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how can I tell if this gorgonzola is still good to eat? I bought

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how can I tell if this gorgonzola is still good to eat? I bought it about 2 and a half weeks ago intending to make a cream sauce with it, but I got caught up eating holiday stuff and didn't get a chance to make it until now. it's been sitting in my refridgerator since I bought it. it has green mold growing on it, but I don't remember if it's more now than to begin with.
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>>8429314
cut off the mould, eat the cheese
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>>8429338
as nasty as this sounds, fuck it seems to work, I had some sharp cheddar that had grown a winter coat, I shaved that shit off and took a nibble on the cheese just to see what it would taste like; I wound up using the rest for homemade macaroni and cheese. The shit was delicious, it was way more, "sharp", it definitely gave it a bolder cheese flavor. Consider the French eat cheese with maggots in it..
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>>8429314
if it's the same green mold as the initial gorgonzola mold, and not a different type or fuzzy shit, just fuckin eat it

I do that shit all the time, if it's now too strong to eat solo as a cheese, perhaps make a sauce or butter for steak or whatever else.
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>>8429338
but it had mold on it when I bought it. how do I tell good mold from bad mold?

>>8429354
I don't normally eat blue/green veined cheese so I don't know what it's supposed to look like. I'm planning on putting it in a cream sauce to eat with steak and pasta, so I don't think it will be too strong. I just don't want food poisoning.
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ok well here's the end result. I fucked up a little making it and it smells kind of funny, but it tastes great.

cooked ribeye slice rare in frying pan adding 2 tbsp butter at the end
added 1/2 cup cream and half of my cheese
seasoned with a little steak seasoning
sliced steak into strips and put back in pan with penne

I think maybe it could use a little parsely or something but I don't have any. also there were some big chunks of mold floating in the sauce that I removed. does anyone know the symptoms of mycotoxin food poisoning?
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