A selection of the most unusual varieties of cheeses (15 photos)

Do you know what a turophile is? No, no, it's not a swear word. A turophile is a person who loves cheese products and is excellent at understands its varieties. The term comes from the Greek word "Turos", which means "cheese". So fellow turophiles, we have a whole selection of the most unusual types of cheeses, about the existence which even gourmets do not know. Let's see.

Clawson Stilton Gold (Stilton) - cheese with particles of gold





Cheese with real inclusions of gold is made in Britain.

Epoisses (Epuas) - liquid cheese with an unusual crust



The product has such a rich aroma (meat, reminiscent of fresh beef) that it is forbidden to transport it in public transport. The taste of cheese is salty with light fruity notes.

Before use, the cheese is recommended to be cut into four parts. It is best eaten with a spoon.

Milbenkäse (Milbenkäse) - cheese, in the production of which special cheese mites are used





Cheese mites of the Tyrophagus species are used in the production of cheese. casei. Their enzymes provide maturation of the product instead of rennet enzyme or lactic acid bacteria. Milbenkese tradition is at least three hundred years old.

The taste of milbenkese is spicy and bitter, it smells of ammonia.

Pule (Pule) - the most expensive cheese in the world



Half a kilo of pule cheese will cost a gourmet somewhere around $637. To make a kilogram of product, you need as much as 25 liters donkey milk. They make a delicacy in the nature reserve Zasavica, which is located in Belgrade.

Halloumi (Hallumi) - cheese that does not melt



Montebore (Montebore) - the rarest cheese in the world



Cheese is considered one of the rarest in the world. The first mentions of it dates back to 1489. Today it is made only by two a cheese maker (until recently, the cheese recipe was considered completely lost).

Montebore is prepared in the form of a three-level tower. Taste is bright walnut-mushroom with slight acidity. There is a legend that This cheese was the favorite delicacy of Leonardo da Vinci himself.

Tomme au Marc de Raisin (Arom o Jeune de Mark) - cheese ripened in grape pomace



Casu marzu (Casu marzu) - cheese containing cheese fly larvae



A delicacy that not every gourmet can taste. Casu marzu is made from pecorino cheese. It lasts longer normal stage of fermentation, leading to a state of putrefaction caused by larval activity. Due to the decomposition process, the cheese becomes incredibly soft. As a rule, it is used together with bread and strong red wine.

Dilano Black Lemon (Black Lemon) - Black cheese with lemon flavor and charcoal flavor



Chhurpi (Chhurpi) - dry smoked cheese, which is prepared in Eastern Tibet and the Himalayas



It is 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 made cheese makers for their own use. At the end of the day the peasants made a small cheese clot, after which they covered its dense layer of soot.

Such manipulation was necessary so that the product does not deteriorate and insects did not like it. The next morning the peasants made another workpiece and stacked it on top of the first. Thus arose a characteristic Morbier's feature is a bright dark layer on the section.

Today, in the production of cheese, not soot is used as a layer, but ordinary charcoal.

Oscypek (Oshtiepok) - traditional Tatra smoked sheep's cheese of elliptical shape



During production, the cheese is stuffed into special wooden molds. IN further the product is aged in salt water, and then smoked in within 12 days. On average, one piece weighs 750 grams.

Vieux Boulogne (Vieu Boulogne) - the most smelly cheese in the world



A French cheese that is predominantly handmade. It has an elastic pulp covered with a moist red-orange crust. It is the strongest smelling cheese in the world.

Cheese flavored with the popular Mexican appetizer guacamole



The Fresh Market company presented a type of green cheese, inspired by the Mexican avocado snack. Ingredients at the production of the product uses almost the same as for guacamole. By according to the creators, you can eat cheese in different ways, but it tastes better just melt it and combine it with nachos.

Wensleydale - raspberry and sparkling wine flavored cheese