10 types of cheeses that you might not know about (10 photos)

There are many varieties of cheese produced around the world. Among them there are both classic varieties and exotic ones, about which there is little who heard. I suggest you go to a small gastronomic travel and get acquainted with outlandish cheeses.

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





When a product is very expensive, we usually call it gold. Producers of British blue cheese "Stilton" to produce the most expensive cheese in the world, which contains the veins of the real gold. Thus, this delicacy has become golden in every sense. words.

2. Epoisses (Epoisses) - a liquid cheese with an unusual crust that conquered Napoleon



Epuas is associated with a sharp cheese made from unpasteurized cow's milk. To wash the crust of Epuas, use Marc de Bourgogne, local brandy. The heads of this cheese are 18 cm round or 10 cm in diameter.

This cheese can be recognized instantly by its characteristic red-orange color of the crust. Cheese is sold in round wooden boxes. Napoleon was also a big fan of this cheese.

3. Milbenkäse (Milbenkäse) - cheese with cheese mites





One of the most extravagant and unique types of cheese in the world Produced in the German village of Würchwitz. This cheese is called Milbenkäse (Milbenkise) - "cheese with ticks." There is another name - Spinnenkäse (Spinnenkise) - "spider cheese".

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



Pule is a type of cheese made from the milk of donkeys in Serbian nature reserve "Zasavica", located 80 kilometers from Belgrade. The name "pule" is translated from Serbian as "foal".

In recent years, the price of a pool has ranged from 700 to 1700 dollars per kilogram, which is explained by the high cost of production: 25 to 30 liters are needed to make one kilogram of cheese milk, and donkeys produce very little milk, which makes the process production is labor intensive and expensive.

5. Halloumi (Hallumi) - cheese that does not melt



Halloumi is a pickled cheese made from a mixture of goat, sheep and often cow's milk. Its distinctive feature is that it retains its shape when heated, and so it can be fried in a pan or on the grill.

This cheese is considered a traditional product in Cyprus, but also it is famous and popular in various regions of the Middle East.

6. Montebore (Montebore) - the rarest cheese in the world



The rarest cheese, dating from the first mention in 1489, considered one of the most unusual in the world. The recipe for this cheese has been lost and until recently, only two cheese makers made it.

It is called Montebore and has the shape of a three-level tower. The taste of the cheese is bright, with hints of nuts and mushrooms, and also slightly sour. There is a legend that Leonardo da Vinci was a fan of this cheese.

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



Cheese is produced according to traditional technology, which used in the Lyon region, famous for its wine traditions. Heads of mature cheeses such as Rigotte, Saint-Marcelin, Pelardon or Picodon, placed in a deep container, usually a barrel, with content from the residues of wine production, including grape skins, bones and stems.

Within a month, the cheese is saturated with a liquid that gives it a characteristic taste and aroma. Usually the cheese is ready by the end of autumn.

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



Casu marzu is a delicacy that is not available to everyone gourmet. It is made from pecorino, matures much longer than usual, to reach the stage of decomposition, which is caused by activity larvae. As a result, the cheese becomes incredibly soft. Usually it consumed with bread and strong red wine.

9. Dilano Black Lemon (Black lemon) - black cheese with lemon flavor andthe taste of charcoal



Black Lemon Dilano is a cheese from Gouda that attracts attention with its rich black color and refreshing lemon taste. Such Dutch cheese is considered fashionable and unusual and is bright addition to the cheese plate at any party. To give such activated carbon is used for color, and for saturation of taste - lemon juice.

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



Chkhurpi is a smoked cheese that is produced in the Eastern Tibet and the Himalayas. Sherpas call it "shekram" and in Bhutan they call it "durukova" or "durukho". Milk is used to make chkhurpi yaks and chauri, and all types of this cheese are hard. locals prepare it at home from a material obtained from buttermilk, which called "sergema".