I'm always a bit "iffy" about moldy foods. If you are a cheese lover like me, you've probably faced the same dilemma: when is it safe to eat?
I found these great tips to distinguish the good from the bad. Check them out!
1. Hard salami and dry-cured country hams
The USDA says: It is normal for these shelf-stable products to have surface mold. Use. Scrub mold off surface.
2. Hard cheese
The USDA says: Use. Cut off at least 1 inch around and below the mold spot. Mold generally cannot penetrate deep into the product.
The USDA says: Use. Cut off at least 1 inch around and below the mold spot. Mold generally cannot penetrate deep into the product.
3. Cheese made with mold
The USDA says: Discard soft cheeses such as Brie and Camembert if they contain molds that are not a part of the manufacturing process. Molds that are not a part of the manufacturing process can be dangerous. (Can’t tell? Discard.)
The USDA says: Discard soft cheeses such as Brie and Camembert if they contain molds that are not a part of the manufacturing process. Molds that are not a part of the manufacturing process can be dangerous. (Can’t tell? Discard.)
4. Firm fruits and vegetables
(such as cabbage, bell peppers, carrots, etc.)The USDA says: Use. Cut off at least 1 inch around and below the mold spot. Small mold spots can be cut off FIRM fruits and vegetables with low moisture content. It’s difficult for mold to penetrate dense foods.
(such as cabbage, bell peppers, carrots, etc.)The USDA says: Use. Cut off at least 1 inch around and below the mold spot. Small mold spots can be cut off FIRM fruits and vegetables with low moisture content. It’s difficult for mold to penetrate dense foods.
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