Storing cheeses properly and eating them within a reasonable time frame is the best way to prevent cheese from molding. To store cheese, wrap it in special cheese paper or in a layer of parchment paper. Label with the type of cheese and the day you bought it. Store in your crisper drawer, which will have consistent temperature and humidity. If you have a dedicated wine fridge, you can store cheese in there, where the temps are less cold, which is actually better for the cheese.

Want to avoid the mold issue as much as possible? Stick with long-aged, hard cheeses like Parmesan, pecorino, older Cheddars, aged Gouda and the like. Cheeses that age for 18 months or longer are least likely to mold on you.

Assess the mold situation first by type of cheese. Any fresh soft cheese—ricotta, mascarpone, chèvre and the like—should just be discarded since the damp environment means that the mold has likely penetrated deep into the cheese and, while not toxic, will have negatively impacted the flavor. Soft cheeses like Brie or Port Salut should have about a quarter inch cut away from any surface where mold is visible. Harder, aged cheeses, like aged Cheddar or Parmesan can just have the mold scraped away. With white, fuzzy mold, tinged with green, the flavor effect is minimal and the mold can be safely cut away without incident. Black or gray mold is less desirable, and you should cut away more of it to remove any cheese that might be impacted. Any moldy cheese that smells of ammonia or is both moldy and wet should be discarded.

In some ways, all cheese is, in and of itself, mold. And many of the molds involved in cheesemaking are great. That thick coating of white mold on soft-rind cheeses like Brie or Camembert, or the blue veins in your favorite Gorgonzola. And frankly, none of the molds that are likely to grow on your cheeses will make you ill. But they will potentially affect the flavor of your cheese, and not in a good way. So, it is important to know how to handle the mold on your cheeses to ensure you don't waste any delicious morsels.

"Our portfolio approach has been one of logical, diligent expansion to create as much benefit as possible for the New Pendulum family of companies. Specifically, with the acquisition of Bardot Plastics, we are adding a key component to our plastics manufacturing capabilities, one we believe will pay significant dividends across all of our operations," noted Mark Woytowich, VP, Strategic Integration of New Pendulum Corporation.

Family-owned New Pendulum Corporation, a specialist in the manufacturing and industrial space, announced the acquisition of Bardot Plastics Inc., a custom injection moulding company based in Easton, Pennsylvania.

Bardot Plastics becomes the 14th holding for New Pendulum since its formation in 1983. New Pendulum has retained ownership of 13 out of the 14 companies its acquired or created, demonstrating a focus on long-term growth and profitability.

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Cheese is, and I do not think I am exaggerating here, perhaps the highest form of food milk can aspire to. The hundreds of varieties mean there is likely a cheese for nearly every palate, and almost all cultures around the world with access to milk have created their own versions—from soft fresh cheeses you can eat the day they are made to cheeses aged so long they could vote in the next election. These days, even the most basic grocery store has a decent stash of slabs and wedges to choose from, and if you are anything like me, it is easy to overbuy. It is also easy to forget about a cheese you have already opened and unwrap a new one. Which means, inevitably, we are faced with a moldy cheese. This begs the question, is moldy cheese salvageable, and how do I know?

You ate cheese, so you were eating mold anyway. There is no need to panic unless you ate a whole wedge of cheese thickly coated in green fur (and if so, you have other issues you might want to explore); you are very unlikely to get sick from cheese with a little mold on it. Your stomach acid is some powerful stuff and will kill the spores in the mold before you feel any impact.

Whichever cheeses you love most, buy them fresh, store them properly and don't get worried about a little bit of mold. After all, in the cheese world, sometimes the mold is the most delicious part!

The acquisition strengthens New Pendulum's position in plastics manufacturing. Bardot Plastics' expertise in custom injection moulding will complement New Pendulum's newly expanded capabilities in meltblown nonwoven production, rotational moulding, and injection moulding.

Bardot Plastics will be renamed Bardot Plastics LLC and marks the second successful acquisition for New Pendulum in less than a year, solidifying their commitment to growth within the plastics manufacturing sector.

"Since 1973, Bardot Plastics has built an excellent reputation with its customers, and much of that stems from the founding beliefs instilled by Lee Boucher, and the continued stewardship by the Boucher family over more than fifty years.  This acquisition is an excellent example of our investment philosophy, not only from an operational standpoint, but also in terms of cultural fit and how we choose to do business," said Clark Stapelfeld, president & CEO of New Pendulum Corporation.

Stacey Ballis is the author of ten novels of culinary fiction including, Off the Menu, Out to Lunch, Recipe for Disaster, Wedding Girl and How to Change a Life as well as a digital cookbook, Big Delicious Life. Her nonfiction essays have appeared in several anthologies, and her food writings and recipes have appeared in Food & Wine Magazine, EatingWell Magazine, The Chicago Tribune, Bake From Scratch Magazine, Plate Magazine, MyRecipes.com, ExtraCrispy.com, TheTakeout.com, AllRecipes.com, and a recipe of hers was adapted for use in The New York Times. She was the recipe developer and culinary consultant for The Self-Care Cookbook by Frank Ardito. Stacey lives in Chicago with her husband and is currently at work on a new full-length work of fiction.

To this day, New Pendulum's portfolio includes Bardot Plastics alongside New Pig, SpillTech, and ten other companies, employing over 800 people across nine countries.

"It has been a great experience working with New Pendulum, from our broad discussions on philosophy, fit, and family business to all of the small details that need to be covered during due diligence and closing process.  Our family is excited for Bardot Plastics to join New Pendulum, and we're equally excited in terms of the resources they are building to move our family's company into the future," added Rick Boucher, current president of Bardot Plastics, and former owner/vice president of Manufacturing.