National Moldy Cheese Day

Celebrated on 10/09/2026

Quick Fact

National Moldy Cheese Day celebrates cheeses like blue cheese, Gorgonzola, and Roquefort, which owe their distinct flavors to Penicillium mold. This edible mold is completely safe to eat and has been used in cheese-making for centuries.

Origins and Establishment of National Moldy Cheese Day

National Moldy Cheese Day was created to honor the unique and often misunderstood category of mold-ripened cheeses. While the exact origin is unclear, it is believed to have been established in the early 2000s by cheese enthusiasts and food bloggers who wanted to promote the appreciation of these pungent, flavorful cheeses. The day encourages people to try varieties like Stilton, Cambozola, and Cashel Blue, which are produced using specific strains of Penicillium mold.

Evolution and Modern Commemoration

Over time, National Moldy Cheese Day has grown from a niche celebration into a recognized food holiday, often featured in culinary calendars and social media campaigns. Today, it is celebrated with cheese tastings, pairings with wine or fruit, and educational events that highlight the science behind mold-ripened cheeses. Artisan cheese makers and specialty shops use the day to showcase their products, while home cooks experiment with recipes featuring moldy cheeses in salads, sauces, and even desserts.

Facts & General Observations

• Over 50 types of mold-ripened cheeses are produced worldwide, with France alone accounting for more than 30 varieties.
• Blue cheese production dates back over 2,000 years, with early records from Roman times describing cheeses with "blue veins."
• The global market for blue cheese is valued at over $2.5 billion, with consumption steadily rising due to increased interest in gourmet foods.

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