I had always understood that even if cheese did get an (undesireable) mold growing on it, one could simply cut away the affected area, and the remainder of the block would still be fine. Is this not true?
And as for single bachelors, it is of course possible to finish one’s undergraduate education while married 
Toss it?? Dude, now it’s getting exciting. Keep it another week or so and give us daily updates. You’ve got me hooked anyway. 
You were a day too late or I would have been happy to contribute a daily log 
But there is always next time. I’m a big fan of the stuff (because it is so darn healthy) so I try to keep it around.
Tune in next week for the "Tale of the Old Cheese, Episode 11 “I think it has moved by itself”.
This cheese did NOT improve. I’m not afraid of eating critters (or drinking yeast), but these made the cheese taste bitter…
The mite thing doesn’t really bother me. I’ve seen the discovery channel show that shows ALL the little critters you never wanted to know about. Forget cheese, hows about your eyebrows.
My biggest concern was that all molds are not created equal and there was distinct (or at least perceived) difference between the yummy bleu vein inside the cheese and a seemingly greener version on the exterior. I did not want to take for granted that one was as harmless as the other. Also, I didn’t want it to taste yucky.
I suppose I could have just lopped off the offending areas with a knife but there really wouldn’t have really been enough left to make big deal over.
The Roquefort makers at least are very careful to overwhelm their cheese with the mold they want and no other. I have read that they do this by letting loaves of bread turn totally green in some cave somewhere and then grinding it up and throwing it into the cheese vat. I imagine the cave has so much of this particular variety of penicillium mold in it that this culture is essentially pure.
I’ve noticed that Danish Blue often looks greenish while it is sealed in the pack but turns turquoise-blue when exposed to air (it doesn’t usually last long enough to go off, so I can’t really answer the OP).
Why do Americans call it ‘bleu’ rather than blue? (yes, I know that’s the French word for blue, but why is it used?)
It makes us feel all Sophisticated, and European. That improves our self esteem and allows the Cheesmakers to tack a few bucks onto the price tag.
I am an American and I didn’t realize we did that. I always called it “blue.” Hm. Maybe I’ve been wrong all along.
I’ve occasionally had a chunk of gruyere or comte or some other relatively firm cheese that after a week or so got “sweaty” and when I tried to eat it, it majorly irritated the roof of my mouth. Can anyone tell me what’s going on there?
Gorgonzola is usually more green than blue, and is still infused with penicillium mold. Slight variations in the growing environment for the mold probably account for color differences. Gorgonzola tastes good, and seems to be a bit cheaper than Roquefort or Stilton, at least around here. Perhaps the best value for the money when it comes to mold-cured cheeses.
Some time ago I was in a booze / specialty food store (Beverages and More, for those of you familiar with this CA chain). There was a mold-cured cheese in their display that had veins that were really incredibly bright green. I forget what the stuff was called, and I haven’t seen it again. I’m sort of curious, as it was so unusual in appearance - looked like it had veins of flourescent green paint - about that godawful color some Datsun B210’s used to be painted, for those who remember them.
“The Big Cheese, you’re ugly and you stink. No one likes you. Go away!” … Of course cheese will get bitter if you aren’t nice to it.
Here are some threads with info about mold/cheese:
Why does Cottage Cheese turn pink when it molds?
How bad is mold?
Why doesn’t mold grow on butter the way it can on cheese?
There’s no clear safe/not answer. Everything we eat has more or less risk. Enough people have to survive by eating from garbage cans. It doesn’t mean you have to take the same risks, if you can afford to choose a higher threshold. But it doesn’t mean you have to throw away most of your food, either.
There’s no sure way of telling a bad mold from a good mold in your kitchen (except very strange shapes or colors :)). If you think your bleu cheese is too old or doesn’t look right, then send it to a lab to find out or toss it. Mold toxins can make you feel sick, feel high, kill you, or just increase your cancer risk. Most food isn’t worth to find out if or which of it will happen.
Some reputable sites tell you it’s OK to salvage food like hard cheese or salami by cutting the mold away. The softer the food, the faster and farther the mold spreads into it. Then again, the mold and/or its toxins might have spread farther into the food than you can see it. With this speed unknown I wouldn’t rely on a one-inch safety margin only. If your food is in the condition for mold being able to show at one place, how do you know it didn’t start at another where you just don’t see it yet? And if mold had time to grow, other even nastier germs had too, but you’re less likely to see them.
Interesting tidbit found while googling around: Did you know bleu cheese is toxic to rats?
Sorry, I didn’t mean to imply all Americans, it’s just that I’ve seen it called that quite a lot by people here on the board, but I’ve never come across it in the UK.