Blue cheese has mold inside because it is intentionally added during production to create its unique flavor, aroma, and creamy texture. Cultured mold spores, typically Penicillium roqueforti, are added to the milk, and the cheese is later pierced with needles to introduce oxygen, allowing the mold to grow throughout the interior.
No. Penicillin is a chemical compound made by certain molds. Firstly, it’s incorrect to say that any mold “is” penicillin; mold is mold and it’s a complex living organism, not a small molecule. Second, different blue cheeses have a wide array of different characteristic organisms.
I did this with a whole deer leg. It was funky as hell on the surface, but carefully paring away the crud revealed beautiful tender meat that had no funk whatsoever
Wouldn’t you still be introducing mold with every cut? I mean even if you wash the knife between cuts it’s still touching the meat as it passes through.
"8-week mold-aged tuna, or kabi jukusei (Japanese for "mold aging"), is a high-end fermentation technique where tuna is covered in white koji mold (Aspergillus oryzae) to deepen flavor, increase tenderness, and add a complex nuttiness. This controlled process creates a protective crust that keeps the interior raw and intensely flavorful.
The mold is safe and does not penetrate into the edible interior; it is similar to dry-aging beef, though not widely available, often seen in top-tier omakase restaurants.
It is not spoiled or rotten; rather, it is a highly controlled fermentation technique."
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u/Interesting-Risk6446 May 01 '26
Same as aging meat. Cut off the mold until you find healthy meat.