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1. A hollow container used to shape jellies, or other "set" food and dishes (see photograph).

2. Certain penicillin-type moulds used to give colour and flavour to cheeses such as Stilton, Roquefort and Gorgonzola.

3. A furry growth of fungus on a damp surface of organic material.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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