Answer:
Molds on the surface of foods can frequently be removed safely, and white mold is probably the most benign mold which affects food. It can usually be removed from cheese or preserved meat and the remainder eaten without ill effects or bad taste. However, its presence can be a warning that other more dangerous bacterial forms of spoilage may have got a foothold, so caution is advised. White mold can be desirable on specific kinds of salame, for example french "saucisson" is meant to have a white moldy casing. It is due to a specific kind of fungal or bacterial growth, generally of a penicillium genus, that has the advantage of protecting the outer layer against other kinds of contamination as well as imparting an extra layer of flavour. This kind of mold is to be expected in salames or other sausage made with natural casings (i.e. animal intestines), any kind of white mold on the outside of a factory made, plastic-cased salame should be considered as unidentified bacterial growth and discarded immediately.