National Blue Cheese Day
October 9, Thursday
History of the holiday
The exact origin of National Blue Cheese Day is unknown, but the holiday emerged as a way to express appreciation for the art of cheesemaking and for those bold gourmets who enjoy unusual, intense flavors. It may have been initiated by lovers of French and Italian cheeses to emphasize that mold can be not an enemy, but a true culinary treasure.
What is blue cheese
Blue cheese is made using special cultures of fungi from the Penicillium genus. There are two main types:
* cheeses with blue (internal) mold — for example, Roquefort, Gorgonzola, Stilton;
* cheeses with white (external) mold — such as Brie and Camembert.
The mold not only gives the cheese a distinct taste and aroma, but also helps it mature properly.
Traditions
On this day, cheese lovers around the world:
* organize tastings of blue cheeses;
* try new varieties and pairings with wine, fruit, or bread;
* visit cheese shops and farmers’ markets;
* share recipes featuring noble cheeses.
Interesting facts
* One of the most famous blue cheeses — French Roquefort — is protected by designation of origin and can only be produced in the region of the same name in France.
* The mold used in these cheeses is safe for humans and even has antimicrobial properties.
* Some blue cheeses are aged for years and become even more flavorful over time.