Oh my God you're really trying to make it sound like it's just normal for a restaurant to have to scrape a thick layer of mold off a container of food and then keep using ithttps://twitter.com/SQIRLLA/status/1282426595349848069 …
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Roquefort cheese can in fact "go bad", you have to eat it within a certain time frame If you let it fully "spoil" (by, say, leaving it in a warm place for a long time) the waste products the mold makes are a toxic carcinogen
Mycotoxins are a major reason to stay away from "spontaneous blue cheese" The strains approved to make commercial blue cheese were chosen because they're relatively low-toxicity
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