This is a bit confusing: "The crystals are soft, white, and sometimes appear dam... | Hacker News

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		the__alchemist 3 months ago \| parent \| context \| favorite \| on: Cheese Crystals (2019) This is a bit confusing: "The crystals are soft, white, and sometimes appear damp." The rule of thumb I've heard is hard white: crystal. Soft white: mold. If you can't tell, I would dump it.

IAmBroom 3 months ago [–]

Mold on cheese is rarely pathogenic. In fact, fermented foods in general are often quite safe, even in areas with unsafe water supplies.

Now, that doesn't mean rando-mold doesn't ruin the cheese's flavor...

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