Worms, mold, smell: 5 most nasty and expensive cheeses in the world (6 photos)

Today, more than 2,000 varieties of cheese are produced in the world, and among them many varieties with a repulsive appearance, an unpleasant aroma and unexpected ingredients. True, behind such an unattractive shell sometimes a very refined taste is hidden, and connoisseurs are ready to spread a lot of money for these strange delicacies.





5. Roquefort: classic green mold

Roquefort is one of the most famous blue cheeses: its white crumbly pulp is decorated with a pattern of mold, giving it a specific taste and smell. Sweetness is clearly felt in each piece. oily aftertaste and smoky aroma, and mold streaks add sharpness. A real Roquefort is considered only one that is produced in the historical region of Rouergues in the south of France, where the technology was born its manufacture. Sheep cheese ripens in limestone caves due to which mold forms in it. Kilogram of finished product costs about 50 EUR.



It is Roquefort that many connoisseurs consider to be the best blue cheese tookapic

4 Fetid Bishop: Subtle Sock Scent

English cheese with a speaking name is one of the oldest in world: the Cistercian monks made it from the milk of Gloucester cows back in 10th century. With its pungent smell, reminiscent of the fragrance of stale socks, he, oddly enough, owes it to pears, the “stinking bishop” variety. At maturation, the cheese is occasionally dipped in pear cider, because of which it becomes orange, sticky and smelly.

However, getting rid of the unpleasant odor is easy - it is enough to remove the crust from the cheese: then you can appreciate it delicate sweet taste. Fetid Bishop pairs well with reds. wines and fruits, and it costs about 25 GBP.



Some appreciate the "bishop" just for the crust Jon Sullivan

3. Milbenkese: tart aftertaste and live mites

In the German village of Wurchwitz, tick cheese has been made for 300 years - this is how the word milbenkese is translated into Russian. Instead of lactic acid bacteria, cheese is used in its production. mites, whose enzymes ensure the maturation of the product. The formed cheese is placed in a wooden box and literally sprinkled mites: in each head of cheese settles about half a million of these arthropods 0.3 mm in size. When ripe, milbenkese acquires a dark color, bitter aftertaste and smell of ammonia. Cheese is eaten with the living ticks.

By the end of the 20th century, the tradition of production was almost lost, but it was successfully revived, and in Wurchwitz they even installed a marble monument to the cheese mite - a very frightening sight.



Do you see ticks? And they are. Benutzer: Dundak

2. Vieux Boulogne: exquisite notes of rotten meat

The title of cheese with the strongest and most disgusting smell in the world has rightfully earned the French variety Vieux Boulogne. This soft cheese comes from Boulogne-sur-Mer and exudes a complex bouquet. rotten vegetables, rotten fish, dampness and manure, and all because it kept in damp cellars and washed with beer during maturation. Despite the unpleasant amber, gourmets appreciate Vieux Boulogne for its mild taste with mushroom shade. It is advised to use it with bread or cookies, drinking beer, champagne or red wine.



Attention: open only in well-ventilated rooms! Portrait de age

1. Kazu marzu: a national treasure

You did not think that our review would do without it a delicacy from Sardinia? Everything is fine in it: a putrid smell, bouncy worms and the price is 200 EUR per kilo. You can’t find kazoo marza in stores - only in the market or at local cheese makers. He is listed in the Book of Records Guinness as the most dangerous cheese in the world, and until 2010 its sale in Italy was banned. True, then the ban was lifted, recognizing "rotten cheese" cultural heritage of Sardinia. Repulsive aroma and burning taste - the result of the decomposition of pecorino cheese, which is accelerated by the larvae of the cheese flies. It is believed that kazoo marzu should be eaten while the larvae are still alive: dying, they make an already dubious product frankly toxic.