National Moldy Cheese Day

National Moldy Cheese Day: Facts and Origins
National Moldy Cheese Day, celebrated annually on October 9th, is a unique culinary observance that pays homage to the distinct flavors and cultural significance of moldy cheeses. On this day, cheese enthusiasts from near and far come together to celebrate these pungent delights and explore the fascinating world of aged and mold-infused cheeses. Let's delve into some intriguing facts and the origins of this unusual holiday.
The Origins of National Moldy Cheese Day:
Although the exact origins of National Moldy Cheese Day remain shrouded in mystery, it is believed to have been established by cheese aficionados and enthusiasts who sought to showcase the diverse array of mold-infused cheeses. Originating in the United States, this celebration has since gained international recognition, capturing the attention and taste buds of cheese lovers worldwide.
Fascinating Facts about Moldy Cheese:
1. Mold is the Flavor Engine:
Contrary to what one might expect, mold plays an essential role in the production of certain types of cheese. Mold cultures are intentionally introduced into the cheese-making process, adding layers of complexity to the flavor profile. These molds transform the cheese's texture, appearance, and taste over time, creating an array of unique and sought-after flavors.
2. Blue Cheese, Roquefort, and Gorgonzola:
Blue cheeses, such as the popular Roquefort from France and Gorgonzola from Italy, owe their distinctive taste and appearance to specific strains of mold. Penicillium roqueforti and Penicillium glaucum are responsible for the signature blue veins that run through the cheese, imparting a sharp, tangy, and creamy taste.
3. Cheese Rinds and Surface-Ripened Varieties:
Surface-ripened cheeses, like Brie and Camembert, develop their characteristic bloomy rinds through deliberate exposure to mold cultures. These molds, such as Penicillium candidum, create a soft and velvety texture while adding a subtle earthy flavor to the cheese.
4. The Enigmatic Mimolette:
Mimolette, a recognized French cheese, exhibits a striking orange color and granular texture. What sets it apart is the inclusion of the cheese mite (Acari). These tiny mites consume the outer layer of the cheese, exposing the interior and contributing to its unique appearance and flavor.
5. Aging and Affinage:
Moldy cheeses often undergo extended aging, allowing the mold cultures to mature and transform the cheese. During the aging process, cheese producers meticulously manage humidity, temperature, and airflow to achieve the desired taste and texture. This careful cultivation of molds is called affinage.
6. Historical Use of Moldy Cheese:
Moldy cheeses have deep-rooted historical significance. For centuries, moldy cheeses served as a way to preserve dairy products before the advent of refrigeration. The intentional introduction of molds in cheese production helped inhibit the growth of harmful bacteria and extended the shelf life of these beloved dairy products.
Celebrate National Moldy Cheese Day by indulging in some of these distinct and delectable varieties. Expand your palate and embrace the bold and complex flavors that mold-infused cheeses have to offer. Remember to savor the rich history and traditions that have led us to appreciate these tasty delights.
Happy National Moldy Cheese Day everyone!