Not All Mold Is the Same: When Moldy Cheese Is Safe — and When It Isn’t

Side-by-side comparison of a wedge of blue cheese and a block of hard cheddar on a wooden board

The mold running through Roquefort is safe. The spot on your ricotta is not. Here's how to tell the difference — and what cheese structure has to do with it.

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Close-up of blue-grey mold growth on the surface of a piece of aged cheese with visible fungal texture

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The Mold Map of Food: Understanding Food Mold Types Through Spoilage, Safety, and Fermentation

Food mold is not a single phenomenon. The same genus that ruins a loaf of bread also makes Roquefort possible. Here's how the major food mold types differ — and why the difference matters for safety, storage, and supply chains.

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Aspergillus fungi in food fermentation and mycotoxin contamination showing fine line between flavor and risk

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The Fine Line Between Flavor and Risk: How Fungi Transform Food — and Why Control Determines Everything

The same fungus that gives miso its depth of flavor can, under different conditions, produce one of nature's most potent carcinogens. The difference is not the organism — it is the environment we create around it.

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Mold News Refrigerated Food Cold Chain Warehouse

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Cold Is Not Clean

Refrigeration slows microbes, but it does not eliminate them. A new review reveals how fungi persist quietly through the cold chain, exposing hidden risks in modern food systems.

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