I’m not sure how it happened, but once the butter I had in our keeper developed blue mold. It smelled just like a good gorgonzola. I was almost tempted to taste it. Almost.
The keeper was brokens shortly thereafter, so I was never able to repeat the experiment.
True, but it’s in an emulsion, which makes the water unavailable for microbial growth.
So, are butter dishes in general ant-proof? (I’m assuming that the Butter Bell is ant-proof, since they can’t swim underwater too wel)
Our house has a big problem with ants in the kitchen and bathroom. Little bastards don’t even pay rent. (It’d be nice if I could split $945 a month 6,000,000 ways)