Fungi which have been proven to be capable of thriving on cheese include:
Penicillium, Aspergillus, Fusarium, Cladosporum, Alternaria.
Moulding usually occurs on the surface of cheeses, but fungi may also penetrate the surface, growing inwards.
If Mycotoxins are produced, this will be due to fungal filaments near the surface of the cheese. Research on this subject indicates that Mycotoxins may grow on cheese; especially if it is stored at room temperature over prolonged periods of time.
If your cheese has moulded, you can cut the mould away generously. If no mould can be seen after cutting, the cheese is perfectly suitable for consumption again.
