Author Topic: Bleu cheese and mold on cheese.  (Read 4500 times)

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Offline chucky

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Bleu cheese and mold on cheese.
« on: February 11, 2010, 10:30:40 PM »
My mother bought some gorgonzola that is full of blue mold. I was wondering if it is healthy to consume blue cheese and every other cheese with mold ? I have read about blue cheese being unhealthy but the those same people would probably say that high-meat will kill you too.

So, do any of you consume blue cheese ?

*I read the label and it was aged with Penicillium roquefortii.

Impatient.. Already ate some. I have eaten it before and I remember experiencing not so great days after eating it but it didn't stop me to try it again. I feel a bit foggy after eating it. Doesn't happen with normal cheese.



Offline chucky

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Re: Bleu cheese and mold on cheese.
« Reply #1 on: February 11, 2010, 11:12:37 PM »
I think I found my answer: http://www.forresthealth.com/store/Roqueforti-Pen.roqueforti.html It's a product but there has to be some logical explanation to sell it.

Product description:
"(Penicillium roqueforti)

Roqueforti helps restore gastrointestinal tract symbiosis cases of dysbacteria. This remedy is also effective for treating helicobacter pylori, enteritis, gastritis, colitis, stomach ulcers and inflammation of the mucous membranes."

Offline RawZi

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Re: Bleu cheese and mold on cheese.
« Reply #2 on: February 12, 2010, 02:35:47 AM »
    Blue cheeses have so much salt added, in my experience.  That being said, I have let my cheeses (raw unsalted) go moldy, and the molded edges themselves tasted good eaten first before or instead of the cheese as snack.  No one told me to do this, I just tried it on my own, and felt no ill effects, to the contrary felt good.  It it true one can make blue cheese out of (raw) butter?  Would there be special steps to take to do that I wonder.
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Re: Bleu cheese and mold on cheese.
« Reply #3 on: February 12, 2010, 07:03:48 AM »
     Is it true one can make blue cheese out of (raw) butter?  Would there be special steps to take to do that I wonder.

The critters that make cheese out of milk do it by eating lactose - not enough in butter.

Offline cherimoya_kid

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Re: Bleu cheese and mold on cheese.
« Reply #4 on: February 12, 2010, 09:47:26 AM »
Blue cheese is way too salty.

Offline chucky

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Re: Bleu cheese and mold on cheese.
« Reply #5 on: February 12, 2010, 03:11:34 PM »
I have always thought that salt is vital. Meat has salt but does it have enough to "maximize" the quality of life ?
Even the 22# looked interesting. http://curezone.com/foods/salt/vital_functions_of_salt_in_the_b.htm

Blue cheese is way too salty.



Offline cherimoya_kid

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Re: Bleu cheese and mold on cheese.
« Reply #6 on: February 12, 2010, 10:41:48 PM »
I have always thought that salt is vital. Meat has salt but does it have enough to "maximize" the quality of life ?
Even the 22# looked interesting. http://curezone.com/foods/salt/vital_functions_of_salt_in_the_b.htm




Sure, there's a balance.  You need SOME salt.  Too much salt interferes with calcium metabolism, though.

Offline chucky

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Re: Bleu cheese and mold on cheese.
« Reply #7 on: February 13, 2010, 05:31:51 PM »
OK Cherimoya.

Heh. Bought butter made of goats milk yesterday. It was on sale 3x cheaper of it's actual price. I knew that there must be something with the butter otherwise it wouldn't be so cheap. So I checked the best before date and it had todays (13th) date for best before. So I took one to try it out. Hehe, it tasted just like the blue cheese I ate day before yesterday. It didn't have any mold on it but the taste was the same. Before I found the forum I would probably have discarded it but I ate half of it yesterday.

   It it true one can make blue cheese out of (raw) butter?  Would there be special steps to take to do that I wonder.

I think I just found out. If I let it sit for a week or a month it will probably get some mold on it.

Offline chucky

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Re: Bleu cheese and mold on cheese.
« Reply #8 on: February 16, 2010, 12:11:11 AM »
I found this interesting article http://aem.asm.org/cgi/reprint/3/5/264.pdf

Roqueforti forms methyl ketones as product of oxidation. Although I don't like the sentence that says the fats were being oxidized and that's how methyl ketons were formed.. But then the same should happen when the meat ages ? I should try if methyl ketones can help me transfer to ketogenic state faster.

I found this from summary "The acids became increasingly toxic as the carbon chain lengthened." Does this happen also with the meat and could the article be wrong about the "toxicity" ?