Picture posting is enabled for all :)
I eat mouldy cheese, the mouldier and runnier the better. I don't remove the rind from brie, I don't scrape the mould from cheddar. I drink unpasturised milk, and eat as many unpasturised dairy products as I can. I do accidently eat mouldy bread from time to time when I am left with the last slice and it isn't until I am on the last bite that I notice the blue specks. I steralised everything for my daughter up until she was 6months old - but she was a very very ill baby and I don't know if she would be here now if I hadn't, I didn't bother sterilising anything for my son from birth and he is here and fit and strong. I eat over ripe fruit and game that has been hanging so long it walks into the kitchen and throws itself into the pan. My kids drop something on the floor, and the automatically pick it up and blow it and stick it back in their mouths. We are very rarely sick, coughs and colds maybe, but properly sick, very very rarely, BUT if I open a jar or bottle of my home made preserve, and it is mouldy, I bin it. I have plenty, it cost so little and I have heard so many horror stories that I don't think it is worth the worry, and I open another. I think in all of my years of preserving I have only opened a couple of jars that have been iffy and binned. Tis a funny old world, would be bloody boring if we were all the same.