Question. If you leave your blue cheese in the refrigerator for, say, a year or more, and it grows hairy: is that bad? Was there a necessary mold management or mold control step that went missing?
I guess what I'm saying really is, is moldy mold a de facto bad thing? Or can one actually promulgate fungal plethora with a clear conscience betimes? In your response, please cite references. Or examples from your personal life. Please, no examples from your professional life: I'm not sure that would be applicable.
This is obviously a theoretical question--I would never have, say, things that were a year old or more in my, say, vegetable compartment. But, I think, an important one. For us all.
Fungi. On everyone's minds.
www.bact.wisc.edu/themicrobialworld/Fungi.html
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