• 50 years on, and the question still burns – was it Swiss, cheddar or chevre? (Getty Images)Source: Getty Images
We’re here to put NASA’s theories to the test, and also make you think about cheese.
19 Jul 2019 - 11:19 AM  UPDATED 19 Jul 2019 - 2:30 PM

50 years ago, on 20 July 1969, The United States Apollo 11 landed on the moon and both Neil Armstrong and Buzz Aldrin set foot on the cratered lunar surface. 50 years on, and the question still burns – was it Swiss, cheddar or chèvre?

Let’s start with the most obvious:

Science has the answers.


Upon visual inspection, it would seem that the moon is made from the semi-hard Swiss Emmental cheese. Its cratered surface and savoury but mild characteristics match well with the demure, glowing moon. This is not to be confused with ‘Swiss cheese’ which is a blanket term given by American manufacturers for cheeses mimicking the Emmental style.

Gorgonzola craters, or moon craters?


Gorgonzola dolce, that is. The gooey, mild white cheese is peppered with spots of savoury blue mould just below its surface creating cratered, greyish patches. Seems familiar…

On earth, this buttery blue delight is made in the Piedmont and Lombardy regions of Italy using cow’s milk and is typically aged for just 3-4 months.

Ricotta gnocchi with Gorgonzola sauce

The Gorgonzola sauce punches with a lot of big flavours, so I’ve paired it with a tomato salad to balance the cheese's intensity, so don’t leave it out.

French goat cheese from Selles Sur Cher


Although a little harder to find (maybe because it only exists in outer space), this regional French cheese made in the Centre-Val de Loire region of France bears a stark resemblance to the moon’s shape and surface. It’s made using goats milk and is coated in charcoal, which helps a natural grey-blue mould form giving the cheese a musty, strong flavour.

If Wallace and Gromit taught us anything it's that the moon is made from Wensleydale.


Going off the Wallace and Gromit episode in which the duo runs out of cheese and travels to the moon, the only logical conclusion here is that the moon is made from Wensleydale cheese. The English cheddar-like style cheese is made across many commercial outlets, however, only the true Wensleydale cheese made in the region will be labelled as Yorkshire Wensleydale.



It’s pretty chilly out in space – perfect for storing a big ball of burrata. If our predictions are correct, there should be a ball that covers a radius of 1,737.1 km stuffed with cream and chunks of fresh stracciatella. It might be easier to book flights to Apulia, Italy than it would to pull off a moonzzarella-landing mission though.

Be right back, going to look at more cheese recipes right here... 

Fried cheese sticks (tequenos de queso)

Crunchy buttery pastry is filled with melting cheese... 

Apple, pecan and gorgonzola turnovers

These decadent little pastry triangles are perfect to take along to a picnic, or to serve for a simple make-ahead dessert. 

Goats cheese salad with walnuts (Salade de chèvre chaud aux noix)

This salad is much loved all over France and especially by tourists who are discovering the amazing flavour of French goats’ cheese. You can vary the type of green leaves you use.

Cheddar and chive scones

We first made this savoury scone as an alternative to a sweet scone for our farmers’ market stall. They’ve since become a firm favourite of our bakery repertoire.

Savoury pancakes with scallions, mushrooms and goat cheese

Who says pancakes have to be sweet? Savoury stacks are a great alternative among the usual sweet treats of breakfast foods, and they seamlessly move into breakfast-for-dinner territory too. 

Shredded sugarloaf cabbage with burrata and spiced butter

I love this dish. It came about as a mistake, trying to do a version of stuffed cabbage. I use sugarloaf cabbage because of its conical shape, sweet taste and soft texture, but if it isn’t available, you could use a small savoy cabbage. To add a little further edge to this dish, try grating some winter black truffle over it… YUM!

Gourmet cheese salad (salade gourmande au fromage)

This superb gourmet salad is made using two of my favourite French cow’s milk cheeses: morbier and comté. To complement the flavour of these local cheeses, I add beetroot, walnuts, witlof and apple.

Swiss cheese fondue

A great way to gather friends and family around the table, Swiss cheese fondue is winter comfort food at its best. If you don’t have a caquelon (fondue pot), a claypot or stainless steel pot can be used for this recipe instead.