“National Moldy Cheese Day?,” you may be thinking…
I enjoy a piece of aged or moldy cheese, that’s for sure.
If you find a piece of cheese covered in mold, don’t throw it out. It is still edible.
A sharp knife will remove that thin layer of mold. With a paper towel, remove any sticking to the outside.
Underneath the cheese is perfectly tasty.
Popular mold cheeses are blue cheese, Gorgonzola, Cambozola, Stilton & Roquefort, all of which are delicious on their own.
Served alongside dark rye rounds, wheat crackers or stoned wheat crackers, cheese just tastes so much more perfect.
Moldy cheeses hold their own with fruits or hot olives. They also go well with a drizzle of truffle honey, or a high quality balsamic vinegar.
A good cheese course platter will include at least one blue cheese with a small, rounded cheese knife per person to scoop cheese.
Traditional wine accompaniment would be a good red or the one used with the main entré. A Sauterne goes well with Roquefort, Stilton & Port marry well, and Gorgonzola with Roja or Manchego.
There is so much to talk about when it comes to moldy cheese, but I want you to go off, eat some cheese, and enjoy your National Moldy Cheese Day!
Thanks for checking me out on Cooking with Kimberly. Please check out my blog too:
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I hope you enjoy this Delicious Snack on Cooking with Kimberly. Until next time…
Be a Champion in Your Kitchen & Eat Deliciously!
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