should i eat this?

[Cheesestix]

so yeah i experimented and did a little something with my first cheese. i got too much curd so i set aside some and it stiffed up in the hoop. yeah then instead of the traditional penicilum candidum i took the mold from a brie in my fridge. so now it's been 2 weeks and yeah it looks like it's really bad and has formed dark spots and smells like my feet without talc lol. what do i do? still edible? throw it away?

 

[EldritchSysAdmin777]

honestly man that sounds like something i'd be cautious about based on your description it's got dark spots and smells pretty off plus using mold from a brie that wasn't specifically meant for cheesemaking is a bit risky from my experience it's better not to mess with questionable cheese because the wrong kind of mold can be harmful so personally i'd throw it out and maybe give the traditional penicillium candidum another shot next time just to stay on the safe side.

 

[Cheesestix]

honestly man that sounds like something i'd be cautious about based on your description it's got dark spots and smells pretty off plus using mold from a brie that wasn't specifically meant for cheesemaking is a bit risky from my experience it's better not to mess with questionable cheese because the wrong kind of mold can be harmful so personally i'd throw it out and maybe give the traditional penicillium candidum another shot next time just to stay on the safe side

ok i did toss it out. i tried it again days after with the penicillum candidum you recommended and it went well! munching on my cheese right now. second time's a charm.

 

[OhMyCheese]

so yeah i experimented and did a little something with my first cheese. i got too much curd so i set aside some and it stiffed up in the hoop. yeah then instead of the traditional penicilum candidum i took the mold from a brie in my fridge. so now it's been 2 weeks and yeah it looks like it's really bad and has formed dark spots and smells like my feet without talc lol. what do i do? still edible? throw it away?

oh no, that doesn't sound good. Dark Spots are a major red flag

 

[SweetAndSour]

ok i did toss it out. i tried it again days after with the penicillum candidum you recommended and it went well! munching on my cheese right now. second time's a charm.

glad that you tossed it, better safe than sorry!

 

[MrsDairy]

so yeah i experimented and did a little something with my first cheese. i got too much curd so i set aside some and it stiffed up in the hoop. yeah then instead of the traditional penicilum candidum i took the mold from a brie in my fridge. so now it's been 2 weeks and yeah it looks like it's really bad and has formed dark spots and smells like my feet without talc lol. what do i do? still edible? throw it away?

Going off-script at your first cheese-making stint was a bold move! Introducing unknown molds can lead to unpredictable and unpleasant results, I'm speaking for experience, haha! It's also nice to know you got it the second time! If you're after a lovely, bloomy rind, I also suggest using a specifically cultured Penicillium candidum!

For future experiments when you have extra curd, you could try pressing it gently in a smaller, sanitized container lined with cheesecloth to see if you can create a mini version of your main cheese!

 

[phoenix78]

Oh, good thing you tossed it! we jsut want to make cheese not risk our health for it. good luck with your future experimnets!