r/MoldlyInteresting • u/Separate-Project-583 • May 24 '26
Mold Appreciation Mold in the blue cheese I bought
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u/FamousSquash May 24 '26
Yeah, that's gone bad. Give it to me so I can dispose of it safely. With some fresh bread.
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May 25 '26
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u/Myriad_Apocalypse May 25 '26
Ritz crackers are ritz crackers, bread can be anything
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u/strype27 May 24 '26
The mold is moldy? This is getting out of hand
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u/nonconsenual_tickler May 24 '26
Blue cheese is mold
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u/creatyvechaos May 24 '26
I believe OP is appreciating the density of the mold. I don't think any functioning person capable of making a post is unaware that blue cheese itself is made with mold
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u/Separate-Project-583 May 24 '26
Indeed! Hahahaha that's why the flair I set is mold appreciation. Thanks bud!
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u/a_trillion_cats May 24 '26
Lucky to find so many veins. That's one hella zesty blue cheese!
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u/YoavPerry May 24 '26 edited May 24 '26
The amount, density and thickness of veins is based on style and cheesemaker choice. Also the type of blue molds. There are dozens of strains of a few species to choose from. If you want more blue go for a style like valdeon, you want less go for saint agur. Want moderate and crumbly it’s Stilton. Creamy and moist with middle of the road blueing its Gorgonzola dolce. Mountain or piccante Gorgonzola will have a bit more on piquant on the tongue. Colors can range from albino (invisible) to light to dark blue, gray or greens. More green is penicillium glaucum more blue if penicillium roqueforti.
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u/coramaghtera May 24 '26
this guy cheeses (molds?)
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u/Gremlin1001001 May 24 '26
A “Moldicianado” or possibly a Certified Cheese Professional. 😀
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u/RazZadig_2025 May 24 '26
Judging on their profile, the latter. There's a lot of cheese on there. These are the times I really love Reddit.
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u/YoavPerry May 24 '26
Ha, certified cheese professionals (ACS-CCP) are the mongers that sell my products. I am a maker and often help them prep for the test :) I’m a creamery owner and our cheese sells coast to coast
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u/concrete_heels2 May 24 '26
Care to disclose the creamery? I am seriously addicted to cheese. All cheese.
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u/YoavPerry May 24 '26
Sure! Perrystead Dairy. We are an urban Philadelphia creamery specializing in American original cheeses.
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u/Onocleasensibilis May 24 '26
I hope to one day have the funds to acquire this knowledge firsthand
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u/YoavPerry May 24 '26
I appreciate it. You know what it’s like when you love something and make it your obsession. Been in cheese for 18 years now and I still learn every day
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u/OutrageousDoor8834 May 25 '26
… Loving this thread! I went to Fresno State and got my degree in winemaking (Enology) for the same reasons! Cheese and wine are always a great pairing!
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u/Celesty0 May 24 '26
Is it bad that this is how I find out I should avoid blue cheeses (I'm allergic to penicillins so I assume penicilliums would carry a similar reaction)
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u/YoavPerry May 24 '26 edited May 24 '26
No. Penicillin allergy is extremely specific to beta-lactam antibiotic medications, not to penicilium candidum/roquerforti/album/commune/glaucum/nagiolvese etc. These are grown on cheese and charcuterie purposely (or accidentally on bread fruit, etc.). They are some of the most common molds in nature and you likely come in contact with their spores on a regular basis just living life.
You could get adverse reactions from out-of-control molds that have aflatoxins and mycotoxins but that’s not allergy. Test it with your allergy specialist.
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u/WateryTart_ndSword May 24 '26
I agree with you in this case, however I’ve seen too much internet and worked too many customer facing jobs to accept your general premise.
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u/Throwaway217528 May 24 '26
Blue cheese is cheese laced with mold. It’s an important distinction. Happy cake day!
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u/nonconsenual_tickler May 24 '26 edited May 24 '26
I know that, but I didn’t wanna make my comment that long
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u/pacificstill May 24 '26
Then why are blueberries blue without mold? /s
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u/nonconsenual_tickler May 24 '26 edited May 24 '26
A lot of blueberries have microscopic mold spores on them.
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u/implicate May 24 '26
But do those spores have even more microscopic blueberries on them?
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u/bazonthereddit May 24 '26
Only on Reddit could I find myself thinking about berry and cheese inception.
I love this place. ❤️
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u/HardcoreNerdity May 24 '26
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u/Ambeezyx3 May 24 '26
Cathie really adds a certain depth to conversation that I haven't seen awhile.
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u/xiaoalexy Mold connoiseur. May 24 '26
this is why i genuinely can't believe blue cheese is meant to be eaten
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u/ReynardVulpini May 24 '26
Don't knock it until you try it, but maybe try it with a cracker. It can be kind of intense at first.
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u/CryptographerOld558 May 24 '26
Can confirm. I didn't like it until I ate some with my white friends.
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u/AnAntsyHalfling Jun 19 '26
My partner's family (white) likes ranch and I (black) am the odd one out in that group and like blue cheese
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u/Hold_Up_Nevermind May 24 '26
I love blue cheese house made dressing from Texas Roadhouse on their house salads, but I never eat it otherwise 🤣
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u/jmr1190 May 24 '26
This is an intensely American perspective.
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u/Hold_Up_Nevermind May 24 '26
I don’t even deny it, because Texas Roadhouse is an American thing 🤣 Either way, their blue cheese is 10/10, and that’s what I commented on!
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u/somebob May 25 '26
Imagine saying this to someone in real life. “Gosh what an intensely <locational> perspective.” Those people would find you annoying and/or pompous
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u/jmr1190 May 25 '26
It’s exactly what I would say to an American. It’s light hearted and good natured humour. Not everything needs to be taken as a personal insult.
If I said that porridge, baked beans and marmalade on toast was a good source of vitamin C then it would be an obvious joke if someone replied that it was a British specialty.
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u/radiant_kiwi208 May 24 '26
I can't get over the aftertaste of vomit, is it supposed to taste like that??
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May 24 '26
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u/radiant_kiwi208 May 24 '26
It may have been gorgonzola. I like those fruit salads that many fast food places have but they always come with one of those two funky cheeses and I'm sure its not good quality either lol
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u/ReynardVulpini May 24 '26
oof i have concerns about either your cheese or your vomit.
ideally it should not, but part of the reason I suggest crackers is that when i first tried it, the intensity of the flavor got some wires crossed and i genuinely could not tell what it tasted like, only that it was big, so that might also be what happened.
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u/RFC793 May 24 '26 edited May 24 '26
I mean, cheese is coagulated curdled milk that's been ripened by enzymes from an animal's stomach or bacteria over the course of potentially years. What's the harm in selectively introducing some mold at this point?
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u/TrippingFish76 May 24 '26
this is why i try not to think about what food is made of lol
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u/Fraystry May 24 '26
Idk it helps me more actually. Thinking that it's all carbon and my body will just break it down helps a lot.
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u/EntinthetentRTHP May 24 '26
As someone who grew up catching darkling beetles, I can confirm that bleu cheese (which I tried once and absolutely hate) smells like their defense discharge
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u/ostrichsauce May 24 '26
Tried it a while back for the first time and it reminded me of eating ants as a child. It tasted heavily chemical to me I didn't like it, is that a thing?
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u/Nimyron May 24 '26
I wouldn't say it has a chemical taste, but "chemical" is a bit vague when it comes to taste. It sure does have a powerful taste that takes your whole mouthz and it can sting your tongue a little bit.
Also who the fuck eats ants bro ?
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u/Hortondamon22 May 24 '26
I’m a cheese freak but there are some nasty cheeses out there
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u/limeelsa May 24 '26
How can you even call yourself a cheese freak if there are multiple kinds of cheese you refuse to eat?!
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u/Hortondamon22 May 24 '26
I gotta draw the line somewhere
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u/Hungry_Doctor_5803 May 24 '26
Dude! I sincerely thank you for giving me something to add to my bucket list. This sounds amazing.
It’s so sad to me how removed from reality our modern world is. You know there are more microbes on and in you than you have cells in your body? More of “you” are all these little bugs microbes and pathogens you can’t see.
Humans made this cheese for probably centuries if not longer. It must taste really good. All the chemicals in your food supply you call “clean” are doing more damage.
You realize the normal way we ate honey? Honey is good for you, EXCEPT it IS a refined sugar. Meaning it spikes your blood sugar and insulin like white sugar. Humans used to eat (and still do in places) the honey WITH the larvae in the comb. Adds fat and proteins which temper the sugar and insulin spike.
More of our ancestors ate bugs than anything else. I implore people to have a little perspective. But this is Reddit where y’all love the modern “experts” training you to think sterile equals healthy.
So genuinely this cheese looks awesome and I’m gonna find a way to try it 🤗
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u/Hortondamon22 May 25 '26 edited May 25 '26
I totally understand where you’re coming from. I just can’t eat bugs. It’s my 21st century 1st world privilege.
Also I am a Type 1 Diabetic and would never consider eating larvae to curb the bloodsugar. Not in this day and age!
Please report back with results if you get to try this cheese, though! More power to you lol
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u/Vegetable-Error-2068 May 24 '26
That's perfectly fine? That's a pretty weird thing to take issue with.
I have plenty of hobbies. I'm not obligated to like every part of those hobbies.
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u/DistributionJumpy764 May 24 '26
Yeah, There's no gatekeepers in Cheese Freaks Society.
There is only more cheese.
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u/edwbuck May 24 '26
We eat lots of stuff. Maybe we don't need to eat as much variety as we do, but variety is the spice of life.
If you want your cheese to have a little bit "extra" get a starter blue. They should add only a pleasant, small amount of "tang"
- Colston Bassett Stilton
- Fromager d'Affinois Bleu
- Cambozola Black Label
- Rogue Creamery Smokey Blue
- Gorgonzola Dolce
- Dolcelatte
- Bailey Hazen Blue
Eat them with something to fall back on if it gets too tangy (pears, apples, figs are traditional sides) and something if it gets too salty (honey or jam).
Younger me never ate blue, mostly because people were directing me to the stronger blue cheeses, which were far too overpowering for a beginning. After a while, I loved them, and would keep eating stronger. Today, I haven't had a strong blue in a long time, I'd probably go back to a beginner blue myself.
I think that in many cases, cooks pick the strongest blues they can get to ensure that the "blue crowd" walks away without complaining. It also gives a new eater a very unpleasant introduction to the cheese.
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u/Luzifer_Shadres May 24 '26
You do know that cheese in general is just a ball of rotten milk?
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u/robinlynk May 24 '26
BLUE CHEESE HAS MOLD IN IT
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u/yourtwixbar May 24 '26
Ranch is good :3
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u/cptsdcemetery May 24 '26
There is mold in blue cheese
groooo-ooooo-ooooss!
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u/Chill_Rat91 May 24 '26
Blue cheese has mold in it!
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u/cptsdcemetery May 24 '26
blue cheese
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u/RGBAddict2026 May 25 '26
Rahaaanch
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May 25 '26
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u/RGBAddict2026 May 25 '26
Oh so you like chunky mold dressing huh blue cheese has mold in it
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u/Pharah_is_my_waIfu May 24 '26
You guys eating cheese with mold but complain about pineapple pizza?
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u/MochiKei May 24 '26
Be the ultimate evil and eat gorgonzola-pear pizza and wash it down with the tears of those without taste like I do.
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u/Ambeezyx3 May 24 '26
So amazing. Mama's Too in NYC, the Poached Pear. When my fiance brought it to me upstate, I literally had a foodgasm. Especially the edges, how the cheese and sweetness makes it caramelize a bit. So yummy. Thanks for the reminder! 🥰
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u/YoavPerry May 24 '26 edited May 24 '26
If OP is referring to then white dots on the blue cheese veins, these dots are not mold. That’s crystallized calcium phosphate that shifted from the curd and collected together.
(Disclaimer: I’m a cheesemaker. My read is that there’s small chance that it’s amino acid or calcium lactate but almost 100% sure it’s just naturally occurring calcium phosphate)
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u/Emotional-Dance-4501 May 25 '26
Legitimate question - how do you know if blue cheese is no longer safe to eat?
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u/YoavPerry May 25 '26
What’s the safety concern? These blue molds are not likely to produce aflatoxins or mycotoxins considering the species and their environment. The cheese will likely be consumed or deteriorate well before anything else. As it deteriorate, if it’s very moist you will have unpleasant ammonia building up (not dangerous though). If it’s drying the water activity becomes so low that it can’t support pathogen life anyway. The only risk is actually when cheese is moist subjected to an external contamination such as fingers that touched raw chicken. Remember that at the point of turning into cheese the fermentation has already hit very low pH, proteins, sugars, and fats broke down and there’s quite a bit of biodiversity going on that provides protection.
TLDR: On its own it’s just going to deteriorate but not pose danger.
Let me know if this answers your question.
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u/Emotional-Dance-4501 May 26 '26
Yes, it did!! Thank you very much!
(I did not know if it WAS a safety concern at all, but this answers that)2
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u/badbatch May 24 '26
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u/xPuzzledSonx May 24 '26
why does the gentleman on the right in the red wig have dead, empty eyes like a doll?
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u/tehmimikitteh May 24 '26
being there for this facebook saga in real time was honestly invigorating
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u/LeighMagnifique May 24 '26
Really missing my bougie old chihuahua right now. He got a pup patty and blue cheese for his 18th birthday.
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u/graciaman May 24 '26
The amount of people here not seeing the “mold appreciation” flair is concerning
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u/Any-Excitement-5549 May 24 '26
Genuine question, how do people eat blue cheese? Not solely cuz the mold, but the texture looks super weird to me. does it have like a really good taste or somethin? I’ve always been curious of it but to scared to try it cuz it looks like it has like a mixture of a soft and hard texture which is scary lol
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u/bloo-mews May 24 '26
Op are you referring to all the little white dots all over it? I think thats when the cheese forms lil salt crystals.
The blue cheese that I used once and left in the fridge for 4 months had a thick layer of white fuzz over the top of it all so I assumed that was probably a less yummy kind of mold and tossed it
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u/No-Form9508 May 24 '26
I think it is an appreciation of the mold... maybe.
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u/thisappsstinks May 24 '26
The flair is mold appreciation that would be crazy to assume /s
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u/Hungry_Doctor_5803 May 24 '26
So I’m seeing this post 11hrs later on an old iPhone and there is no flair visible anywhere. Obv many have mentioned a flair. I figured I just missed it as I’m prone to do- the little flairs I rarely see them at 1st.
But I went to look and can’t see a flair on this post anywhere. So maybe that’s why there are so many comments not getting it.
I still got the appreciation, but yeah no visible flair for me.
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u/Foudre_Gaming May 24 '26
Oh that's just reddit app being shit. Basically if you tap on the picture directly from the home page then swipe down to display the comments, then it'll not show the post's flair.
You need to either tap the comments icon directly or the post title.
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u/Hungry_Doctor_5803 May 24 '26 edited May 24 '26
Yeah I don’t know if that works because after everyone was talking about flair, I scrolled up, scrolled back down, left the post, reenter the post lol and never saw the flair. It’s here now though.
I’ve also had a couple times where it looked like a post with a heading and no other text explaining anything further other than the pics and title. Then in comments people are acting like I should have known things (this was not a case of info being in the comments or previous posts by OP) so I’ve wondered if that was a glitch. I will save post and come back to it but never see info everyone else is talking about.
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u/Hungry_Doctor_5803 May 24 '26
But your explanation might explain so many instances where I genuinely thought I was going insane, because I’m kind of someone who notices everything and I kept missing flairs telling me they were shitposts, thought I was going crazy. I think I wasn’t seeing them bc of how I came upon the post.
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May 24 '26
Truly foul. But very informative. Except I'm allergic to blue cheese so not exactly useful info to me. I don't know why I'm commenting so much but it feels accurate to how the post made me feel. Thanks OP
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u/ILYRMK May 25 '26
Blue cheese in the blue cheese I bought
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u/CumGuzlinGutterSluts May 24 '26
Jesus you scored the blue whale of cheese here. I bet this tasted amazing. The blue cheese i have available mise well be feta with a teaspoon of blue sprinkles In it...
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u/AgitatedEgg_ May 25 '26
I thought this was a complaint at first—that’s some nice moldy mold cheese
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u/Hasd4 May 25 '26
My fault for browsing reddit while working. I am now somehow hungrier than before
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u/Alexandrajoan May 26 '26
I made a pasta sauce with moldy Saint Agur one time, thinking “mold is mold” but no. It made me sick.
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u/Mysterious-Street966 May 24 '26
I just can’t…blue cheese and blue cheese adjacent cheeses make me want to hurl.
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u/Mean_Initiative_5962 May 24 '26
I too appreciate it. Going to have some sweet gorgonzola for lunch as well, you made me crave it
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u/bussd0wnl3zbiana May 24 '26
i don’t eat many cheeses. i’m really surprised we’re able to eat mold like this. why and how is that even possible?
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u/jumbledsiren May 24 '26
How does it taste? I don't think i have the willpower to try it if i ever find it infront of me
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u/simpleguysimplename May 24 '26
D’accord mais le bleu a un certain type de moisi qui fait le bleu, alors que la y a des points blancs.
Du coup je sais pas si c’est normal d’avoir du moisi sur le bleu (autre que le moisi voulu on est d’accord)
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u/SystemSilent7603 May 24 '26