“National Moldy Cheese Day?,” you may be thinking…
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.
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!
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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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