<strong>Big stinker:</strong> That's the literal translation of Italy's Puzzone di Moena.
Big stinker: That's the literal translation of Italy's Puzzone di Moena.
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<strong>The future is orange:</strong> Vieux-Boulogne is the stinkiest cheese in the world.
The future is orange: Vieux-Boulogne is the stinkiest cheese in the world.
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<strong>Hole-y cheese: </strong>Jarlsberg is Norway's most famous cheese.
Hole-y cheese: Jarlsberg is Norway's most famous cheese.
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<strong>Star of the show: </strong>Manchego was even mentioned in "Don Quixote."
Star of the show: Manchego was even mentioned in "Don Quixote."
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<strong>Salty:</strong> Pecorino romano gives pasta that little bit of oomph.
Salty: Pecorino romano gives pasta that little bit of oomph.
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<strong>The thin gray line:</strong> Morbier's layer of ash separates the two levels of cheese, made from different milkings.
The thin gray line: Morbier's layer of ash separates the two levels of cheese, made from different milkings.
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<strong>Smoking: </strong>Metsovone, from Greece, is often smoked.
Smoking: Metsovone, from Greece, is often smoked.
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<strong>Gouda enough:</strong> Gouda is perhaps the Netherlands' most famous cheese.
Gouda enough: Gouda is perhaps the Netherlands' most famous cheese.
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<strong>Protected status: </strong>Bitto is one of the world's most endangered cheeses.
Protected status: Bitto is one of the world's most endangered cheeses.
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<strong>High roller: </strong>Cabrales is the world's most expensive cheese.
High roller: Cabrales is the world's most expensive cheese.
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<strong>Comte your blessings: </strong>French<strong> </strong>Comté is as sweet as gruyere.
Comte your blessings: French Comté is as sweet as gruyere.
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<strong>Real deal: </strong>Calle de Cabrettu's strong taste comes from its casing -- it's made from a kid goat's stomach.
Real deal: Calle de Cabrettu's strong taste comes from its casing -- it's made from a kid goat's stomach.
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<strong>Carbtastic: </strong>Bryndza is often served with dumplings.
Carbtastic: Bryndza is often served with dumplings.
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<strong>Sweet but salty: </strong>Europe's beloved gruyere.
Sweet but salty: Europe's beloved gruyere.
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<strong>Squeaky clean: </strong>Havarti is Denmark's answer to famously squeaky halloumi.
Squeaky clean: Havarti is Denmark's answer to famously squeaky halloumi.
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<strong>Sizzling: </strong>Halloumi is best served grilled or fried.
Sizzling: Halloumi is best served grilled or fried.
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<strong>Pasta pairing: </strong>Grana padano is a cheaper, just as gratable alternative to parmesan.
Pasta pairing: Grana padano is a cheaper, just as gratable alternative to parmesan.
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<strong>Festive feels: </strong>Wensleydale with cranberries is a typical UK Christmas snack.
Festive feels: Wensleydale with cranberries is a typical UK Christmas snack.
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<strong>Nice and nutty: </strong>Gubbeen is one of Ireland's best loved cheeses.
Nice and nutty: Gubbeen is one of Ireland's best loved cheeses.
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<strong>Danger!</strong> Serra de Estrela is rare enough to have protected status.
Danger! Serra de Estrela is rare enough to have protected status.
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<strong>Gorgeous: </strong>Tasteless, mass-produced cheddars are found everywhere, the best come from near Cheddar Gorge in England where they were traditionally aged in caves.
Gorgeous: Tasteless, mass-produced cheddars are found everywhere, the best come from near Cheddar Gorge in England where they were traditionally aged in caves.
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