I figure the one just sat around for longer, as I've had extra blue-y cheese develop in my own fridge. Just never seen such a striking difference at the store, which I found mildly interesting.
this post was submitted on 30 Dec 2025
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Mildly Interesting
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This is for strictly mildly interesting material. If it's too interesting, it doesn't belong. If it's not interesting, it doesn't belong.
This is obviously an objective criteria, so the mods are always right. Or maybe mildly right? Ahh.. what do we know?
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Softer cheeses often have moisture in/on them. Even some older "dry" cheeses can have a lot of moisture on the outside. I just had an 18-year cheddar this weekend and it looked like a slimy petri dish on the outside, but goddam that shit was fantastic.
18 year cheddar? That's older than my whiskey.
That’s older than my grandchildren.