I notice this in the food communities. Most of the Americans are like "chuck it after a week!" I'm an Aussie and I'm of the opinion, "if it smells okay, taste a bit, if it tastes okay, eat it."

There's actually a block of cheddar in our fridge right now that has had some mould growing on it. I've been cutting off the mouldy bits but I've found that the rest of the chesse tastes better than usual! Maybe that is why.