National Moldy Cheese Day

National Moldy Cheese Day celebrates cheeses made with mold on purpose, giving bold, earthy, and tangy varieties their moment on October 9. The observance is about mold-ripened cheeses—not forgotten cheese from the back of the refrigerator. Blue cheeses such as Gorgonzola and Stilton have sharper flavors, while white-mold cheeses such as Brie and Camembert are typically milder. CooksInfo explains the differences among these varieties.

In cheesemaking, carefully cultivated mold helps transform curds into cheeses with distinctive appearances, textures, and flavors. Cheesemakers manage conditions such as temperature, humidity, light, and timing so that the intended mold develops properly; the molds used in cheesemaking are safe to eat, according to Wisconsin Cheese.

The exact origin of National Moldy Cheese Day is unknown, and no specific founder or organization has claimed responsibility for creating it. The earliest print mention located by CooksInfo dates to 2001, in Iowa. Today, the day offers a playful excuse to explore mold-ripened cheeses, from Roquefort and Gorgonzola to Brie, Camembert, and Stilton.

How to Observe National Moldy Cheese Day

Celebrate by putting together a tasting board with a few mold-ripened cheeses, crackers, fruit, or chutney. Try a variety you have never had before, or use blue cheese in a sandwich or another favorite dish. You can also invite friends to compare flavors and learn more about how intentional mold contributes to the character of different cheeses. Remember to choose cheese made to be mold-ripened rather than eating food that has spoiled unexpectedly.

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