The blue molds used for cheese can't produce toxins. The combination of acidity, salinity, moisture, density, temperature and oxygen flow creates an environment that is far outside the toxin production range.
Check out episode 018 with @MmeFromage for more cheese info!
Holiday discount alert! Want to #travel with me on a #cheese tour in spring? Our tour to #England just dropped in price for bookings before Jan. 1! https://t.co/UJG9fddWa5
We had a blast at our annual #BastilleDayCheeseDay last week. Here's a recap from the great @MmeFromage about our very memorable 🎵 & 🧀 pairings: https://t.co/uQB6qZuQvc
Experience cheese as you never have before...The Cheesemonger Invitational Is less than a week away! More info: https://t.co/p6QF5cFFPu, and use the code “brooklyn” for $10 off your tickets!
On the blog: big cheese week June 28-July 1 w/ @goodfoodawards mercantile, @DiBrunoBros Legends of Cheese World Tour & #CMI! https://t.co/5iXXCLbTGg