In Diary of a Wimpy Kid, the social pariah was one that had the “cheese touch” which originated from a piece of moldy Swiss cheese that lay on the Westmore Middle School basketball court for months. 

 

It was the perfect hook for a 3rd grade science lesson on the ripening and bacteria growth of cheese. 

 

First we created a poll chart for our favorite-tasting cheese with American and Cheddar taking the lead. Every cheese but blue cheese got at least one vote with the penicillium-ripened milk receiving a unanimous yuck from the classroom, teacher included. 

 

Then we put each cheese sample in a separate sealed Ziploc bag and taped to one of the classroom’s windows receiving direct sunlight. 

 

We charted their moldy process daily with the blue cheese turning a putrid green almost immediately. Much as a class excitedly checks on a class pet each morning, these 9-years excitedly checked on their cheese samples each day!

 

While we never sampled the cheeses once they went onto the window, October 9 is a day to celebrate #moldycheese with safe to eat varieties like Maytag blue, Roquefort, bleu, camembert, gorgonzola, and Stilton.

 

Just maybe don’t let anyone see you lest they accuse you of having the Cheese Touch!