through it, calmly, like two people in a kitchen trying to make a smart call.
First Things First… How Bad Is That Mold, Really?
Here’s the part most people don’t realize: not all mold is the enemy.
Some cheeses are literally built around mold—think blue cheese, for example. But cheddar? That’s not supposed to be part of the deal.
What you’re seeing is usually a type of mold called Penicillium. Sounds scientific, but in plain terms—it’s common. It shows up when conditions are right: moisture, air, time.
Now, does that
