I figure the one just sat around for longer, as I’ve had extra blue-y cheese develop in my own fridge. Just never seen such a striking difference at the store, which I found mildly interesting.

    • LemmyKnowsBest@lemmy.world
      1·
      7 days ago

      Which has always been confusing to me because I thought mold is bad to eat, like poisonous & tummy aches, possibly death

      • Obi@sopuli.xyz
        6·
        7 days ago

        The mold in blue cheese is a very specific one which is created on purpose manually, that is okay to eat.

      • ulterno@programming.devEnglish
        51·
        7 days ago

        Maybe just a specific variety of mould that doesn’t cause that.

        There are 2 varieties of milk bacteria that make curd and yoghurt. Then a few varieties of yeast for bread, beer etc.
        Makes sense to be one for cheese.

          • mech@feddit.org
            3·
            7 days ago

            Some plants and fungi are good to eat, others make you sick.
            Same thing with mold.

      • MarieMarion@literature.cafe
        21·
        7 days ago

        I use molds to ferment vegetables (think sauerkraut, but with squash, or cauliflower, or fennel, or leek…), to make soda (kombucha, often with apples or blackberry), to bake bread.
        Coffee beans are fermented, too. And many other foodstuff.
        Bacterias are our best friends. So tasty.