Quote:
Originally Posted by Trollheart
I'm not.
If cheese ain't yellow or white it gets nowhere near my mouth.
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I think this question is referring to the cheese that has Penicillium added during the manufacturing process to make a particular type of mould grow inside it on purpose. I don't think it means leaving something for weeks until it grows mould. Well the cheeses are aged for a few weeks but still there is a difference.