11/29/2020
The most exotic varieties of cheese

The most exotic varieties of cheese

The most exotic varieties of cheese

 

 

In the world there are a huge number of types of cheese, but nonetheless, manufacturers surprise connoisseurs of this product with strange and unusual varieties. With some of them, which, in fact, is difficult to name cheese, we will get acquainted in this article.

 

1. “Clawson Stilton Gold” – cheese made of gold.

 

This is a food product where the so-called “edible gold” is used. Clawson Stilton Gold cheese is sold for about $ 92 per 100 grams of cheese, or $ 912 per kg, which is 67 times more expensive than regular Stilton cheese. Clawson Stilton Gold is the most expensive cheese in the UK. Clawson claims this elite English cheese has indeed been blended with flakes of gold and gold liqueur. Representatives of the company boast that their customers are Arab sheikhs and famous pop stars who pre-order this delicacy for the celebration.

 

2. “Pule” is the most expensive cheese in the world.

 

Pule cheese is considered to be the most expensive in the world. A pound of this cheese costs $ 1,700. And he is dear, because to prepare a kilogram of this delicacy, 25 liters of milk will be required, and not cow’s, but donkey’s. And the donkey must be a rare old Balkan breed. And these animals give quite a bit of milk, much less than a cow, and even a goat. Donkey milk is very good for health – this factor also affects the price of the product. Its cost reaches 45 dollars per liter. This cheese is prepared in an ecologically clean place, in a reserve on a donkey farm near the capital of Serbia. On an industrial scale, this cheese is not produced, so even if you are willing to pay a lot more than a thousand dollars per kilogram, you still can’t buy it in a nearby hypermarket.

 

3. “Epoisses” – the most “odorous” cheese.

 

The history of the production of this cheese began in the XVI century. The secret of the recipe was passed on from monks to farmers and peasants who worked to improve the quality of the product. At one time, this variety was very fond of Napoleon. Cheese combines a delicate creamy taste and a pungent unpleasant odor. The smell is so unpleasant that the French authorities banned the transport of such cheese in public transport. In the manufacture of cheese, a number of requirements are strictly complied with: to use milk of only three breeds of cows, these cows should be found and eat only on certain pastures. After manufacturing, the cheese is soaked in cognac.

 

4. “Casu marzu” – cheese with larvae.

 

This variety is one of the most expensive in the world. They make this delicacy only in Sardinia. The literal translation of the name of this delicacy sounds like “rotten cheese”, “worm cheese” or cheese with larvae, no matter how the translation sounds, it’s still not an appetizing name. Cheese does contain cheese fly larvae. So, to get this terribly tasty cheese, the famous “pecorino sardo” is taken as a basis, then it is put in the open air, where flies gather on it to take part in the manufacture of the most unusual cheese in the world. Later, larvae hatch from eggs laid by flies; they eat the product from the inside and leave the products of their vital activity in it. The cheese begins to rot, and the larvae feel great. Therefore, if you still, dare to try this terrible yummy, we recommend that you cover the cheese with your hand, because the larvae that have reached a size of up to 8 mm also jump up to fifteen centimeters, and it is better to protect your eyes with special glasses. This cheese is a great appetizer for Sardinian red wine. But now the European Union has banned cheese for sale.

 

5. “Milbenkäse” – a tick excrement cheese.

 

This amazing cheese comes from Germany. The technology of its preparation has a number of features. It is very interesting – who invented this recipe and how. Dust mites and their excrement are components in the manufacture of this original cheese. These small insects, getting into the curd, gradually turn it into a delicacy, excreting excrement. In order for the cheese to ripen, it is placed in boxes with bran, which are necessary for insect cheesemakers. In a month it becomes yellowish, in another three – brown-red, and a year later it will turn into a completely dark lump. All three stages of cheese readiness are considered edible, but many gourmets adore the last stage, when the cheese has a rather bitter and unique taste. Cheese has healing properties. And yet, the mites “live” in the cheese and may end up in your stomach.

 

6. “Halloumi” – cheese that does not melt. But Cypriots love this particular kind of cheese. It is made from a mixture of cow and goat milk. Halloumi has a salty taste and can be grilled. It practically does not melt and in Cyprus it is impossible to find a single grill menu without this kind of cheese. Halloumi goes well with beer and … watermelon. To enhance the taste and increase the shelf life, mint is added to the cheese. To reduce the cost of cheese production on an industrial scale, the amount of goat milk is reduced, the taste and the “behavior of the cheese” during frying suffer from this.

 

7. “Vieux Lille” – cheese with the most impressive flavor.

 

The most caustic cheese on the planet. It has a very salty taste and a very pungent smell. If you are very gentle, then this is not your breakfast option. Its smell is so strong that the person in the gas mask is the official emblem of cheese. The variety has an alternative name, “Puant Macere,” which translates to “smelly marinade”.

 

So, we introduced you to the most unusual varieties of cheese from around the world. Nevertheless, there are many lovers of exoticism, so even the strangest products find their consumers.

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The most exotic varieties of cheese

The most exotic varieties of cheese

In the world there are a huge number of types of cheese, but nonetheless, manufacturers surprise connoisseurs of this product with strange and unusual varieties. With some of them, which, in fact, is difficult to name cheese, we will get acquainted in this article.

 

 

1. “Clawson Stilton Gold” – cheese made of gold.

 

This is a food product where the so-called “edible gold” is used. Clawson Stilton Gold cheese is sold for about $ 92 per 100 grams of cheese, or $ 912 per kg, which is 67 times more expensive than regular Stilton cheese. Clawson Stilton Gold is the most expensive cheese in the UK. Clawson claims this elite English cheese has indeed been blended with flakes of gold and gold liqueur. Representatives of the company boast that their customers are Arab sheikhs and famous pop stars who pre-order this delicacy for the celebration.

 

2. “Pule” is the most expensive cheese in the world.

 

Pule cheese is considered to be the most expensive in the world. A pound of this cheese costs $ 1,700. And he is dear, because to prepare a kilogram of this delicacy, 25 liters of milk will be required, and not cow’s, but donkey’s. And the donkey must be a rare old Balkan breed. And these animals give quite a bit of milk, much less than a cow, and even a goat. Donkey milk is very good for health – this factor also affects the price of the product. Its cost reaches 45 dollars per liter. This cheese is prepared in an ecologically clean place, in a reserve on a donkey farm near the capital of Serbia. On an industrial scale, this cheese is not produced, so even if you are willing to pay a lot more than a thousand dollars per kilogram, you still can’t buy it in a nearby hypermarket.

 

3. “Epoisses” – the most “odorous” cheese.

 

The history of the production of this cheese began in the XVI century. The secret of the recipe was passed on from monks to farmers and peasants who worked to improve the quality of the product. At one time, this variety was very fond of Napoleon. Cheese combines a delicate creamy taste and a pungent unpleasant odor. The smell is so unpleasant that the French authorities banned the transport of such cheese in public transport. In the manufacture of cheese, a number of requirements are strictly complied with: to use milk of only three breeds of cows, these cows should be found and eat only on certain pastures. After manufacturing, the cheese is soaked in cognac.

 

4. “Casu marzu” – cheese with larvae.

 

This variety is one of the most expensive in the world. They make this delicacy only in Sardinia. The literal translation of the name of this delicacy sounds like “rotten cheese”, “worm cheese” or cheese with larvae, no matter how the translation sounds, it’s still not an appetizing name. Cheese does contain cheese fly larvae. So, to get this terribly tasty cheese, the famous “pecorino sardo” is taken as a basis, then it is put in the open air, where flies gather on it to take part in the manufacture of the most unusual cheese in the world. Later, larvae hatch from eggs laid by flies; they eat the product from the inside and leave the products of their vital activity in it. The cheese begins to rot, and the larvae feel great. Therefore, if you still, dare to try this terrible yummy, we recommend that you cover the cheese with your hand, because the larvae that have reached a size of up to 8 mm also jump up to fifteen centimeters, and it is better to protect your eyes with special glasses. This cheese is a great appetizer for Sardinian red wine. But now the European Union has banned cheese for sale.

 

5. “Milbenkäse” – a tick excrement cheese.

 

This amazing cheese comes from Germany. The technology of its preparation has a number of features. It is very interesting – who invented this recipe and how. Dust mites and their excrement are components in the manufacture of this original cheese. These small insects, getting into the curd, gradually turn it into a delicacy, excreting excrement. In order for the cheese to ripen, it is placed in boxes with bran, which are necessary for insect cheesemakers. In a month it becomes yellowish, in another three – brown-red, and a year later it will turn into a completely dark lump. All three stages of cheese readiness are considered edible, but many gourmets adore the last stage, when the cheese has a rather bitter and unique taste. Cheese has healing properties. And yet, the mites “live” in the cheese and may end up in your stomach.

 

6. “Halloumi” – cheese that does not melt. But Cypriots love this particular kind of cheese. It is made from a mixture of cow and goat milk. Halloumi has a salty taste and can be grilled. It practically does not melt and in Cyprus it is impossible to find a single grill menu without this kind of cheese. Halloumi goes well with beer and … watermelon. To enhance the taste and increase the shelf life, mint is added to the cheese. To reduce the cost of cheese production on an industrial scale, the amount of goat milk is reduced, the taste and the “behavior of the cheese” during frying suffer from this.

 

7. “Vieux Lille” – cheese with the most impressive flavor.

 

The most caustic cheese on the planet. It has a very salty taste and a very pungent smell. If you are very gentle, then this is not your breakfast option. Its smell is so strong that the person in the gas mask is the official emblem of cheese. The variety has an alternative name, “Puant Macere,” which translates to “smelly marinade”.

 

So, we introduced you to the most unusual varieties of cheese from around the world. Nevertheless, there are many lovers of exoticism, so even the strangest products find their consumers.

 

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