Why do you not get sick when eat cheese because is mold?

It's a common misconception that eating cheese with mold means you're eating mold. While cheese does have mold, the mold used in cheesemaking is carefully selected and controlled. This is very different from the random mold you might find on a piece of fruit, for example.

Here's why:

* Specific Mold Types: Cheesemakers use specific types of mold that are safe to eat and actually contribute to the cheese's flavor and texture. Some examples include Penicillium roqueforti (used in blue cheese) and Penicillium camemberti (used in Camembert and Brie).

* Controlled Growth: These molds are grown under controlled conditions, ensuring their growth is limited to the cheese and not beyond. They're carefully monitored and regulated, unlike the random mold growth you might encounter on other foods.

* Pasteurization: Many cheeses are also pasteurized, a process that kills harmful bacteria that might be present in the milk used to make the cheese.

So, while you're eating mold in cheese, it's not the same as eating the kind of mold that can make you sick. The mold in cheese is specifically selected, controlled, and often beneficial for the cheese's flavor and texture.

However, if you're ever unsure about a particular cheese, it's always best to check the label or ask a cheese expert. And if you see any signs of mold that look different from the expected mold on the cheese, it's best to discard it.