Do you cut away the mould from your cheese or chuck it in disgust.. be honest?

Question

..because really, you should cut away 2cm from the mouldy surface before it is safe.. and no, blue and stilton don't count..

From the dictionary for my detractor:

mould 1 (mld)
n. & v. Chiefly British
Variant of mold1.

Ha! now go yuck fourself.

Answer 1

oohh....definately chuck in disgust, yucky...but I love cheese so much, it's always gone before it gets to that point.

Answer 2

I always cut off the mould.

Several types of cheese, such as Roquefort, Danish blue, Camembert, and Brie, owe their distinctive flavour to the presence of mould growing on them. If the mould were absent, these cheese would not ripen properly.

Answer 3

My wife usually cuts it off on the side and then i come in from work and start eating cheese but i eat the wrong cheese as she watches me and doesnt tell me until i eat almost all of it

Answer 4

I chuck the whole brick....I will not eat a block of cheddar with even one mold spot, but I love blue cheese.

Answer 5

At home I chuck it. I used to work at a cheese store and we had to clean the cheese off. I thought it was so gross

Answer 6

You're suppose to cut it away or chuck it in disgust??? Dang, all that money on wheel of brie, down the drain!

Answer 7

I definately cut out the mold and use the rest. So far it hasn't hurt me any but my kids think it's nasty and won't eat any cheese that has any sign of mold.

Answer 8

Cut it away after all cheese is mould

Answer 9

Yes, you should cut the mold off and chuck the rest. The mold is the tastiest part.

Answer 10

I throw it out, yuck. I remember my dad used to tell us "Ohhh it's still good, just cut it off, you'll be fine." And although it may be true, I can't bring myself to doing it.