This ancient, spreadable cheese is disappearing from Scottish cuisine.

Monks and nuns elevate this soft cheese with a wash of walnut liqueur.

The pungent pickled cheese is a popular Czech bar snack.

This canned cheddar is made using a secret 70-year-old bacteria culture.

The rare, cave-aged Turkish cheese is one of the last vestiges of a dying cheese-making tradition.

"Monk's Head" cheese requires a special shaver.

Brie's dark, older cousin can only be found in one region of France.

You'll love it almost as much as the critters clinging to the rind.

A small village in Bulgaria is working to revive its nearly extinct moldy cheese.

These cheese balls have fueled Central Asian nomads for centuries.

In a Romanian village, a cave's unique conditions produce a rare, funky cheese.

These rare, hand-pulled strands of cheese are making a comeback in southwestern Georgia.

From hulking plains creatures comes a delicate, nutty cheese.

In Poland's highlands, a small group makes a beautiful, smoky sheep's milk cheese.

This century-old New Orleans treat is still sold from a mule-drawn cart.

Only a handful of restaurants still serve the retro Midwestern meal.

Don't think too hard about the name.

The St. Louis creation earned the "best use of the worst cheese" award.

Satisfy your midnight munchies with this Franken-feast out of St. Louis, Missouri.

Slice one open for some citrus caviar.

Once the bugs have moved on, termite towers can be used for outdoor bread baking.

In the mountains of southeast Brazil, the droppings of invasive yet protected birds are turned into expensive, delicious coffee.

“Fiji asparagus” isn't asparagus at all.

The original cheeseburger, hold the beef patty.