7 Weird But Delicious Cheeses From Around the World

The International Cheese Awards took place last week, in Nantwich, Cheshire. So, to celebrate, we’ve rounded up seven of the world’s more unusual - but still insanely tasty - cheeses. From meteorites to Roman Emperors, here’s our pick.

Epoisses: ‘The Dangerous One’

Very stinky, and with a sticky, wrinkly rind, this cheese is banned on public transport around France. And, even before you take the wrapper off, you can see why. It has a really pungent smell, which it gets from being dipped in brandy before being left to mature. Taste it though, and you’re treated to quite a tangy, sweet flavour - nowhere near as strong as its aroma suggests. Stinky, yes. But once you try it, incredibly addictive.

Västerbottensost: ‘The Mysterious One’

Take a look at a wedge of Västerbottensost, and it looks like any regular hard cheese. It has quite a sharp, fruity, nutty flavour. But its weirdness doesn’t come from the cheese itself - it’s more about why it can’t be successfully made anywhere other than the town of Burträsk, in Sweden. There’s talk of ancient meteorite activity in the area, making the soil rich in lime. Or maybe it’s the shelves the cheese is left to rest on - made from local spruce. Some even say it’s because of the long hours of daylight that the cows get. The truth is, no one knows *cue spooky music*.

Tupi de Sort: ‘The Boozy One’

Tupi de Sort is produced in Spain. Nick from The Foodies Larder, who included it in their Spanish hampers, told Yahoo!: “It’s made from their Serrat cheese, which is a traditional mountain cheese from the Catalonian Pyrenees, made from raw milk from cows that graze on mountain pastures.” Great. So what’s weird about it? Well it’s fermented in olive oil and aguardiente - a Spanish liqueur. “The result is a coarse, spreadable paste with a pretty intense and unusual flavour,” Nick tells us. “Ultimately, with its strong taste, it is definitely a bit of a Marmite-type product and you’ll either love it or hate it.” We’d give it a go.

Camembert Calvados: ‘Bread and Cheese’

If you’re a fan of strong cheeses, you will love Camembert Calvados. Pong describe it on their website as “a superbly savoury taste of apples and the finest Camembert.” It’s made in Normandy, and the rind is scraped off - the cheese is then dipped in apple brandy and coated with breadcrumbs. Breadcrumbs on cheese might sound a bit weird (unless we’re talking about mozzarella sticks or baked Camembert) but it gives this cheese a textured outer and a sweet, creamy flavour within. Try it. Bet you’ll love it.  

Canarejal Cremoso: ‘The Chocolate Bomb’

We were quite surprised when Pong described this cheese to us as like a ‘chocolate bomb.’ It doesn’t have any chocolate in it, but Canarejal Cremoso has a hard, white rind - you can knock it with the back of a spoon. But when you cut into it, you’re treated to a surprisingly oozy cheese with a silky texture and earthy flavour. As it comes to room temperature, it gets more oozy. Lovely spread onto crackers or just do away with formalities and get in there with a spoon.

Wensleydale with Salted Caramel: ‘Sweet and Salty’

Back home in Britain, The Wensleydale Creamery in Yorkshire have blended salted caramel pieces into Wensleydale cheese. Nigel White, Secretary of the British Cheese Board told us that the cheese is “smooth and creamy in texture, with some crunch coming through from the salted caramel pieces.” Wowsers. “The sweetness of the caramel combined with the salty flavour of the Wensleydale cheese works really well together, making this a delicious one to enjoy on its own or as part of a cheeseboard”, he adds.

Banon: ‘The Emperor Killer’

This soft, creamy cheese from Provence is wrapped in chestnut leaves and then tied together with a piece of raffia string. It’s mild, and you do get some of the flavour from the leaves coming through to the cheese inside. Creamy and decadent, but innocent enough. So you wouldn’t think it’d be capable of murder, but legend has it that Roman Emperor Antonin le Pieux ate so much of it that he died. We’ll stick to it for a treat then. Pass us a cracker.

Have you tried any weird cheeses from around the world? Which are your favourites?

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