If you still think that cheese, like "Monty", is the most bizarre of all existing types of cheese, it's time to reconsider your views on this product
1. Stilton cheese (of real gold)
Cheesemakers have created something that will grace any holiday menu - Stilton cheese of real gold. "Clawson Stilton Gold» sold for $ 100 per 100-gram piece or $ 1,000 per pound - it is 67 times more expensive than Stilton.
This cheese is the most expensive British cheese in history, even to spread a cracker would have to shell out $ 10. Clawson said that the white Stilton is so expensive because it is laced with edible gold leaf and gold liqueur.
Company claims that it has already been accessed by the sheikhs and famous pop star, want to try a slice of cheese unique.
2. Pule cheese (the most expensive cheese in the world)
Half a kilo of cheese Pula (Pule) will cost $ 1,700. This cheese is produced in a natural reserve Zasavitsa in Belgrade (Zasavica Special Nature Reserve), Serbia (pool with Serbian translates to foal). The justification of such a price? Donkey milk. On the production of one kilogram of white fluffy cheese takes about 25 liters of donkey's milk.
No other special ingredients to make this smoked cheese is not required. Its price is due only to the purchase price of milk (about $ 45 per liter). However, the pool is not produced on a commercial basis, so even if you're a billionaire, you can not run to the store to buy a slice of the cheese.
3. Epoisses cheese (cheese so smelly that it is forbidden to carry in public transport)
Epoisses, one of Napoleon's favorite cheeses, is one of the most unpleasant-smelling cheeses in the world. You to imagine him repulsive odor: Epoisses are prohibited in the means of public transport in France. It is prepared from raw cow's milk and brandy apple peel wash.
Epoisses is strongly scented, soft cheese, but if he starts making a strong smell of ammonia, it should be thrown away - it was inedible. If it smells like someone who does not have a shower a week, enjoy!
4. Casa Martz (cheese with live maggots)
Casa Martz (Casu marzu) - cheese made from sheep's milk, popular on the Italian island of Sardinia. Its name means "rotten cheese", or how often it is called "cheese with maggots" - it actually live insect larvae.
Order to produce a rotten cheese, it is necessary to take a slightly different cheese - pecorino (pecorino sardo), but leave it to ferment for longer than usual, as long as it will not rot. Cheese fly larvae are added to the cheese and the acid from their digestive systems accelerates the breakdown of fat from cheese, so the product becomes soft and filled with fluid. By the time it can be eaten at Casa Martz are thousands of larvae.
Local population believes that there Kasu Martz after the larvae have died, is not safe, so long as it is fed white worms the size of 8 mm still twitching in the cheese. Some people clean cheese from larvae before they eat a piece, while others eat straight from the larvae. Those who eat cheese with maggots, should cover his hands - when they are disturbed, the larvae can jump to a height of 15 centimeters.
5. Milbenkeze (cheese, made with the excrement of mites)
Germany, producing annually more than 1.8 million tons of 400 different kinds of cheese, the cheese is considered to be power. Of all the types of cheese produced in Germany, you can select one - produced in Vyurhvitse (Würchwitz) through an unusual technology, which makes it unusual delicacy.
Milbenkeze (Milbenkäse) - cheese, which is produced, leaving the curd at the mercy of thousands of dust mites, which make it a delicacy. Ticks secrete an enzyme that makes cheese "mature" in a month cheese acquires a yellowish tint, after three months, it becomes brownish, and a year later cheese becomes almost black ball, adored by some fans of the cheese. Cheese taste slightly bitter. By the way, it is believed that the cheese may have curative effect, which helps people to not develop an allergy to house dust. Ticks are eaten with cheese.
6. Halloumi (cheese that does not melt)
Halloumi is the traditional cheese of Cyprus, an island in the Mediterranean Sea. Halloumi has a high melting point, so that it can be cooked on the grill or broil. None of the kebabs in Cyprus can not do without halloumi.
Also often eat halloumi with watermelon in the warm months of the year. Juicy slices of watermelon is quite refreshing, and attach pieces of halloumi unusual taste.
Halloumi is also part of a set of Cypriot meze starters, and if you order in the Cyprus bar, cold beer, you are likely to bring a few pieces of halloumi. < br>
7. Vieux Lille (the most pungent cheese in the world)
Traders cheese «The Teddington Cheese», selling cheeses from around the world, awarded the term "caustic" a very small number of types of cheese. The real meaning of this epithet is revealed that the icon for such cheeses - a man in a gas mask.
If you ask them to advise you on the most pungent cheese, Vieux Lille (Vieux Lille) is likely to be one of the contenders for this title. Pungent odor and a sharp, salty taste scare the faint of heart from this cheese. Cheese is also called «Puant de Lille» and «Puant Macéré», which allows to guess the nature of cheese - translated it means "smelly pickle."