Pretty much anything containing some form bread, like pastries, pizza and well bread, is commonly made with yeast which is also a fungus just like mold.
I assume you also find disgusting alcohol and all the other products obtained through fermentation? Or is stuff eaten by bacteria somehow better than fungi?
I had forgotten that the larvae jump. For some reason that makes it so, so much worse to me. If I were to eat an arthropod-originating cheese I would probably prefer to try mite cheese.
I’ve grown to like a lot of tastes I’ve previously hated. Salted herring, olives, strong cheeses, whiskey… but moldy cheese is never going to happen. My body autonomously removes the piece of moldy food from my mouth and attempts to also empty my stomach just in case.
You could actually have an allergy. I met one other person who had a mold allergy that was cross reactive with blue cheeses, and had a similar reaction to them
Fun part is, Aspergillus oryzae (fungi used to make koji) can develop into dangerous strains that release heavy toxins able to easily paralyze an adult forever.
This is one if the reasons they say not to try making your own spores and to restart batches with commercially purchased spores. One of the things people do with it is fast age steaks over 24 hours at room temp by growing a layer of it on the steaks surface (moldy steaks). Also isnt Aspirgillus is a mold not a fungi?
Wine is spoiled grapes, all cheese is just milk you left out for so long it got dry and sausages are what happens when you disembowel a pig and stuff its guts with its own minced ass. Today I ate a thing that looks like the first draft of an Aliens facehugger they rejected for being too spiky.
People buy food so processed they forget we're just gross hungry animals just putting random things in their mouths to see if it keeps them alive for a bit.
Sausages are also commonly inoculated with mold. The powdery coating on aged salami is Penicillium nalgiovense.
And some of the fanciest, most expensive wines are made from moldy grapes. Botrytis cinerea, when consistently wet and humid, causes “grey rot” which spoils the grapes. When it dries out, though, it becomes the “noble rot” which is prized.
Absolutely, if you've ever made the types of sausages for cold cuts at home it's very obvious. People think the white powdery thing is just cool packaging (and to be fair in ultraprocessed crap it can be), but nope, that stuff is transparent when you get started.
Also, the "transparent stuff"? Disemboweled guts. I mean, the mold should be the least of your concerns if you're going by gross-out factor.
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