The dangers of eating foods with mold come from the fact that they are no longer fresh, and can contain toxins such as the putrescine in rotten meat. Some molds can also produce mycotoxins and aflatoxins. For cheese, the process of drying and adding salt largely protects it from microbes that can cause spoiling. Besides, the blue molds for making cheese, including Penicillium Roqueforti and Penicillium Glaucum, cannot produce toxins in the environment for making cheese. Therefore, it is safe to eat cheese with molds.
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