Celebrate National Moldy Cheese Day: When Fuzzy Food Gets Fancy

🐊 KNGT 🐊 | Louisiana — Who Cut the Cheese? Get ready to hold your nose and raise your cheese knives, because today is National Moldy Cheese Day! Yep, you heard that right, a day we celebrate old cheese. Today, Funky is Fancy, and Stinky is Sexy!

Most of the time, when we see mold on your food, it’s time to throw it away. But today, it’s snack time! This day is for brave food lovers who aren’t scared of a little science experiment on their plate. Not all mold is bad, in fact, some mold is what makes fancy cheeses so delicious.

What Type of Mold is Bad on Cheese?

The Good Kind
The molds we celebrate today are the blue, green, and gray ones that grow on purpose. They come from special strains of something called Penicillium (like roqueforti or glaucum). These molds give certain cheeses their bold flavors and creamy textures. <-(I totally copied that cause I didnt want to mess it up talking about something that could kill you) Think of them like artists painting delicious streaks into the cheese.

The Bad Kind
If you see red, brown, or black mold, or fuzzy green on a hard cheese like cheddar, toss it out! Those are the party crashers that don’t belong. My rule is simple: When in doubt, throw it out!

What Type of Cheese is Supposed to be Moldy?

• Roquefort – Sharp and salt
• Gorgonzola – Mild and creamy
• Stilton – Strong and earthy
• Maytag Blue – Tangy and crumbly
• Brie – Soft, buttery, and mild
• Camembert – Deep, earthy, and intense

So, go ahead, grab a fancy bite, pour some grape juice (or wine for the grown-ups), and toast to the stinkiest, funkiest cheeses around.