To cut off the mouldy end of the cheese and use the rest of it?

[EyeFoolTower]

One end of a block of cheese is going mouldy. It's in date but I guess it just happens sometimes. I just cut the mouldy end off and use the other end which is perfectly fine. I don't see this as in issue, but dp says it is disgusting and I should have thrown the whole thing out.

He refused the lovey lunch I made of jacket potatoes, tuna and cheese.

I wouldn't hesitate with Cheddar. However, Wensleydale tastes funny if it's been in the cheese box too long and gets chucked.

Black or fluffy mould I wouldn't risk it. The ready is for game. Slimy cheese is a nono too.

I cut it off all the time. Wouldn't have a clue if it was in date though as the cheese goes out of its packet and then cling filmed up. I have done the same with grated cheese (I wasn't aware until now that its a no-no) I also do the same with bread.

BackforGood tuna and cheese is a disgusting combination, isn't it?

I used to buy from a sandwich bar that did various melts. Their LA melt - thinly sliced turkey, crispy bacon and cheese in a ciabatta - was the food of the Gods, especially when you were hungover.

But I had to look away from the tuna and cheese melts while mine was being toasted.

I made a stupid mistake a little while ago by adapting a leftovers omelette. It had egg and cheese, plus cold cooked potatoes, courgettes, peppers, tomatoes, onions, bacon and peas.

I always do that but I made the fatal error of adding a few tablespoons of leftover tuna, sweetcorn and mayo sandwich filling.

It was the vilest thing I've put in my mouth. And I've had some vile things in my mouth over the years.

It's fine. Cheese is a solid medium, not a liquid or semi-liquid, so as long as you give yourself a reasonable margin into "clean" cheese, it's not an issue.

Cutting mould off bread - also not an issue.

Mould in jams or tomatoes though - more problematic. The reason being that they are a semi-liquid medium, and any excretory products, including some which could be toxic, would be disseminated out into the semi-liquid medium and spread, so you wouldn't be absolutely sure that you'd removed all the products of the mould.

This doesn't stop me taking mould out of jam with a spoon, however, as mostly the mould in jam isn't producing toxic byproducts. I do, however, throw away mouldy tomatoes.

Nothing wrong with tuna and cheese together, btw

Nothing wrong with tuna and cheese together, btw

That may be your opinion ThumbWitchesAbroad but I am afraid we can never be true friends.

Oh limited - surely you wouldn't abandon me over some cheesy tuna bake?

Yanbu if it's a block of hard cheese. The only thing I do is if it is in date still, ring the company and let them know. They usually send out vouchers for the inconvenience. We once had a whole block of cheese, well in date, completely covered in mould all over (couldn't see through the pack). The company asked us to send it back. Turns out there was a teeny tiny pin prick hole in the packaging. They were hugely apologetic and we had vouchers that gave us cheese for quite a long time.

I always cut the dry end bit off and eat the rest.

surely you wouldn't abandon me over some cheesy tuna bake?

I'm afraid I'd jettison both of you ThumbWitchesAbroad

I hope you understand that it's nothing personal

YABU in my opinion and would have been grossed out as well.

However, www.mayoclinic.org/healthy-living/nutrition-and-healthy-eating/expert-answers/food-and-nutrition/faq-20058492

Limited period, the pinky red stuff that grows on Philly could be serrata marcescans. That's NOT something you want to eat.

Pink, red, orange, yellow or black mould = the bin. They can be very toxic.

Normal white rind on a ripe Brie = fine. If your Brie smells like ammonia, it's time to bin it.

Skiptonlass I've googled serrata marcescans.

I wasn't going to go for that pinky red stuff before but now I'm definitely not.

Thanks.

I think it's time for me to get a new fridge.

Thank you skipton - that's really helpful info

I do this, has never killed us!

Hard cheese, not an issue.

Soft / unpasteurised cheese, no.

Some cheese assuredly does go off (buffalo mozzarella and other very soft cheeses are ones I wouldn't take beyond a BBE / when mouldy) but a cheddar - yes, just chop it off.

I cut the mold off and give it to my dog. She loves it :D

Yanbu.
I used to work on a deli counter about 30 years ago,and we used to cut the mould off the ends of the big blocks before we sold it.

My dad did this all the time (and came to no harm!) but I couldn't.
I've never tried any cheese that is supposed to have mould in it though so perhaps that's just me being squeamish.

I've never tried any cheese that is supposed to have mould in it though so perhaps that's just me being squeamish.

You must try to get over that notsmartenough. My favourite is Roquefort but you could start with something really mild and creamy like Dolcelatte.

Just get someone else to put it on a biscuit and keep your eyes shut until it's in your mouth.

I don't really like Stilton.

Limited
I'm not sure I'd be brave enough try - I only started eating 'red' cheese when I was about 20. Before then I'd only eat white cheese. 'Blue' cheese seems a step too far!

notsmartenough I was once the same as you. I'd only eat the mildest of rubbery Irish cheddar in a white sandwich.

My friend persuaded me to try dolcelatte on a salty Ritz cracker. I was mighty afeared but I trusted her and she was right: it was lovely. It's not even very old. It was invented about 40 or 50 years ago but it just tastes really nice.

It's a good toe-dipper into blue cheese.

But as I said, Roquefort is my favourite - tangy and salty and a bit soft. I like Gorgonzola too, but not as much because it's a bit drier.

But I'm far from a cheese connoisseur.

What's 'red cheese' btw? I've never been able to cope with the idea of Edam or Babybels because you have to peel the waxy red bit off. Or at least I think you do. Ick.

I hate fruity cheese. My friend keeps buying brie with blueberries and apricots for her parties and I think bleugh and just eat the bread and crisps.

Sorry notsmartenough. I didn't meant to sound patronising then.

And I never want to come over as a food snob. Sorry if I did

Not at all limited!
I was brought up on plain home cooked (Irish/English) food. If my mother didn't eat it - she didn't cook it. To this day I've never tasted seafood! My first taste of 'exotic' food was Vesta chow mein/curry that my older brother introduced into the household.
The cheese we had was never labelled - cut from a huge slab in the local grocer's shop. I'm guessing the red was Red Leicester or similar and the white was crumbly cheddar. They tried to tell me that there was no difference between the two.
They lied.