Around the world in 11 odd cheeses
世界各地的11多名奶酪
Like caviar, Casu Marzu is enjoyed only by a select population -- it's served with live maggots and has an aftertaste that lasts for hours.- Strange cheeses include those made with maggots, dust mites and even human breast milk
- American cheese, such as that found in fast food burgers, isn't really a cheese at all
- A Serbian group makes cheese from donkey milk
(CNN) -- You can roll it, ferment it, dry it and put holes in it.
It can be stinky enough to be banned on public transport, crawling with maggots or hard enough to break your teeth.
Cheese is savored all around the world -- even if some of it is an acquired taste.
Casu Marzu (Italy)
Like caviar, Casu Marzu is enjoyed only by a select population.
That's because it's served with live maggots.
It does have a fan base in Sardinia, where sheep farmers for centuries have made pecorino cheese and left it to rot and attract flies.
When the flies' eggs hatch the transformation takes place and the cheese becomes Casu Marzu.
It's then consumed with relish or perhaps trepidation -- it has an aftertaste that lasts for hours.
Gordon Ramsay called it "the most dangerous cheese in the world."
Where to try it: Casu Marzu contains live insects so it can't be imported. Sardinia is therefore still the best option at associations such as Agugliastra in Lanusei, Sardinia; www.agugliastra.it.
MORE: 10 things France does better than anywhere else
Milbenkase (Germany)
Just when you thought the Italians took the proverbial cheese for their maggots, along come the Germans with their mite excrement variety.
Produced in Wurchwitz from quark, it sits among dust mites for several months, with some rye for them to nibble on.
The mites excrete an enzyme to ripen the cheese that turns it progressively yellow, red-brown and then black, at which point it's eaten, mites and all.
Bitter and zesty, the cheese is said to have curative effects for allergies to house dust.
If you'd like some cheese with your mites, there's a mite-shaped memorial in Würchwitz -- in the hollow base there's some Milbenkase left for passersby to try.
Where to try it: Locally in Wurchwitz, Germany.
Yak cheese (Tibetan communities)
Imagine sucking and gnawing a piece of cheese-flavored resin for several hours and you'll get an idea of how hard this cheese is -- it could in fact break your teeth, although there are softer varieties.
The cheese is made by wrapping the curd from yak's milk in cloth and pressing it to get rid of the water.
When it dries out it's cut into pieces and allowed to dry, often over a wood fire.
It's earthy and tasty.
The yak is the male of the species and doesn't produce milk, so it really should be called nak cheese after the female.
Where to try it: Markets in Tibetan areas of China, India, Nepal and Bhutan.
MORE: Buy the world's 'oldest' cheese ... in China
Airag cheese (Central Asia)
Airag cheese, or horse milk cheese, is common in Central Asia where the horse is still integral to life in many places.
To make airag, a mare is milked during foaling season and the milk left to ferment with an agent such as last season's airag.
It's either suspended next to the ger/yurt entrance so anyone passing can stir it or it's tied to a saddle to achieve the same effect over a day's riding.
The airag is then added to boiled milk to curdle it, filtered through a fabric bag and pressed.
It can be eaten fresh or dried.
The dry variety is a popular snack out on the steppe, softened by soaking it in tea or soup.
Where to try it: Out on the Central Asian steppe in the ger/yurt of a nomadic family.
Camel's milk cheese (Ethiopia, Mauritania, Sudan and Bedouin communities)
Nomadic herders across Africa have been milking their camels for centuries.
Not only are the resilient beasts a more viable alternative to cows in dry climates, but their rich, earthy milk has more fat and protein.
However, making cheese from camel milk is a more difficult process, so herders use camel rennet from pieces of the animal's stomach to coagulate the milk and create curds.
This may account for its sour taste and pungent aroma.
To enjoy camelbert options you'll have to visit supermarket shelves in Nouakchott, the UAE and Saudi Arabia.
It's also found in Kazakhstan.
Where to try it: Supermarket shelves in Nouakchott, the U.A.E. and Saudi Arabia; Costa Coffee in the UK; Starbucks in Dubai.
MORE: Cheese rolling: Extreme sport or Britain's oddest festival?
Human milk cheese (New York)
When the freezer of New York chef Daniel Angerer started to overflow with his wife's breast milk, he decided to experiment with it rather than throw it out.
He blogged about the process online with photos of mother's milk with beets and romaine, dehydrated porcini mushroom and onion chutney.
For those feeling queasy, rest assured the cheese was never produced in his restaurant or sold.
As for commercial opportunities, lactating mothers can't produce anything like the quantity of breast milk needed to make large quantities of cheese.
Where to try it: Not yet commercially available.
American cheese
In a country that celebrates National Grilled Cheese Day, it should come as no surprise that American cheese remains a staple on grocery shelves -- the texture and meltability are perfect for toasted sandwiches and burgers.
Technically, of course, American cheese isn't even real cheese -- ingredients include milk, whey, milkfat, salt, gelatine, milk powder, dyed orange, artificial flavors and oil.
The odd concoction is blended with a generic processed cheese to form the smooth, creamy and super-melty slices that are either loved, tolerated or abhorred around the United States.
Where to try it: McDonald's, American food supermarkets.
MORE: 10 quintessential U.S. meals and where to get them
Lichen cheese (Canada)
When a small Quebec company found out the Inuit once ate a fermented lichen from the stomach of caribou that tasted like blue cheese, they decided to try it for themselves.
Using Quebec goat's milk and lichen, the company creates a mold from roasting and boiling the lichen, then lets it rest and ferment.
The cheese is still in its experimental stage.
Where to try it: Société d'Orignal, Montreal, Canada.
Deer milk cheese (New Zealand)
Reindeer milk cheese has been produced among the Sami communities in Finland for years.
Now, cheese from the humble red deer may soon become a hallmark of New Zealand.
The combined work of scientists and a cheese maker have resulted in the first cheese from the Kiwi bambi.
At $100 per liter, the rich deer milk isn't cheap, but with half of the world's farmed red deer production in New Zealand, farmers are getting excited about the possibility of having a product to sell beyond venison.
Where to try it: Buy it from Whitestone cheese company, North Otago, New Zealand.
Alpaca and llama cheese (Andean communities)
Life on the harsh Altiplano would be a struggle without the alpacas and llamas that give their dung for fuel, hide for leather, wool for clothing and milk for cheese.
Comical though they may appear -- they even give the occasional spit and unusual noise -- they're a little tricky to milk.
Once extracted, though, their whole milk can be made into a long-lasting cheese that's salty, rich and heavy in texture.
This finds its way into markets and local food like empanadas, though most travelers come across it only when visiting locals.
Where to try it: Local markets, Andes region, South America.
MORE: New Zealand's Fergburger may be the best burger joint on the planet
Donkey cheese (Serbia)
At the Zasavica Special Nature Reserve, 50 kilometers out of Belgrade, you can get your hands on pule, or donkey cheese.
While healthy -- it has 60 times more vitamin C than cow's milk -- donkeys only produce 200 ml of milk a day.
About 25 liters are required to make just one kilogram of cheese.
That means the white, crumbly pule is both limited and costly.
Currently it goes for about €1,000 a kilo, or $576 a pound.
The reserve also makes soap, a liquor and facial cream from the milk.
Cleopatra claimed her beauty was due to bathing in donkey milk.
Where to try it: In the Zasavica Special Nature Reserve, or buy it online at www.zasavica.org.rs.
- 奇怪的乳酪包括那些蛆蟲，塵蟎，甚至人類母乳製作
- 美國奶酪，例如在快餐漢堡發現，是不是一個真正的奶酪在所有
- 塞族人組使奶酪從驢奶
（CNN） -你可以滾動它，它發酵，乾燥，並把洞吧。
它可以是夠臭的公共交通工具上被禁止，與蛆或硬盤足以打破你的牙齒爬行。
奶酪是品嚐世界各地 - 即使有些是後天的味道。
CASU Marzu（意大利）
像魚子醬，CASU Marzu僅由一個選擇人口享用。
這是因為它的服務與活蛆。
它確實有在撒丁島，這裡的羊農民幾百年來已作出羊奶酪，離開它腐爛，吸引蒼蠅球迷基礎。
當果蠅的卵孵化的轉變發生和奶酪變得CASU Marzu。
它消耗那麼津津有味或者誠惶誠恐 - 它有一個回味，持續了幾個小時。
戈登拉姆齊把它稱為“最危險的奶酪在世界上。”
哪裡來試試吧：CASU Marzu含有活的昆蟲，因此無法導入。因此撒丁島仍處於協會，如Agugliastra在拉努塞伊，撒丁島最好的選擇;www.agugliastra.it。
Milbenkase（德國）
正當你認為意大利人花了眾所周知的奶酪為他們的蛆，同來的德國人用他們的蟎排泄物品種。
從夸克在Wurchwitz產生的，它坐落塵蟎數月之間，有一些黑麥他們蠶食。
蟎蟲排泄的酶，以成熟的乾酪，這使它逐漸黃色，紅褐色，然後黑色的，此時它的吃，蟎蟲和所有。
苦澀和燦爛，奶酪，據說有過敏屋塵療效。
如果你想與你的蟎一些奶酪，還有在Würchwitz蟎形紀念 - 在空心底座有一些Milbenkase留給路人嘗試。
哪裡來試試吧：在本地Wurchwitz，德國。
犛牛奶酪（藏族社區）
想像一下，吸吮和咬了一塊奶酪味樹脂的幾個小時，你會得到多麼艱難這種奶酪是一個想法 - 它其實可以打破你的牙齒，雖然有較軟的品種。
奶酪是從犛牛奶中的布包裹豆腐和按下它擺脫水製成的。
當它變幹它切成片，並讓其乾燥，經常在一個木質防火。
它的樸實和美味。
犛牛是該物種的雄性，不生產牛奶，所以它真的應該叫女後NAK奶酪。
哪裡來試試吧：在中國，印度，尼泊爾和不丹的藏族地區市場。
Airag奶酪（中亞）
Airag奶酪，或馬乳乾酪，是在中亞那裡的馬仍然是不可或缺的生活在許多地方常見的。
為了使airag，母馬被foaling季節和靜置發酵與諸如上賽季的airag代理人牛奶中擠奶。
它要么暫停旁邊的蒙古包/氈房門口所以任何人都可以通過攪拌，或者它綁在鞍實現在一天的騎同樣的效果。
該airag隨後被添加到牛奶煮到凝固了，通過布袋過濾和壓制。
它可鮮食或曬乾。
幹品種是一個受歡迎的小吃了草原上，通過浸泡在茶或湯軟化。
哪裡來試試吧：列於中亞草原的游牧家庭的蒙古包/蒙古包。
駱駝奶奶酪（埃塞俄比亞，毛里塔尼亞，蘇丹和被Ð ouin社區）
非洲各地的游牧民已擠奶他們的駱駝幾個世紀。
不僅是有彈性的野獸更可行的替代奶牛在乾燥的氣候，但他們豐富，樸實的牛奶有更多的脂肪和蛋白質。
然而，從駱駝奶製作奶酪是一個比較艱難的過程，所以牧民用駱駝凝乳酶在動物的胃件凝固的牛奶和創造凝乳。
這或許可以解釋它的酸味和辛辣香氣。
要享受camelbert選擇你要訪問的超市貨架在努瓦克肖特，阿聯酋和沙特阿拉伯。
它也發現在哈薩克斯坦。
哪裡來試試吧：超市貨架在努瓦克肖特，阿聯酋和沙特阿拉伯; 哥斯達黎加咖啡在英國; 星巴克在迪拜。
人奶乳酪（紐約）
當紐約名廚丹尼爾·安格勒的冷凍室開始溢出與他妻子的母乳，他決定嘗試它，而不是把它扔出去。
他有照片的母乳用甜菜和生菜，脫水牛肝菌蘑菇和洋蔥酸辣醬博客上講述的過程在網上。
對於那些感覺想吐，放心的奶酪從未被生產在他的餐廳或出售。
至於商業機會，哺乳期的母親不能產生像母乳需要做大量的奶酪的數量什麼。
哪裡來試試吧：尚未商業化。
美國奶酪
在這慶祝全國烤奶酪日的國家，它應該是毫不奇怪，美國奶酪仍然在超市貨架上的主食 - 紋理和熔融性是完美的烤三明治和漢堡包。
從技術上說，當然，美國奶酪甚至不是真正的奶酪 - 配料包括牛奶，乳清，乳脂肪，鹽，明膠，奶粉，染色橙，人工香料和油。
這個奇怪的藥汁混合使用一個通用的加工奶酪，形成光滑，奶油和超化開片，被人愛，容忍或美國各地的憎惡。
哪裡來試試吧：麥當勞，美國的食品超市。
地衣奶酪（加拿大）
當一個小公司魁北克省發現了因紐特人一旦吃了從北美馴鹿的味道像藍紋奶酪的胃發酵地衣，他們決定嘗試一下自己。
使用魁北克羊奶和地衣，公司從焙燒和沸騰的地衣創建一個模具，然後讓它休息和發酵。
奶酪是仍處於試驗階段。
哪裡來試試吧：興業D'一部開拓創新，加拿大蒙特利爾。
鹿牛奶奶酪（新西蘭）
馴鹿奶奶酪已經產生了薩米社區在芬蘭之間多年。
現在，從不起眼的紅鹿奶酪可能很快成為新西蘭的一個標誌。
科學家和奶酪生產商的合併工作已經導致從獼猴桃小鹿斑比第一奶酪。
100元每升，豐富的鹿奶是不便宜，但與世界上一半的養殖馬鹿產於新西蘭的農民越來越興奮，有一個產品賣鹿肉之外的可能性。
哪裡來試試吧：買它從白石奶酪公司，北奧塔哥，新西蘭。
羊駝和駱駝奶酪（安第斯社區）
生活在惡劣的高原是沒有，讓他們的糞便作為燃料的羊駝和美洲駝鬥爭，隱藏於皮革，羊毛服裝和牛奶奶酪。
滑稽雖然他們可能會出現 - 他們甚至給偶爾吐和不尋常的噪音 - 他們是一個有點棘手牛奶。
一旦提取，不過，它們的全脂牛奶可以製成長效奶酪這是鹹味，豐富和沉重的手感。
這個發現它的方式進入市場和當地的食物，如餡餅，雖然來訪的當地人，只有當大多數旅客遇到它。
哪裡來試試吧：本地市場，安第斯地區，南美洲。
更多：新西蘭Fergburger可能是這個星球上最好的漢堡店
驢奶酪（塞爾維亞）
在Zasavica特別自然保護區50公里外貝爾格萊德，你可以得到你的手低聲啜泣，或驢奶酪。
雖然健康的 - 它有60倍以上的維生素C比牛奶 - 驢只能生產200毫升的牛奶一天。
大約25升水，需要作出僅1公斤的奶酪。
這意味著白色，易碎普樂既是有限的和昂貴的。
目前，它也適用於約€1,000公斤，或者$ 576一斤。
該儲備也使得肥皂，酒和面霜的牛奶。
埃及艷後聲稱她的美麗是因為沐浴在驢奶。
哪裡來試試吧：在Zasavica特別自然保護區，或者在網上購買www.zasavica.org.rs。
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