Cheese + Mold. Is it safe to eat? This is a question I get asked a lot!

This article on the Bon Appetit website came across my radar the other day (even though it was written in 2018!) and after I read the following paragraph, I knew I had to share it.

"The first thing you’ve got to understand is that, by and large, microorganisms like mold are what makes cheese, well, cheese. “In a lot of ways, cheese is mold,” explains Morillo. With the notable exception of fresh cheeses that are meant to be consumed shortly after they are made (mozzarella, ricotta, queso fresco, etc.), most cheeses owe their distinct deliciousness and texture to the microbiological alchemy that occurs when mold, bacteria, and other microorganisms feast on the proteins and sugars present in milk, transforming them into a wide range of flavorful compounds. (Science is cool!)"

Yes, science is cool! And mold, when it comes to cheese, can definitely be our friend.