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.
Shardan, Creative Commons
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 Würchwitz from quark, Milbenkase 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.
Dundak, Creative Commons
Yak cheese (Tibetan communities) —
Yak cheese -- actually from the "nak" (female) of the species -- is cut into pieces and allowed to dry. It can be hard enough to break teeth.
Airag cheese (Central Asia) —
To make Airag, a cheese common in Central Asia, a mare is milked during foaling season and the milk left to ferment with an agent such as last season's airag.