Why does mouldy cheese not get mouldy?

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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?
There ain'ta no sanity clause, and there ain'ta no centrifugal force Šther.

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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 »