You really gotta love the fact that throughout human history, multiple distinct human cultures have perfected the art of getting milk to go so bad that it goes good again.
@Wolven mmm, cheese...🧀
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Something of a misconception there: relatively few cheeses use any kind of spoilage in the process; mostly it's just a matter of coagulating the proteins and binding the fats into the matrix, packing the result and then aging it. With some cheeses the rind is inoculated with a harmless mold to protect it from moisture and bacteria, and that can give the cheese a funky flavor but the mold doesn't really penetrate. Bleu cheeses and the like which have mold deliberately introduced are very much in the minority.
