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From: hoppen@uiucdcs.Uiuc.ARPA
Newsgroups: net.cooks
Subject: Re: MOLD ON CHEESE
Message-ID: <8600054@uiucdcs>
Date: Mon, 22-Jul-85 20:36:00 EDT
Article-I.D.: uiucdcs.8600054
Posted: Mon Jul 22 20:36:00 1985
Date-Received: Mon, 29-Jul-85 05:17:40 EDT
References: <5400007@hpfcly>
Lines: 11
Nf-ID: #R:hpfcly:5400007:uiucdcs:8600054:000:597
Nf-From: uiucdcs.Uiuc.ARPA!hoppen    Jul 22 19:36:00 1985


The spores ARE the visible part (along with the support structures bearing
them).  Normally most people won't notice mold until it is bearing the
fruiting bodies (spores).  What can remain behind when you cut off the 
colored part is mycelia, which are masses of hyphae.  Mycelia can be
compared to a plant's body and root system.  If conditions are right, the
mycelia can easily produce more spores and your mold will "reappear" when it,
in fact, never left.

It is true that some molds are toxic.  Many also aren't.  Unless you are an
expert on them, however, they are probably best left alone.