As usual in food, its all a matter of degrees. All of us in the business sit round discussing these things, always
voicing the noblest of actions....and safest, "if in doubt, toss it", "better me than a client", etc. But in the end, it's all
judgement call, and when youre staring at a 25 dollar hunk of cheese sporting colorful surface mold something
possesses us NOT to dump it. Also, its a fact that we have all eaten much common mold in our lifetimes, and
though we avoid it if we KNOW about it, if we cant see it and it doesn't affect taste, then even though we may
logically know it's there, we consume it.....and we serve it.
As to removing it, well molds are alive and the more you leave behind the faster it re-multiplies. I therefore, make
ONE pass with a sharp, clean cheese grater across the surface. If that doesn't get it all, I make another pass,
**AFTER** I've washed and dried the grater from the first pass. If you don't clean it, it just forces more mold
fragments down into the cheese.