a sour or off smell. At that point you are no longer dealing with a tidy little surface spot, and the block is telling you it is done.
cheese
source: Pexels
The 1-Inch Rule for Hard Cheese
Here is the number worth memorizing. For a firm block like cheddar, cut at least 1 inch (2.5 centimeters) around and below the moldy spot. Not a sliver. A full inch in every direction, including underneath where you can’t see.
The trick people skip is the knife. Keep the blade from touching
