Would you use parmesan with mould on the rind??

[Rosielil]

If I cut off the rind plus a centimetre or so, will the rest be okay for a risotto or am I mad to even consider it? There’s no mould elsewhere.

I would cut the rind off and use the rest. Definitely

Just what I wanted to hear @Suretobe! Thank you!

I do it with other cheeses too

Yes, just cut it off. Won’t do any harm.

Agree with PPs.

Yes I would scrape off mould and use the rest. It’s a hard cheese and I don’t believe* mould goes through middle of it (unless very very far gone), just along surface.

*based on wishful thinking, no facts to back this up

My mil used to work in a butchers. She said they would regularly cut off the mould on the cheese, they couldn’t throw away those huge slabs.

I cut mould off cheese all the time as long as its not gone through and is only on the surface

@RedPandaWanda

My mil used to work in a butchers. She said they would regularly cut off the mould on the cheese, they couldn’t throw away those huge slabs.

Oh this made me laugh out loud .. love it!

Cheese is now in risotto which smells bloody lovely and not a word shall be uttered to DH unless a teen let’s it slip 😉. Thanks all!

lets

Yes, it's cheese - milk's leap towards immortality.

Yep. Go for it.

Yes, I have done but you may/may not like the result. The end result had a certain bitterness owing to the moldy rind. I never grated it (obviously) but I went pretty damned close to the inner rind. Perhaps that was why I never got away with it

If you taste it and find it disagreeable, douse it in truffle oil which will take over from the aftertaste altogether

I would, especially if it's going to be cooked.

@AffIt

Yes, it's cheese - milk's leap towards immortality.

although no chance in this house.

Cheese is made using a mould won't do any harm , never heard of any one poisoned by cheese.

Yes but I’m very un-MN about teeny bits of visible mould on food.