11 Surprising Facts About Cheese You Probably Haven't Heard

Celebrate National Cheese Day! Whether you love cream cheese, gourmet cheese, spray cheese, or even night cheese, there's something for everyone to adore about this dairy delight. Discover 11 intriguing facts about cheese—from royal wedding gifts to the smelliest varieties and even couch-cushion cheese, plus the ultimate mac and cheese secrets.

1. QUEEN VICTORIA WAS GIFTED A MASSIVE WHEEL OF CHEESE FOR HER WEDDING.

In 1840, during her wedding to Prince Albert, Queen Victoria was gifted a colossal 1250-pound, 9-foot-wide cheddar cheese. Created by a group of cheesemakers from two villages, as noted by Steven W. Jenkins in Cheese Primer, the queen, seemingly unsure of how to handle it, sent the cheese on a tour across England. When efforts were made to return it, she declined to take it back.

2. ANDREW JACKSON REDEFINED THE PHRASE “BIG CHEESE.”

Fans of The West Wing might recall this story. In 1835, a New York farmer presented Andrew Jackson with a massive 1400-pound block of cheddar cheese. Unsure of how to manage it, Jackson stored the cheese in the White House lobby for two years. He eventually served it at his final public reception on George Washington’s birthday. Albert Marrin describes the scene in Old Hickory: Andrew Jackson and the American People: “The East Room was packed with everyone from Supreme Court justices to stable boys, all celebrating and eating cheese. The event became a cheese-filled spectacle, with slippery carpets, pockets stuffed with cheese, and an overwhelming aroma of cheese.”

3. THE TITLE OF “WORLD’S STINKIEST CHEESE” IS SOMEWHAT OFFICIALLY RECOGNIZED.

When it comes to cheese aromas, a 2004 study by Cranfield University in England used an “electronic nose” and a panel of 19 human testers to evaluate various cheese smells. Vieux Boulogne, a soft cheese from northern France, was crowned the most pungent, even surpassing Epoisses de Bourgogne, a cheese so notorious for its odor that it’s reportedly banned on public transport in France.

The Guardian had Vieux Boulogne delivered to their office, where reporter Patrick Barkham claimed it smelled like “six-week-old earwax.” He added, “From 50 meters away, the cheese gave off a rustic farmyard scent, complete with hints of manure and Barbour jackets.”

4. THE WISCONSIN “CHEESEHEAD” TRADITION STARTED WITH A BURNT COUCH CUSHION.

While France is celebrated for its refined (and occasionally overpowering) cheeses, Wisconsin stands tall in the cheese world. As the top cheese producer in the U.S., the state proudly displays “America’s Dairyland” on its license plates and has even recognized Lactococcus lactis, the bacterium behind Colby, cheddar, and Monterey Jack, as its official microbe. Wisconsin isn’t just a hub for cheese production—it’s also the heartland of cheese enthusiasts. Only true devotion could inspire someone to wear a foam cheese wedge as a hat.

The iconic foam Cheesehead, now a staple at Green Bay Packers games, was invented by Milwaukee native Ralph Bruno almost 27 years ago. Bruno told the Los Angeles Times that while reupholstering his mother’s couch, he found a spare cushion. On a whim, he burned holes into the foam, creating a stench that forced him outside. There, he painted the cushion yellow, turned it into a hat, and wore it to a Milwaukee Brewers vs. Chicago White Sox game. The quirky headgear quickly became a symbol of Wisconsin pride.

5. CHEESE BRINE IS MILWAUKEE’S SECRET WEAPON AGAINST ICY ROADS.

If you thought the foam Cheesehead was the peak of Wisconsin’s cheese devotion, you’d be wrong. Recently, Milwaukee launched a pioneering initiative to use cheese brine as a solution for icy roads. By mixing brine with rock salt, the city not only cut costs but also enhanced ice-melting efficiency, thanks to the natural salts in the brine that help break down ice and snow.

6. THE HOLES IN SWISS CHEESE AREN’T MADE BY MICE.

The holes in Swiss cheese, known as “eyes,” are actually formed by carbon dioxide gas bubbles created by bacteria during fermentation, as explained by Don Vorhees in Why Do Donuts Have Holes? Fascinating Facts About What We Eat and Drink. The size of these holes depends on factors like fermentation time, temperature, acidity, and curing duration, all of which cheesemakers can control to achieve the desired result.

7. THE 2014 VELVEETA SHORTAGE WAS DUBBED THE "CHEESEPOCALYPSE."

In early 2014, Kraft informed NBC News that Velveeta supplies were running low. The shortage, caused by the relocation of Velveeta’s production lines from Minnesota to Illinois, sparked widespread concern. NPR humorously labeled the situation a potential “Cheesepocalypse.”

8. IF YOU’RE UNSURE ABOUT MOLDY CHEESE, IT’S BEST TO DISCARD IT.

While mold on cheese isn’t always harmful and can even enhance flavor, there are times when it’s safer to throw it away. Katherine Zeratsky, a registered dietician, advises on the Mayo Clinic’s website that soft cheeses like cream cheese, ricotta, and cottage cheese should be discarded if mold appears. The same applies to crumbled, sliced, or shredded cheeses.

Hard and semisoft cheeses such as Colby, cheddar, Parmesan, and Swiss resist mold penetration, allowing you to simply cut off the affected area and enjoy the rest. Mold is also integral to cheeses like Camembert, Brie, and Gorgonzola, making them perfectly safe to consume.

“If you’re unsure about the type of cheese or how to handle mold growth, the safest option is to throw it away,” advises Zeratsky.

9. THE VIRGIN MARY GRILLED CHEESE SANDWICH REMAINED MYSTERIOUSLY MOLD-FREE.

In 2004, a grilled cheese sandwich allegedly featuring the image of the Virgin Mary sold for $28,000 on eBay. Diana Duyser, the seller from Hollywood, Florida, claimed the sandwich stayed mold-free despite being stored in a less-than-airtight container. Brendan Koerner of Slate conducted a detailed analysis to uncover why the sandwich never developed mold. He proposed several theories, including the mold-repelling properties of trans fats in margarine and preservatives in the bread. Surprisingly, he also suggested the cheese might have played a key role.

“The cheese not only added fat but also introduced calcium, which mildly inhibits mold growth,” Koerner explained. “Additionally, the acidity of the cheese may have altered the sandwich’s pH level, creating an environment less favorable for bread mold, which thrives in neutral pH conditions.”

10. MAC AND CHEESE REIGNS AS AMERICA’S FAVORITE CHEESE DISH.

According to the International Dairy Foods Association, macaroni and cheese tops the list as the most beloved cheese recipe in the U.S. The largest mac and cheese ever made, as recorded by Guinness World Records, weighed 2469 pounds and was created by Cabot Creamery Cooperative in New Orleans. This massive dish required 286 pounds of cheese, 575 pounds of cooked pasta, 56 pounds of butter, 26 pounds of flour, 1100 pounds of milk, and 61 pounds of seasoning.

11. YOU CAN MAKE A CAREER OUT OF SCULPTING CHEESE.

According to NPR, there are only three professional cheese sculptors in the U.S., including Sarah Kaufmann, known as the “Cheese Lady.” Kaufmann creates cheese carvings for events like Super Bowl parties, weddings, corporate gatherings, and state fairs. Her masterpieces include a 120-pound Mickey Mouse, a 300-pound gorilla, likenesses of TV personalities like Jay Leno and Matt Lauer, and even a six-foot-long model of the USS Reagan. “It’s much more fun than working with wood or stone,” Kaufmann told NPR. “You can snack while you work.”

An earlier version of this article was published in 2014.