The cheese industry shifted from homes, farms, and small shops to factories on February 3, 1815, with the establishment of the first Swiss cheese factory in the town of Bern.
The world's strangest cheeses... a blue cheese, a black cheese, and one made from donkey milk!Sputnik
This date marked a turning point in the cheese industry in Switzerland, which has been famous for its cheeses for centuries, although in the past this production was limited and irregular.
The scale of cheese production began to expand with the establishment of the first commercial cheese factory by Swiss entrepreneur Rudolf Emanuel von Siesen. The aim was to produce cheese in large quantities and export it to foreign markets, especially given the high demand for Swiss cheese in Europe.
After the opening of the first factory in the world, the cheese industry in Switzerland developed and its fame increased at the global level. The success of this factory also led to the construction of cheese manufacturing units in different regions of the country, which contributed to strengthening the local economy and turning cheese into an export commodity, and laying the foundation for the modern cheese industry.
The world boasts a vast array of cheeses, varying in taste and appearance. France alone has over 500 varieties, while Switzerland offers approximately 450.
What is extremely interesting is not only the large number of cheese varieties in the world, but also the strangeness of some types in terms of ingredients, production methods, and flavor.
Among the types of cheese that amaze those who do not know them with their strangeness is an Italian one called "Casso Marzu," also known as "worm cheese."
This type of cheese is famously produced on the island of Sardinia, and its production method, which some may find objectionable, involves deliberately allowing the cheese pieces to rot, attracting cheese flies that lay their eggs inside. The larvae hatch and feed on the cheese, giving it a distinctive texture and intense flavor. This type of cheese is banned in some countries due to health concerns.
Another type of cheese, called "foot cheese," originates from Britain and is characterized by a very strong, almost pungent, smell reminiscent of feet. This cheese is washed with fermented pear juice, which gives it its distinctive aroma and flavor.
A similar type of cheese is German "Milpenkas," also known as moth cheese. This type is produced using cheese moths that are left to feed on a mixture of cheese and spices. The moths give the product a distinctive flavor and a dry texture.
Mouse cheese, produced in Serbia, is considered one of the most expensive cheeses in the world. It is made from donkey milk and is grown in a nature reserve in the country. Producing one kilogram of this cheese requires approximately 25 liters of donkey milk.
Another unusual cheese is called "blue milk cheese," which is actually produced in Britain from rare blue milk produced by cows with a genetic mutation that gives it this color. This variety is distinguished by its unique color and tangy flavor.
Another unusual cheese is known as "charcoal cheese," which originates from the Netherlands. This type is produced by adding charcoal to the cheese during the manufacturing process, giving it a distinctive black color. The black color of this cheese isn't just for decoration or to attract attention; the charcoal is believed to aid digestion.
In France, there is another unusual cheese called "red mold cheese." This type is washed with water mixed with brandy, which causes a layer of red mold to form on its surface. This cheese is characterized by a very strong aroma and a pungent flavor.
This latest unusual cheese may shock everyone, as it is made from human milk. This type was experimentally produced in several countries using the milk of breastfeeding mothers. Naturally, it sparked widespread controversy for ethical reasons.
All these cheeses reflect the diversity of cultures and tastes, including those with unusual ingredients and flavors, making cheese a vast world full of amazing surprises. Such a journey into the world of cheese begins when one has the opportunity to taste unfamiliar varieties beyond the traditional cheeses.
