You might turn your nose up at certain cheeses and wonder if that sudden, pungent smell is a bad sign. Instead, it’s the look of the cheese not the smell that will tell you whether it’s safe to eat or not. Ultimately what matters is how much mould there is and what kind of cheese it is, and there are cases where a little mould can be cut off. Here’s what every cheese fan should know about mould. Fresh cheese, sliced cheese as well as softer cheeses like Camembert and Brie should be completely binned if they’ve started to mould – even just a little. This is because the fungal mycelium is more l…