When Cheese Looks a Little Wild — And What to Do About It
30th Apr 2026
Food Waste & Kitchen Notes
Real cheese is alive. Unlike the shelf-stable, artificially preserved products filling supermarket shelves, artisan cheese is teeming with live cultures, bacteria and natural mould — all signs of something extraordinary, not something wrong.
When you spot a little mould on a hard cheese — think Gouda, Comté, aged cheddar — the right move is
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