National Moldy Cheese Day falls on Oct. 9
Today’s a day for celebrating all things blue and bloomy (and eating them too). Delve into the science behind some of your favorite cheeses, browse centerfolds, and get recipe inspo below.
Cheese Science
It’s Time to Change Our Rind: An American Affineur Responds to the Camembert Crisis
What Causes the Bloomy Rind on Brie and Camembert?
Cheese Styles
Internally Veined Blue Cheeses
Centerfolds
Photographed by Adam Detour | Styled by Kendra Smith
A Connecticut Camembert – Karlie’s Gratitude from Arethusa Farm
A Very Happy Accident: FireFly Farms’ MountainTop Bleu
A Tennessee Blue Cheese Elvis and Dolly Parton Would Love
Nicasio Valley Formagella: A blend of Swiss tradition and California innovation
Recipes
Alana Pedalino
Alana Pedalino serves as Managing Editor of culture. Her work has been featured in Bon Appétit, Chicken Soup for the Soul, and more. She loves to write, cook, and kayak. Find her bylines at alanapedalino.com.
