We’re all familiar with cheeses from Brie, Parma and Emmental. For a more piquant experience, why not nibble on these more exotic dairy products?
Fossa, a sweetly pungent cheese from Sogliano near Rimini, matures in pits. Legend has it that the townfolk buried their cheeses to safeguard them from plundering invaders – and then discovered they tasted better than ever.
Tens of thousands of merino sheep graze on the arid plains of the Extremadura. Their milk is used to produce La Serena cheese, wich owes its somewhat bitter flavor to the thistle-based vegetable rennet used in its production.
Fanaost, winner of the World Cheese Awards 2018, is a gouda made near Bergen using the milk of only 12 cows. Experts rank Norway as one of the best cheesemaking nations in the world.