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So, when whole wheat bread goes moldy faster than other bread, I assume it's because such bread is more nutritious, having the germ and not being all starch.
TJ's NZ grass-fed cheddar cheese seems to go moldy faster than other cheddar cheese, and I'm not sure what to make of that. It should be healthier for *me*, because of the fat profile, but I don't expect yeast to care. Maybe it's moister? But I don't know why it would be.
To be fair, I don't know for sure that it does, it just seems that way. I guess I could buy two different cheddars at the same time and check.
TJ's NZ grass-fed cheddar cheese seems to go moldy faster than other cheddar cheese, and I'm not sure what to make of that. It should be healthier for *me*, because of the fat profile, but I don't expect yeast to care. Maybe it's moister? But I don't know why it would be.
To be fair, I don't know for sure that it does, it just seems that way. I guess I could buy two different cheddars at the same time and check.