How to Age Your Cheese: Let it Rot
Sure, you may have happily gobbled down a moldy wedge before, even admired the thin veins of Penicillium roqueforti. So why are you tossing your last bit of aged cheese that grew some fuzz in the fridge? Cheesemonger Nora Singley argues in favor of refrigerator mold -- she tried it herself, with ricotta salata.
I'm not afraid of mold. And you shouldn't be either. Because sometimes, it can be a really, really good thing. And I have the proof to show it, thanks to a little experiment that just took place in the back of my cheese drawer, after I forgot about a wedge for a few too many weeks.
Photo by Nora Singley