I invite you to go on a little gastronomic journey through the cheese world! 
Hundreds of varieties of cheese are produced around the world. Listing them all without forgetting anyone is an almost impossible task. Among them are both classic varieties (for example, mozzarella, Parmesan and cheddar) and exotic ones that you have probably never heard of.
If you think that cheese with blue or white mold is a strange and exotic delicacy, then you are a little mistaken (it is also, to some extent, a classic). There are such amazing recipes in cheese making that at first glance seem like someone’s joke or invention. However, these delicacies do exist. They are loved in their countries and are considered real delicacies there.
Clawson Stilton Gold (Stilton) - cheese with gold particles 
Cheese with real flecks of gold is made in Britain.
Epoisses (Epuas) - liquid cheese with an unusual crust 
The product has such a rich aroma (meaty, reminiscent of fresh beef) that it is prohibited from being transported on public transport. The taste of the cheese is salty with light fruity notes.
Before eating, it is recommended to cut the cheese into four parts. It is best eaten with a spoon.
Milbenkäse (Milbenkase) - cheese, in the production of which special cheese mites are used 
Cheese mites of the species Tyrophagus casei are used in cheese production. Their enzymes ensure the ripening of the product instead of rennet or lactic acid bacteria. The tradition of producing milbenchese dates back at least three hundred years.
Milbenchese tastes sharp and bitter, smells of ammonia.
Pule (Pule) - the most expensive cheese in the world 
Half a kilogram of pule cheese will cost a gourmet about $637. To produce a kilogram of product, you will need as much as 25 liters of donkey milk. The delicacy is made in the Zasavica nature reserve, which is located in Belgrade.
Halloumi - cheese that doesn't melt 
Montebore - the rarest cheese in the world 
The cheese is considered one of the rarest in the world. The first mention of it dates back to 1489. Today it is made by only two cheesemakers (until recently, the cheese recipe was considered lost).
Montebore is prepared in the form of a three-level tower. The taste is bright, nutty and mushroom with slight sourness. There is a legend that this cheese was the favorite delicacy of Leonardo Da Vinci himself.
Tomme au Marc de Raisin (Aroma of Gen de Marc) - cheese ripened in grape pomace 
Casu marzu (Casu marzu) - cheese containing cheese fly larvae 
A delicacy that not every gourmet can try. Casu marzu is made from pecorino cheese. It is kept longer than the normal fermentation stage, leading to a state of rotting caused by the activity of larvae. The decomposition process causes the cheese to become incredibly soft. As a rule, it is consumed with bread and strong red wine.
Dilano Black Lemon (Black Lemon) - Black cheese with the aroma of lemon and the taste of charcoal 
Chhurpi (Chhurpi) - dry smoked cheese, which is prepared in Eastern Tibet and the Himalayas 
Made from yak milk and chauri. It has a very dense texture.
Morbier (Morbier) - cheese with a layer of charcoal 
This type of cheese has quite an interesting history. Initially, it was made by cheesemakers for their own consumption. At the end of the day, the peasants made a small cheese curd, after which they covered it with a dense layer of soot.
Such manipulation was necessary so that the product did not deteriorate and was not favored by insects. The next morning, the peasants made another preparation and laid it on top of the first. This is how a characteristic feature of Morbier arose - a bright dark layer on the section.
Today, in the production of cheese, not soot, but ordinary charcoal is used as a layer.
Oscypek (Oshtyepok) - traditional Tatra smoked sheep cheese of elliptical shape 
During production, cheese is stuffed into special wooden molds. The product is then kept in salt water and then smoked for 12 days. On average, one pin weighs 750 grams.
Vieux Boulogne (Vieux Boulogne) - the stinkiest cheese in the world 
A French cheese that is predominantly made by hand. It has elastic flesh covered with a moist red-orange crust. It is the strongest smelling cheese in the world.
Cheese flavored with the popular Mexican snack guacamole 
The Fresh Market presented a type of green cheese inspired by the Mexican avocado snack. The ingredients used in the production of the product are almost the same as for guacamole. According to the creators, you can eat cheese in different ways, but the best way is to melt it and combine it with nachos.
Wensleydale - raspberry and sparkling wine flavored cheese 
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