, and E. coli, can grow along with the mold. The same goes for any kind of cheese that’s shredded, crumbled or sliced.”
Eek. OK, definitely throwing those old containers out.
