Moldy cheese is not a corrupted or spoiled food. It is cheese in its most predigested, most bioavailable, and most medicinally potent state. Aajonus taught emphatically and repeatedly that mold is not only acceptable on raw cheese but is, in fact, the entire point of cheese as a food. He stated: "The mold on your cheese is the whole point of cheese. The molds are breaking down the cheese."

All cheese, historically and fundamentally, is a product of mold and fungus. Sixty years ago, he noted, all cheeses were made with mold. The shift toward commercial, processed, pasteurized cheeses eliminated mold from the process and, in doing so, eliminated the food's primary digestive and nutritional benefit. He said: "60 years ago, all cheeses were made with mold. Now you have American cheeses and all these production cheeses that have nothing to do with cheese. They're just processed dairy made into a substance to sell."

Cheese in its raw, unsalted state acts primarily as a magnet and sponge throughout the entire digestive tract, attracting and binding toxins from the blood, neurological fluids, and lymphatic fluid, and carrying those toxins out of the body via the feces, but only if no honey, pineapple, papaya, or other enzymatic triggers are consumed with it. When mold is present and the cheese has been properly predigested by fungus, it can additionally be digested and used as a nutrient source, particularly when consumed with a small amount of honey.

Moldy cheese, specifically blue-green moldy cheese, is the most predigested form. When butter is allowed to mold, it becomes a form of blue cheese. Raw moldy cheese and moldy butter are among the most important and celebrated foods in the entire Primal Diet framework. Aajonus called it "gourmet" and said there is "no bad mold on a cheese unless it's pasteurized."

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Hard cheese, dried, hardened milk curds, is essentially indigestible by the human body on its own. Aajonus explained that dried, dehydrated food of any kind lacks bioactive enzymes and cannot be properly digested. He stated: "Hardened milk, dried milk is indigestible. But if you put it in a cave, in a place where molds can eat it, molds can feed on it, guess what? Whatever the mold leaves is digestible and absorbable."

This means that mold performs the same essential function for cheese that lactobacillus performs for milk in making yogurt or kefir: it predigests a substrate that the body would otherwise struggle to break down. He drew this parallel explicitly: "Instead of putting active acidophilus in the milk, you're introducing a mold to predigest it the same way as bacteria. So that's the only way you can eat hard cheeses, that you can digest them, is if there's mold in them."

He listed one alternative to mold-predigestion for hard cheese: eating a little bit of honey with the hard cheese would allow the body to digest it. Or, he noted darkly, pasteurizing the cheese would technically allow digestion, but then you would absorb all the toxins the cheese attracted back into the body along with the cheese itself, which defeats the primary purpose.

In its raw, unsalted, non-predigested (unfermented, unmolded) state, cheese acts as a magnet and sponge. This function operates throughout the entire digestive tract, from the moment the cheese enters the mouth, through the throat, esophagus, stomach, intestines, and all the way to the rectum. He described the mechanism precisely:

"Raw cheese does not digest it goes through the body like a magnet in a sponge it starts in the mouth when you're chewing, you have blood lymphatic and neuron circulatory veins going all throughout the mouth, throughout the throat all the way through the digestive tract down the esophagus, stomach intestines all the way out the rectum as these fluid systems pass through the digestive tract, the cheese magnetically pulls toxins out of those fluid systems, holds on to it like a sponge and then your body evacuates it out the feces."

The minerals concentrated in cheese are what create this magnetic pulling effect on toxic metals, toxic minerals, and other poisons circulating in the blood, neurological fluids, and lymph. The cheese holds those toxins like a sponge and does not release them, as long as the cheese itself is not digested. This is why salt must be absent: salt causes the cheese to be digested, which causes all the collected toxins to be reabsorbed.

He described the comparison to clay: "It's like clay. Clay will do that too. And it's undigestible. It's a good thing to do. It's a great thing to do." But cheese, he said, works better than clay.

When cheese has been molded and predigested, it shifts from being purely a detoxification magnet/sponge into something the body can also use as food and nutrition. This is the key distinction: unmolded raw cheese is a detox agent; molded raw cheese can be both a detox agent and a nutrient.

Aajonus situated mold and fungus within his broader framework of the body's internal cleansing system. He taught that molds, parasites, and bacteria all play cleansing roles, they break down dead tissue, toxic accumulations, and other unusable matter. He said: "Fungus is the same thing. Molds go in and break down substances and also predigest. A lot of your carbohydrates in the human body are digested not only with the ptyalin enzyme, but with molds. We have molds throughout the digestive tract."

He placed molds third in the hierarchy of cleansing agents, after parasites and bacteria, but still affirmed their essential role.

When mold grows on cheese, it passes through stages. The visible white fuzzy exterior is not simply mold, it is composed of aerobically incited microscopic mushrooms releasing spores. Those spores generate mycelium, which Aajonus described at length:

"Mycelium is like the mother... like salmonella on the body. It goes into the ground and eats dead roots, whether grass or trees, whatever. In the woods the milky substance oozing all over a dead felled tree is mycelium. When the mycelium is finished working, it will grow mushrooms whose spores will find dead roots and take effect there. Mycelium will grow; you'll have this milky substance in the ground eating and decomposing the roots which become nutrients for other plants."

When consumed from cheese, mycelium performs this same decomposition function inside the body, breaking down dead neurological tissue, dead matter in the bloodstream, dead lymphatic branches. He said: "When you eat that even from a cheese, it can incite heavy detoxification (decomposition) of any part of network in the body that's dead, neurological, blood stream, lymphatic branches. [That is a] good thing but can sometimes be very debilitating."

He clarified the distinction: "It is OK to eat the mycelium mold on the inside of the cheese but when you eat the spores, it can go rampant so just scrape them off on the outside of the cheese."

Aajonus provided a specific numerical comparison on digestion rates: "Normally, when you eat butter you're digesting about 70% of it. If you let it mold into a blue cheese, you'll be digesting almost 96% of it." This 96% digestion rate for moldy butter versus 70% for regular butter illustrates how dramatically mold-based predigestion improves bioavailability.

Mold breaks down the sugars in cheese during the predigestion process. He stated: "Not in much milk sugar left, because that went with most of the whey. It just evaporates and breaks down into other things that aren't sugar, because your molds, because cheese is made with mold. It's a fungus. That's how you make cheese, is with various fungus. That's why good cheese makers find a cave that has a certain kind of mold in it, that makes a certain flavor, a certain kind of cheese. So, this mold breaks down the sugars, so you don't have any sugars there. So the body doesn't have to deal with that."

This means molded cheese is effectively sugar-free, having had its milk sugars consumed by the mold during predigestion.

The hardness of cheese determines its primary use: - Softer cheeses (with more mold or fungal activity) are better when molds are needed to help break down toxicity inside the body. - Harder cheeses (brick, cheddar, jack, dry cheeses) are better when the goal is to act as a magnet and sponge to bind toxicity and remove it from the body.

He stated this explicitly when asked: "If you need the molds to help break down toxicity in your body then the softer cheeses are better. If you need a magnet and a sponge to bind with toxicity and then remove it from your body then harder cheese is better."

Farmer's cheese is soft; cheddar, jack, and brick are the hard cheeses he referenced.

Blue cheese, and specifically Roquefort, was Aajonus's most enthusiastic culinary and therapeutic application of moldy cheese. He described Roquefort as the naturally occurring result of allowing raw cheese or butter to mold until the blue-green mold appears. He stated it emphatically: "Roquefort cheese is already pre-digested, that's what Roquefort cheese is. Roquefort dressing is made with moldy, yeah, it's wonderful."

He made his own Roquefort-style blue cheese at home from raw no-salt cheese and from butter, and used it regularly in his stroganoff and Roquefort dressings.

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Aajonus documented multiple stages of mold development on cheese and described eating cheese at every stage:

1. White mold stage, The first mold to appear. White, fuzzy, begins on the outside within a few days of leaving cheese unwrapped in a Ziploc bag with air at room temperature. He said this will happen within a few days. This is the spore-bearing, aerobically incited stage. The outside white layer should be scraped off because it contains the heaviest spore concentration. He said: "If you see some white, just scrape it off. The mold inside is fine."

2. Intermediate molds, As cheese ages, black and other molds begin appearing. He said: "You see this white mold start growing, and then when the blacks and the other molds start growing, you know there are different stages. And eat them at all those different stages."

3. Blue-green mold stage, The most predigested, most desirable form. He described this as Roquefort-quality. Achieving blue-green mold requires a longer aging period, cold and damp conditions (refrigerator or cave), and is not achievable merely with room-temperature molding, which tends to produce only white mold. He stated: "If you want it to go blue, to blue cheese, you need to let it sit a longer time... looking for a green or blue color mold... green blue or black."

This is one of the most specific and important distinctions in Aajonus's cheese guidance:

• Refrigerator conditions: Cold and damp, ideal for mold growth. Produces blue-green mold (Roquefort-quality) within 3–5 months for butter, and thoroughly molds cheese within months. He confirmed: "Molds grow in cold environments." He frequently referenced caves as the traditional predigestion environment: "Molds like cold, that's why they put cheeses in caves and butter in caves to get a mold, it's cold and damp in there, that's great for mold."

• Room temperature conditions: Warm environments restrict or slow mold. He stated: "If you don't want it to mold don't refrigerate it. Molds grow in cold environments, so if you leave the cheese out to get warm [it won't mold]." He also noted: "You leave it out room temperature and you're not going to get maybe a white fungus on it, white mold, not the same as a Roquefort, that won't be strong, still be helpful."

• Dark vs. light: Putting cheese in a dark place speeds mold growth. "I also find that if you put it in a dark place, it seems to be molded faster."

He kept cheese at room temperature for up to six months without considering it spoiled or harmful. He noted: "Just remember raw dairy never goes bad, it just turns into cheese." And: "I've had it up to six months in my experiment. Heat restricts it more from getting fungus, from getting mold, it's tastier."

In contrast, in the refrigerator, cheese molds within approximately one month for butter. He recommended glass jars and dark cabinets for keeping cheese and butter at room temperature to slow mold if blue-cheese-level mold is not the goal.

The single absolute rule: mold on raw cheese is beneficial; mold on pasteurized cheese is dangerous. He stated: "There is no bad mold on a cheese unless it's pasteurized."

His explanation for why pasteurized mold is toxic: "Your molds and bacteria that feed on a cooked food are also mutants and diseased, so they will have more toxic byproducts. That's why people who get food poisoning get it on pasteurized dairy, not raw. They get it on cooked meats that have been sitting."

He further explained that pasteurizing milk destroys the RNA that tells fungus to go into hibernation. With that RNA destroyed, any mold or fungus growing on pasteurized dairy is always active, never entering dormancy, and can contribute to serious conditions including Crohn's disease, intestinal problems, and brain damage. He specifically mentioned penicillin-type fungus growing uncontrollably in people who had consumed pasteurized dairy: "They sterilize it, it kills, destroys the RNA that tells the fungus to go into hibernation, so it's always active."

He contrasted this with the fungus on raw cheese: "The penicillin that would be in a raw cheese... That's not penicillin. It's a fungus. It's not... Penicillin, the way they named it, described it, applies to their medication. Once it's a medication, then it's called penicillin. Otherwise it's just blue cheese mold, fungus. And I like that. I love it."

Pasteurized moldy cheese will cause the body to digest the cheese along with all collected toxins, reabsorbing them: "If it attracts all the poisons out of your system you're going to reabsorb all those poisons along with the cheese."

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Aajonus described the traditional cheesemaking process that yields properly molded cheese: take the dairy, make it into curds and whey, filter it, dry the curds, and put it in a cave. That is the proper process. The cave supplies the mold. Each cave has its own particular fungus, which is why French and German cheeses taste so different from one another, they are grown in different caves with different resident fungal communities.

He said: "Good cheese makers find a cave that has a certain kind of mold in it, that makes a certain flavor, a certain kind of cheese." And: "They put them in the caves that have particular fungus. Each cave has its particular fungus. So that's why the cheeses are so different coming out of France and Germany."

Aajonus worked with Amish farmers in Pennsylvania to produce cheese in the traditional manner. He stated: "I got the farmers in Pennsylvania, the Amish farmers, to start making the cheeses that way. So you'll notice if you get cheeses from any of my Amish farmers, they mold heavily in your refrigerator. It's not a bad thing. They're continuing their predigestibility so you can utilize those cheeses to build you strong."

He described this heavy refrigerator mold as a sign of quality and proper production, not a sign of contamination or spoilage.

Aajonus described his personal method in detail:

Take raw no-salt cheese. Swirl it out, take some out of the container to create airspace and spiraling channels through the cheese. Place the exposed cheese in a glass jar. Let it sit in the refrigerator for three months. By that time, blue mold will have thoroughly colonized the cheese. This is Roquefort-quality blue cheese.

He said: "So I take my raw no-salt cheese and I'll swirl it in the airspace, take some out of the container, and let it sit in the refrigerator for three months. And it's full of the blue mold. It's Roquefort. It tastes just like... It tastes like blue cheese."

He described two slightly varying methods for producing blue cheese butter:

Method 1 (from All Primal Workshop Transcripts): "I'll take my butter and take about a third of it out and swirl it out and let it sit for three months. I got all this green mold growing in it, blue-green mold growing in it. I've got blue cheese."

Method 2 (from All Primal Workshop Transcripts): "I will make circles around my butter, cut half of it out of the glass container, and let it sit in the refrigerator until the blue cheese mold starts forming."

Method 3 (from All Primal Workshop Transcripts): "I'll take butter and I'll put it in a glass jar and leave you know take a knife and spread it around so I've got a spiral of air going through it and then within three months I have blue cheese butter."

The key in all methods is creating airspace and channels through the fat so mold has surface area to colonize. Refrigeration is required for blue-green mold development. Room temperature produces at most white mold, which will not achieve the Roquefort flavor profile.

"Transfer butter into wide-mouthed 2-cups glass jars after butter softens. Warm butter does not mold although it may sour. When butter is soured, it is simply predigested by the natural bacteria in the butter and is more assimilable like yogurt. Refrigerated raw butter will mold within 3-5 months. Molds predigest the butter just as molds predigest old-fashioned-made cheeses. Moldy butter often tastes like blue cheese and can be made into Roquefort dressing."

For those who do NOT want moldy butter: "If you do not like taste of blue cheese, then transfer butter into wide-mouthed 2-cups glass jars to within ¼ inch of jar top as soon as you get it. Let butter warm before packing it into jars. Do not refrigerate it; keep on a warm shelf where only a little INDIRECT sunlight shines to curtail mold."

For cheese: "Similarly, cheese will not easily mold [if kept at warm room temperature]."

• Remove cheese from its packaging.
• Place in a Ziploc bag with air inside it.
• Put in a dark place (dark high cupboard, dark cabinet).
• This combination, air, darkness, possibly some moisture, causes cheese to mold very quickly.
• For blue-green mold (Roquefort-quality): refrigerate, allow 3 months minimum.
• For white mold only: room temperature in a Ziploc with air, dark location, a few days.

He said: "If you leave it out at room temperature... if you'll take it out of its package and then let air in a plastic bag, like a ziplock bag with air in it, it will mold very quickly. There are all different kinds of molds."

This is Aajonus's standard handling protocol for moldy cheese. The white fuzzy exterior is covered in spores, aerobically incited microscopic mushrooms releasing reproductive spores. If those spores are consumed in large quantities, they can generate too much mycelium inside the body, causing heavy detoxification reactions including severe fatigue, lethargy, diarrhea, and vomiting.

His instruction: "Moldy cheese I scrape the...the outer white layer off because that has all the spores in it and you can get too much mycelium generating in your system and you can get very lethargic. So, no moldy cheese? Yes, you can eat moldy cheese; just scrape the white top off."

He elaborated: "The mold inside is fine but if you look at the white hair/moldy stuff under a microscope you'll see hundreds of thousands of microscopic mushrooms with spores. You can get too many spores at one time in a sick body. Just scrape off the surface; there are no mushrooms inside; only on the surface. If your body is not sick, you might be able to use the mold."

He summarized: "Just scrape the outside only, the little fuzz on there, the white fuzz, and you can eat the inside."

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Honey is the key enzymatic trigger that determines whether raw cheese is digested (functioning as a nutrient) or passes through undigested (functioning as a toxin magnet/sponge). This is one of the most critical distinctions in Aajonus's entire framework for cheese.

Do NOT eat honey with cheese when the goal is detoxification. He stated: "As long as you don't eat honey with it, it'll pass out. The body will not digest raw, no-salt cheese unless it has honey with it, or you eat like pineapple with it, something like that, or papaya. So, eat the cheese with none of those substances."

He explained: "If you eat honey directly with the cheese then you will digest the cheese, and if there are any toxins in it you'll reabsorb those toxins. So I say eat cheese only twice a day with honey, maybe thirty minutes after a meat meal."

DO eat honey with cheese when the goal is mineral nutrition. For cheese consumed as a source of calcium, phosphorus, magnesium, and potassium, it must be eaten with honey to be digestible: "Otherwise the cheese won't be as digestible without having fungus or mold in it." He further clarified: "So I say eat cheese only twice a day with honey, maybe thirty minutes after a meat meal, and that's to give your calcium, phosphorous, magnesium, potassium, all those good concentrated minerals, supplementation."

He also noted the placement of honey in milkshakes: if honey is in a milkshake consumed alongside cheese, the honey is absorbed into the milkshake fat and does not act enzymatically on the cheese. The honey must be in direct contact with the cheese to trigger digestion.

He sometimes added butter to cheese preparations, but gave a specific timing note: "You can add butter but wait 12-15 minutes after that to eat." He used butter extensively in his blue cheese dressings and sauces, as the moldy butter itself becomes a blue cheese product.

A key teaching: if cheese has been properly molded and predigested by fungus, as in cave-aged cheeses, or his homemade blue cheese, it can be digested without honey. "So that's the only way you can eat hard cheeses, that you can digest them, is if there's mold in them. Well there's one way: you can eat a little bit of honey with your hard cheeses and you'll be able to digest them."

Both pathways (mold-predigestion OR honey) achieve digestibility. Only mold-predigestion achieves digestibility without triggering reabsorption of collected toxins (since the honey route requires digestion, which means collected toxins would be reabsorbed).

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As described in the case study above, Aajonus had a young woman apply tiny chips of heavily molded (very hairy) cheese to a severe rash. Results: 80% reduction within 24 hours. Subsequent doses given every four days, then escalated to daily.

He suggested that the fungal action of the mold was directly engaging with and helping break down the toxicity, gangrene, and fungal activity causing the rash itself.

He also described situations where molds were growing on a person's body (particularly an older man's hands), and referenced formulas using cream and ginger juice applied externally to arrest those molds: "I want you to have four ounces of cream and two ounces of ginger juice. And I want you to put that all over your body." This is not a moldy cheese topical application per se, but relates to his framework of mold on the body being addressed with topical raw dairy.

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He gave a precise dose limit for white-mold-stage cheese specifically: "I wouldn't have any more than a thin shaving like this, about as wide as the brick is, and no more than 1 inch long, per week." This is a thin slice roughly 1 inch × (width of brick) × thin shaving in thickness, a very small amount, per week.

This restriction applies to the initial exposure to newly molded cheese, particularly the white mold stage, which he flagged as potentially causing fatigue. He said: "That may be a difficult one, so only a little bit, cause I've seen people get fatigue, so eat only a little bit."

Once cheese has reached the blue-green Roquefort stage and the outer white spore layer has been scraped off, the interior moldy cheese can be eaten in larger amounts. He consumed it regularly, mixed it into dressings, blended it with raw cream, and used it extensively in his personal diet. He noted: "I know people who've been eating the moldy cheese for ages, who simply say it never bothers me."

Begin with only exterior white mold, and only a thin shaving per week. As the cheese molds further and the interior develops, work inward over the months. Allow the body to adapt before increasing amounts. He described this progression: "Let's say molds on the outside first, then work its way in over the month inside."

Eating spore-covered exterior without scraping can cause: strong fatigue, lethargic states lasting weeks, diarrhea, vomiting. He stated: "You may get strong fatigue, you may get diarrhea and vomiting, so if you're ready for it, do it - If it doesn't bother you." He confirmed that for some people, eating spores produces no ill effects because they are already in a state of good health and their body can handle the mycelium generation. For sick bodies, it can be overwhelming.

Sugar cube-sized pieces every 15–30 minutes to every hour. This is for active, intensive detox of stored toxins from vaccines, medications, environmental chemicals. No upper daily limit stated, but the principle is small amounts continuously rather than large amounts infrequently.

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Method 1, Blue Cheese Butter Base: Take butter that has been molded in the refrigerator for three months (blue-green mold present). Take the moldy butter, blend it with raw cream and garlic. This creates a Roquefort-style dressing. He said: "I love blue cheese, and I love roquefort dressing. So I'll mix that with cheese and some raw cream, and some garlic, and I have roquefort dressing."

He also described a simpler version: "I take a little bit of that and blend it with some raw cream and butter, just butter and that, and it's a delicious sauce."

Method 2, Blended with Sour Cream: He noted especially mixing blue cheese with sour cream: "That butter tastes rich and delicious. I like moldy blue cheese. In fact, I make some because I like room for dressing. Room for dressing. Especially mixed with sour cream. Ah! Delicious. That's why I used to have stroganoff in restaurants in Los Angeles."

Aajonus used his homemade moldy blue cheese butter as a component in his raw stroganoff preparation. He described it: "I purposely mold mine because I love roquefort dressing for my meats you know I love stroganoff you know it's part of what I make stroganoff with is my moldy butter."

He described making a dressing product from moldy butter: "If you let butter mold, it becomes blue cheese. You can make a great loaf for a dressing product. Not a hard loaf."

Small amounts of raw cheese, including raw goat cheese and other raw soft cheeses, are placed on raw meat as a condiment or sauce. He described: "With the raw meat, and what they do, they put a little bit of cheese on it."

A documented recipe from the source materials: - Fresh oysters - 2 mushrooms - 5 tablespoons unsalted raw butter - 6 tablespoons grated no-salt-added raw cheese - 1 teaspoon chopped red onions - 1–2 circular slices fresh sweet red peppers (optional)

Blenderize 1½ oysters and butter in a 4-ounce jar on high speed for 10 seconds. In a food processor, chop with pulse-action the sweet pepper, mushrooms, and remaining oysters. In a serving bowl, fold all ingredients except cheese together. Sprinkle a bed of cheese evenly over plate. Spoon oyster/pepper/mushroom mixture over cheese. Top with oyster/butter sauce.

Ingredients: - ¾ pound no-salt-added raw cheddar cheese - 1 pound unsalted raw butter - Raw honey - Nuts for crust - Additional butter and honey for crust

Method: Let cheese stand at room temperature to warm for 4 hours. Slice cheese into 1/8-inch slices. Into each of two 16-ounce jars, warm half the cheese, half the butter, and 1 tablespoon honey immersed in a bowl of mildly hot water while making the crust.

Crust: In a food processor, place nuts, two tablespoons butter, and 1 tablespoon honey. Blend until they form a large ball. Butter bottom and sides of an 8- or 9-inch pie plate. Spread nut mixture and press onto bottom. Chill in freezer while making filling.

Filling: When butter is nearly liquid, blenderize both jars of butter/cheese/honey mixture on high speed for 60–90 seconds until smooth, not grainy.

• 3 tablespoons soft unsalted raw butter
• ¼ to ½ fresh hot pepper
• ¼ tomato
• 2 tablespoons grated Monterey Jack cheese
• 1 slice fresh garlic (optional)
• 1 tablespoon red onions (optional)
• Pasta substitute

Blenderize butter, tomato, hot pepper, garlic, and/or onion in an 8-ounce jar on medium speed for 10 seconds. Add cheese and blenderize on medium speed 15–20 seconds until smooth and warm. Pour over pasta substitute and eat before it gets soggy. Eat with serving of meat.

• 1 cup sour cottage cheese
• 2 ounces spice paste

Mash and stir together until thoroughly mixed.

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This is the most discussed derivative product in the sources. Raw butter that has been refrigerated for 3–5 months (with airspace created by removing a portion and creating spiral channels with a knife) develops blue-green mold indistinguishable in flavor from commercial blue cheese or Roquefort. This is Aajonus's most celebrated personal food preparation.

Digestion rate: Regular butter is approximately 70% digested; moldy butter is approximately 96% digested. This near-complete digestibility makes it one of the most bioavailable fat sources.

Storage: He kept moldy butter and cheese for up to a year outside the refrigerator and up to 5 months in the refrigerator. He considered neither spoiled.

Applications: Blue cheese dressings, stroganoff, sauces, direct consumption.

Newsletter instruction: "Refrigerated raw butter will mold within 3-5 months. Molds predigest the butter just as molds predigest old-fashioned-made cheeses. Moldy butter often tastes like blue cheese and can be made into Roquefort dressing."

He emphasized: "It's fine to have moldy cheese and moldy butter. I've kept them up to a year out of the refrigerator."

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Aajonus invoked the history of German health as the most compelling real-world evidence for moldy cheese's nutritional power. He returned to this example multiple times across different dates and workshops:

"Germans love those stinky old cheeses that have been broken down with the raunchiest molds in the world. Look at their strength when they used to eat so much of it. Look at the 1800s and 1900s when they thought they were the greatest race. Part of that was because they ate so much steak tartar, even more than France and they ate all of this raw moldy cheese. So they were an incredibly healthy country of people."

He described the German soldiers/population in the 1930s and 1940s: "What was the difference between the Germans and their superior race in the 30s and 40s? They ate more steak tartare, raw meat, raw eggs than any other nation. Something like 20 times that that they ate in Paris. Plus they ate all of these raw fungus cheeses. The raunchiest, stinkiest cheeses. They became an incredibly healthy country of people."

He connected the specific cave fungi to the distinct character of German and French cheeses: "Because they grow them there... each cave has its particular fungus. So that's why the cheeses are so different coming out of France and Germany."

He mentioned that even French cream and dairy was traditionally made to be tart, sour, and bitter, not sweet. He said: "If you added sweet, they looked at you like you were a madman. So none of the milk, anything, tasted good there because it was made to be tart and bitter. It was healthier." He praised the French for their health despite (because of) their heavy fat consumption, including all their moldy and raw dairy.

He documented the historical shift from traditional molded cheese to industrial cheese:

"60 years ago, all cheeses were made with mold. Now you have American cheeses and all these production cheeses that have nothing to do with cheese. They're just processed dairy made into a substance to sell."

He described how cheese manufacturers began heating their cheese to prevent mold from growing, not because mold is harmful, but because it was commercially inconvenient. "They don't like molds to grow on the cheese unless they're intended to show up. So sometimes they will heat it to retard those bacteria so they won't have mold on the cheese."

He expressed his view of American processed cheese with contempt: "American cheese in the 50s. You know, that orange stuff. They sell as, you know, great American cheese. It's not all cheese. It's not all dairy. It's a lot of chemicals."

He described Velveeta as representative of the processed cheese he had consumed before his dietary transformation: "That American stuff, Velveeta, how much Velveeta I ate, no wonder I was so sick. That stuff was awful. That's plastic."

He referenced cultures around the world that practice extreme predigestion of food, connecting them to the mold tradition:

"There is a tribe, I think it is in Australia, that they don't eat meat, but they hunt and they'll lay this meat out in slabs on these racks... and let the [flies] work it."

"There's one country, Turkestan, I think it is, where they actually use larva in the center to predigest and then their waste product is what they eat."

He also referenced the Sardinian tradition of casu marzu, cheese containing live maggots: "They all eat it. And they open it up, and you see the maggots go all around, and some will eat the maggots along with it because they're made of the cheese. That's all. It's not a bad thing. They're just cheese maggots... But it is incredibly predigested matter. So it gets into the body and feeds it instantly, like magic. Mold on cheese is a fungus that does the same thing."

He dated the mandatory pasteurization requirements in the United States to 1947: "It was law to pasteurize. 1947. The year I was born." He documented the destruction of natural food traditions that followed pasteurization mandates, including the elimination of properly molded, cave-aged raw cheeses from the American food supply and their replacement with processed, chemical-laden imitations.

He also documented a specific commercial fraud: a cheese producer (Rumiano brand, Sonnet and Landmark labels) had changed their cheesemaking process to heat the milk beyond 122°F (at which point it legally cannot be called "raw") but had not updated their labels. He confronted the owner directly and demanded label changes. He stated that "Right To Choose Healthy Food" was considering a class action lawsuit for this. He said: "I told John Rumiano that I was upset and that the label was false advertising. He stated that it wasn't because it wasn't normal pasteurization temperature. I told him that the state requires that if milk goes beyond 122 degrees F. it cannot be labeled raw; it can only be labeled 'Made from unpasteurized milk.'"

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