Is it OK to trim off the moldy parts of cheese, fruit and yogurt and eat the rest?
Hard cheeses (cheddar, Parmesan, Swiss) are safe to consume once you've removed the moldy portion and about an inch around it. But beware of fuzzy or odd-colored spots on soft cheeses (goat, cottage), as well as produce and yogurt. Mold spreads easily on these foods because they're moist, so it's best to discard the whole thing, advises Christine Bruhn, Ph.D., director of the Center for Consumer Research at the University of California at Davis. Mold in the veins of blue cheeses and on the rind of Brie and Camembert is supposed to be eaten; for these varieties, abide by the use-by date. What if you accidentally eat some "bad" mold? The taste will likely tip you off before you consume enough to become ill.
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