While most foods that have mold on them mean that they have been left too long and need to be thrown out, cheese is one food that can be an exception!
Certainly, not all cheeses are meant to be eaten when they are moldy, but for a few types, the mold is intentionally added to create a type of cheese that has a unique texture and flavor.
When it comes to moldy cheese, many people’s minds may tend to go directly to a basic blue cheese, but there are actually so many other delightful and delicious styles of moldy cheese that can be found in the world today.
From Gorgonzola to Camembert, from Brie to Stilton, and so many more, a wide number of different varieties are meant to be celebrated in honor of National Moldy Cheese Day!
National Moldy Cheese Day is a chance to take Stilton sandwiches to work, or make cheese-on-toast with tasty Gorgonzola. Get involved with celebrating the day by implementing and enjoying some of these ideas and plans:
Moldy Cheese Day parties are perhaps fairly new on the scene when it comes to gathering friends and family, but this is the ideal day to hold one!
Enjoy a party where every guest is invited to bring a cheesy dish to share (made with moldy cheese, of course). In addition, look for opportunities to indulge in cheese themed party games – those that include pairings with delicious wines are usually especially popular among the adults in the crowd.
Brush up on some interesting bits of information about this food in celebration of National Moldy Cheese Day!
Cheeses that are purposely produced by growing mold on them come in basically two categories: Blue cheeses and cheese that are soft-ripened.
While the blue varieties may hail from different places (Gorgonzola from Italy, Roquefort from France, or Stilton from England), the concept of making them is very close to the same.
Soft-ripened cheeses include names such as Brie, Camembert, St. Andre and Humboldt Fog, all with their subtle flavor differences but also using similar methods of production. With aging periods that last from 5-6 weeks to 2-5 months, these cheeses acquire their deep flavors while the mold is allowed to grow.
