the roots might reach, with margin to spare. Once you’ve trimmed, the remaining cheese is fine to eat and grates just like it always did. No change in flavor, no weird texture, nothing lost but the corner you sacrificed.
Why Scraping It Off Isn’t Enough
It is tempting to just wipe the fuzz away with a paper towel and call it clean. The fuzz is only the part you can see, though. Mold can develop microscopic, thread-like structures beneath the visible surface of cheese, so simply scraping away the fuzzy
