On National Cheese Lover’s Day, Don’t Feel Bleu—Celebrate the Curds That Bind Us

January 20th rolls around every year with a simple but powerful message: don’t feel bleu, throw a feta, and absolutely act capriciously if cheese is involved. National Cheese Lover’s Day is the perfect excuse to lean into one of humanity’s oldest and most beloved foods. Whether you’re reaching for cheddar, asiago, fontina, or something that smells questionable but tastes incredible, this is a gouda day to celebrate it all.

Cheese has been with us for a very long time—longer than written recipes, longer than cookbooks, and possibly longer than anyone really planned. There’s no firm evidence pinpointing exactly how humans discovered cheesemaking, but legend suggests it was a happy accident. Thousands of years ago, people transported milk in containers made from sheep’s stomachs. After sitting for a few days, the milk naturally separated into curds and whey thanks to enzymes in the stomach lining. From there, preserving the solid curds with salt—one of the most valuable preservatives of the ancient world—would have been the logical next step. Just like that, cheese was born.

Cheesemaking

The earliest physical evidence of cheesemaking dates back to around 5,500 BCE in what is now Poland. Fast forward to today, and the world boasts more than 1,400 varieties of cheese. That number alone explains why one holiday hardly feels like enough.

At its core, cheesemaking is surprisingly simple. Milk is allowed to sour, a process that coagulates the casein protein. The solids (curds) are then separated from the liquid (whey). Those curds are salted and left to age. From there, science, skill, and patience take over. Cheesemakers may add bacteria, enzymes, or fungi at different stages, carefully controlling temperature, time, and moisture to achieve specific flavors, textures, and colors. Herbs and spices open the door to even more variation, turning the same basic process into endless possibilities.

Health Benefits of Cheese

Cheese also spans a wide nutritional spectrum. Lighter options like cottage cheese and mozzarella sit on the lower end of fat and calories, while mascarpone and cream cheese fully embrace indulgence. Mascarpone, in particular, earns its place in dessert history by making classics like tiramisu rich, silky, and unforgettable.

For true cheese lovers, January 20th is just the beginning. The calendar is packed with cheese-centric celebrations throughout the year. From Cream Cheese Brownie Day in February to Grilled Cheese Sandwich Day in April, Cheesecake Day in July, Goat Cheese Month in August, and even Moldy Cheese Day in October, there’s always another excuse to reach for the cheese drawer. Toss in Nachos Day and Sangria Day—because wine and cheese are a timeless duo—and it becomes clear that cheese never really leaves the spotlight.

Spend the Day Eating Your Favorite Cheese

Observing National Cheese Lover’s Day doesn’t require much effort. Enjoy cheese with lunch, snack unapologetically, try a new pairing, or visit your favorite cheesemonger and give them a well-deserved shout-out. Share recipes, terrible puns, and photos that make everyone else hungry. Use #CheeseLoversDay and spread the love.

And for those curious minds: one pound of cheese can produce up to 96 fluid ounces of whey. That whey doesn’t go to waste—it’s protein-rich and often used in animal feed, supplements, and nutrition bars. As for squeaky cheese? That’s young cheddar curds. When they’re truly fresh, they squeak when you bite into them. It’s not a gimmick—it’s a sign of cheese at its peak.

So on National Cheese Lover’s Day, celebrate boldly. Life’s better with cheese.