2 Comments so far

1. dsz5463 on October 3, 2009 2:28 am

   Direct quote:
   The white mould rinds are a result of the white mould Penicillium candidum or “relatives” of it. These do
   not produce penicillin, are digestible and do not present a health risk – not even if large quantities of cheese
   are consumed.

2. Lilith on October 3, 2009 3:20 am

   The rind but if it’s a soft cheese that starts smelling like ammonia, it’s time to throw it out.