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Author Topic: Why does mouldy cheese not get mouldy?  (Read 1978 times)

Offline Geezer

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Why does mouldy cheese not get mouldy?
« on: 06/02/2012 06:43:53 »
If I even dare to touch a piece of Cheddar and stick it back in the fridge, it does not take long before it turns into something Quatermass (O.B.E.) would have been proud of.

I can pretty much do anything with a nice piece of Stilton, Gorgonzola, or Danish Blue, and bugger all nothing much seems to happen.

Why's that then?


 

Offline RD

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Re: Why does mouldy cheese not get mouldy?
« Reply #1 on: 06/02/2012 12:02:57 »
Maybe a pH thing: stilton is more acidic than cheddar.

[ acid inhibits mould growth, e.g. vinegar ]
« Last Edit: 06/02/2012 12:07:05 by RD »
 

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Re: Why does mouldy cheese not get mouldy?
« Reply #1 on: 06/02/2012 12:02:57 »

 

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