That Green Spot on Your Cheddar… Cut It Off or Toss the Whole Thing?

• moisture

• Too much air

• Temperature swings

A better approach:

• Wrap it in parchment or wax paper (not directly in plastic)

• Place it in a loose container or bag

• Store it in a stable, cold part of the fridge—not the door

So… What Would I Do?

If I saw one small mold spot on a block of cheddar?

I’d inspect it, cut around it generously, and use the rest—probably in something cooked that same day.

But if I saw more than one spot, or if it looked even slightly questionable?