It’s National Moldy Cheese Day, which must not have been named by cheese manufacturers because it just doesn’t sound appetizing.
Still, many favorite cheeses — camembert, gorgonzola, brie — wouldn’t exist without mold.
“Ask any cheesemaker, and they’ll tell you that making cheese is the art of controlling rot,” The Daily Meal offers bluntly
. “Milk is treated with bacteria and enzymes to curdle it, then the curds are cut, formed, and given some TLC for days, weeks, or months until the cheese is ripe.”
Just as it may be best to ignore the butchering process when dining on chicken cordon bleu, the best tactic for National Moldy Cheese Day may be to focus on the food. Today.com pushed the limits of cheese creations
in celebration of this unique day, with mixtures like blue cheese and chocolate or pineapple and blue cheese ice cream.
Food.com went a little more traditional for National Moldy Cheese Day
, with saliva-inducing recipes like Tiny Roquefort Popovers and Caramelized Onion and Gorgonzola Pizza.
Cheese lovers aren’t in the least put off by the moldy aspect of cheese creation. And they went online to share their enthusiasm:
As for mold on cheese that isn’t supposed to be there, Mayo Clinic said to throw away soft cheeses
(like cottage cheese or ricotta), if they have mold. Ditto for any shredded cheeses. Harder cheeses like cheddar, Parmesan or swiss, can still be eaten if you cut an inch away around the moldy spot.
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