National Moldy Cheese Day is an annual feast celebrated on October 9th of every year. It’s a day for the cheese lovers. Grab some moldy cheese to enjoy its distinct taste and flavour on this National Moldy Cheese Day.
“The early bird may get the worm, but its the second mouse that gets the cheese.” – Jeremy Paxman
History of National Moldy Cheese Day
The history and origin of the National Moldy Cheese Day are anonymous. The celebration of the day encourages people to consume grey, blue or green colored moldy cheeses. Store the cheeses like Maytag blue, Roquefort, camembert, brie bleu, gorgonzola, and stilton in the fridge instead. Cheese is food obtained from milk. It is produced by coagulation of the milk protein casein in a wide range of flavors, textures, and forms. Penicillum roqueforti or Penicillium glaucum are the causes of bluish-greenish hues in blue cheese. They are added to the milk or curds before pressing. It is “activated” by the air.
The tiny holes are then hit into the cheese that makes the mold spores to grow and spread. The molds used in making cheese are completely safe to eat. A large number of cheese varieties can be produced with the mold. Mold helps the cheese to develop a unique flavour. Blue cheeses are often considered “the moldiest” as it is more noticeable than the white. Blue cheeses have a more distinct smell like Camembert or Brie.
Other Celebrations on October 9
October 9 is also celebrated as
- World Post Day
- National Face Your Fears Day
- Fire Prevention Day
- Curious Events Day
- Beer and Pizza Day
- National Emergency Nurses Day
- National Pet Obesity Awareness Day
- International Top Spinning Day
How to Celebrate National Moldy Cheese Day
Celebrating the National Moldy Cheese Day is very simple. Add some moldy cheese to your snack. Make cheese-on-toast with tasty Gorgonzola. Invite family and friends for Moldy Cheese Parties. Let them bring the cheesy dish with to celebrate the day. Post and share your celebrations on the social media using the hashtag #NationalMoldyCheeseDay.