Unusual Cheeses of the World: A Tasty Tour Beyond Cheddar

When you think of cheese, you probably imagine classics like cheddar, mozzarella, or brie. But the world of cheese is as vast and varied as global cuisine itself. For adventurous chefs and foodies alike, exploring lesser-known cheeses can be both a culinary education and a flavourful delight. In this article, Chef Gear takes a tour around the globe to discover some of the most unusual cheeses that challenge expectations and inspire creativity in the kitchen.

1. Casu Marzu – Sardinia, Italy

Let’s start with the wildest of the bunch. Casu Marzu, a traditional Sardinian cheese, is infamous for one reason - it contains live insect larvae. That’s right. This sheep milk cheese goes beyond fermentation into decomposition, and the larvae (yes, maggots) are said to enhance its flavour and texture. 

Although banned by health authorities, it remains a traditional delicacy in Sardinia. It’s not for the faint-hearted, but it serves as a testament to the lengths cultures will go to honour tradition and flavour.

Culinary Use: Typically eaten with Sardinian bread and red wine. If you’re brave enough, serve it as a dare-worthy feature on a regional cheese board.

2. Milbenkäse – Germany

Milbenkäse, or “mite cheese,” is a German cheese aged using cheese mites. These microscopic creatures help ferment the cheese by secreting enzymes that give it a zesty, nutty flavour. The mites remain on the cheese even when served, yet it’s a delicacy in certain parts of Germany.

Culinary Use: Grated over salads or used as a talking-point pairing with fruit preserves. Its strong flavour adds complexity to a mild dish.

3. Halloumi – Cyprus

While not entirely unusual, Halloumi stands out due to its squeaky texture and high melting point. Traditionally made from goat’s and sheep’s milk, it’s perfect for grilling or frying.

Culinary Use: Fantastic in vegetarian dishes, it adds protein and chewiness to salads, wraps, and skewers. In professional kitchens, it’s a staple for flavourful meat-free dishes.

4. Yak Cheese – Nepal/Tibet

Made high in the Himalayas, yak cheese is a dense, rich cheese made from the milk of domesticated yaks. It's usually very hard, with an intense, nutty flavour profile.

Culinary Use: Often used in soups or grated over cooked grains. Also found in chew toys for dogs - but make no mistake, it’s human-grade and delicious.

5. Pule Cheese – Serbia

One of the rarest and most expensive cheeses in the world, Pule is made from the milk of Balkan donkeys. 

It’s only produced at one farm in Serbia and takes a huge amount of milk to make just one kilogram.

Culinary Use: Served as a luxury item on elite charcuterie boards. Its crumbly texture and deep, savoury flavour make it unforgettable.

6. Blue Vinny – England

Not to be confused with Stilton, Blue Vinny is a blue-veined cheese made from skimmed milk and matured for months.

It has a crumbly texture and peppery tang.

Culinary Use: Crumbled into risottos, burgers, or used in gourmet sauces. Blue Vinny adds depth without overpowering a dish.

7. Churpi – Bhutan and Nepal

This is one of the hardest cheeses in the world, made from yak milk and sun-dried for preservation. Locals chew on it like gum, and it can last hours.

Culinary Use: Not really for cooking: think of it more as a cultural snack, especially in high-altitude regions where refrigeration is rare.

8. Gjetost – Norway

Gjetost, or Brunost, is a caramelised brown cheese made from goat’s milk whey. It has a fudge-like texture and a sweet, tangy taste.

Culinary Use: Sliced thin and served on toast, waffles, or crispbread. In a professional kitchen, it could be a secret ingredient in dessert sauces or savoury-sweet pairings.

9. Cabrales – Spain

From Asturias in Spain, Cabrales is a strong blue cheese made from cow, goat, and sheep milk and aged in natural caves. It’s pungent, powerful, and utterly distinctive.

Culinary Use: Stirred into creamy sauces for steak or grilled veggies. It also pairs beautifully with bold wines or even cider.

10. Vieux Lille – France 

Nicknamed “The Stinker,” this washed-rind cheese from northern France has a pungent odour that hits you before the flavour does. Yet its taste is creamy, slightly salty, and deeply satisfying.

Culinary Use: Melts beautifully on burgers or rustic baguettes. For those bold enough, it adds serious French flair to your cheeseboard.

Just remember—if your cheese is crawling with mites or larvae, it might be exactly as it’s meant to be. 😏🧀