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/ck/ - Food & Cooking

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13994671 No.13994671 [Reply] [Original]

why is mold okay in some foods, like blue cheese, but bad in other foods, like bread or other cheeses?

>> No.13994681

>>13994671
Some types of mold are edible. Other types make you sick. Over millenia we have cultivated the edible forms.

>> No.13994683 [DELETED] 
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13994683

>>13994681
>Some types of mold are edible. Other types make you sick. Over millenia we have cultivated the edible forms.

>> No.13994685

>>13994671
Because the mold is intentional and controlled

>> No.13995235

>>13994683
How is that reddit you retard?

>> No.13995275

What prevents us from cultivating edible mold in bread?

>> No.13995304

>>13995275
probably yeast
or the flour itself

>> No.13995308

>>13994671
Mycotoxins. Some molds can produce them, some can't. Even those that can need the right conditions to do so. For instance, blue mold is safe on cheese but toxic on cattle feedstock. And the koji mold doesn't product toxins, not even on vegetable substrate.

>> No.13995309

>>13995275
Mold breaks down cheese in a way that tastes and feels good.

>> No.13995311
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13995311

>>13994683
>Mom! I posted the reddit picture again!

>> No.13995317

>>13994671
I heard an old story about a local cheese making place accidentally getting the wrong mold mixed in while making blue cheese.
From what I understand in the process of making blue cheese the cheese has to be left alone for a certain time. In that time however the wrong mold began to grow and ruined the whole fucking warehouse or whaterver.

>> No.13995319

>>13995275
Why would you though? The cheese isn't magic where it only allows certain types of mold to grow or something, rather the specific molds are added during the cheese making process. I don't know what purpose adding "safe" molds to bread would serve.

There's also issues with the differences in how cheese and bread are made. Cheese can be pasteurized before adding mold and then fermenting. Bread dough really isn't fermented for very long though and cooking would kill the mold.

>> No.13995320

>>13995275
There's a bread miso recipe in the noma cookbook.

>> No.13995330

>>13995319
>Why would you though?
Weird new flavors of bread mostly. A larger library of sourdough options. You're probably right that the big problem is the amount of time it's left to sit, cultured foods would need to be the focus.