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19.04.2006
Author.::.Mazoo
According to the dictionary mould is “a furry growth of minute fungi occurring typically in moist warm conditions on organic matter”.
Mould differs. There exists bad mould. It can destroy even concrete, brick and plaster. It flies in the air and spoils products. It’s known that mould, appearing on our food without our interference, contains no penicillin and is of no use. You may poison yourself while eating food covered with mould. Mould may cause extreme exhaustion, headaches, skin- and lung-illnesses. While using good mould allergic people should remember that mould itself is often an allergen. Keep in mind that mould hates dryness and cleanness.
One can’t deny existence of a good mould. Gray mold rot, spoiling Russian strawberry, is used for preparation of wines in France and is called a “precious mould”. Marble or blue cheeses (Rockford, Stilton and Gorgonzola) are made with the help of the blue mould. Meanwhile white mould adds specific taste and aroma to Camembert and Brie cheeses.
But the aim of my writing is the following: we’ve unexpectedly grown a very beautiful orange mould on the loaf. It’s really special, differing greatly from very well known green mould! You may have a look at it on the photos below.
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