There are a lot of blog series that seem to go on forever, twisting and turning as their authors try to keep them relevant and afloat. This is not one of those blogs. Strange cheese is fun to write aboutl, and hopefully fun to read about. Oddity cheeses are a rare breed, and during the course of my investigations (read: Google searches) I seem to have hunted them to extinction or close to it. That being said, my cheese safari has been educational and exciting. It’s also been gross; let’s not forget that.
I talked about cheese with a rind made of hungry little arthropods, which sounds and looks gross but evidently tickles some people’s throats—er, fancy. If those living creatures in your cheese aren’t doing it for you (because ya know, they’re kind of small) you could always go for a healthy dose of Casu Marzu and enjoy the acrid taste of fly larvae, which will definitely also tickle the back of your throat.
In case you’ve decided to swear off just regular cow, goat, or sheep milk for the rest of your days, Culture’s Believe It or Not has you covered! After plumbing the gooey depths of the internet we brought you the phenomenon of people cheese, which is just absolutely as gross as it sounds, in case you’re wondering. Then there was the equine and dromedary cheeses, which actually don’t sound that gross, so if you’re looking to try any of the cheeses I wrote about I would recommend one of them, or perhaps some moose or reindeer cheese would be more up your alley.
Perhaps the most interesting cheese I came across in my quest to bring you the most bizarre and outlandish curd creations was the cheese some Canadians made out of lichen. Yeah, lichen—it’s weird, it’s wild, and it’s thankfully not stomach-turning.
Anyways, I’ve had a blast bringing the fringes of the dairy world to your personal internet every week for the last couple of months, and I humbly hope that even if I haven’t convinced you to try a new and funky cheese, I’ve at least opened your eyes a tiny bit wider to the wide, wide world of cheese.