Samuel Alcaine, an associate professor of food science at Cornell University, noted for Food & Wine, “Molds are an important part of cheese... sometimes for good and sometimes for bad.” This doesn’t ...

Gorgonzola cheese is stinky and moldy. This is what makes it so delicious, but it also explains why there are so many origin ...

Though it shares some common traits with other blue cheeses, there are notable differences that set it apart. Blue cheese is a category of cheese distinguished by the presence of blue or green mold, ...

This doesn’t just apply to the obvious options, like blue cheese. For example, the signature bloomy rind of Brie or Camembert is made from Penicillium candidum mold and is entirely safe to eat ...

From the corners of your shower, to blue cheese in the fridge... mold is everywhere! Here's the good and bad behind those ...

One type of mold, however -- penicillium-- can help destroy bacteria by attaching to the cell walls. That helpful bit of ...