History of National Moldy Cheese Day
Everything’s better with cheese! It is one of the most loved foods on the planet. National Moldy Cheese Day is a great excuse to binge out on all your favorite recipes, make a delicious Stilton sandwich, or a simple cheese-on-toast with yummy Gorgonzola, and indulge yourself in the flavorful world of cheese.
The history and origin of the National Moldy Cheese Day are not known. This day encourages people to consume colored moldy cheeses like Roquefort, camembert, brie bleu, gorgonzola, Maytag blue, Gorgonzola, Stilton, and Roquefort.
Cheese is produced by coagulation of the milk protein ‘casein’ in a wide range of flavors, textures, and forms. The bluish-greenish hues of the blue cheese are caused by Penicillium roqueforti or Penicillium glaucum added to the milk or curds. The mole spores grow and spread with the help of small holes that are hit into the cheese.
The molds in cheese are completely safe to eat. These molds are responsible for producing a large number of varieties of cheese. They are also the reason for the unique flavor of the cheese. Blue cheeses are often considered “the moldiest” of all cheeses and also have a more distinct smell.
Cheese has existed for many many years, in different forms, flavors, and textures, across different parts of the planet, spreading through many cultures. This day in October marks the celebration of the rich history of cheese, making it the most mouth-watering month of the year, with a flavor that satiates all our taste buds.