Athena:. Taleggio is one of my favorites. Mild and creamy as an after-dinner cheese, with the remaining red wine. Marvelously pungent when melted into an omelette or baked on top of a homemade pizza.
Interesting. I’m always looking for a good sheep cheese.
A true buffalo mozzarella cheese is also divine. I once sampled some freshly made stuff, put together by a young entrepreneur who was hoping to find a local market for it. so creamy, and the olive oil was the perfect accompaniment.
Cite for “Sunday beer”? Prohibition was enacted via Constitutional Amendment.
No local law can override that.
Morbier is rank and unpleasant? Sounds to me like they got their hands on some rotten Morbier. My Morbiers have always been creamy and delicious, with no rankness at all.
Double Gloucester, OTOH, in its onion and chive variation, sends people out of the room when it’s cut.
My experience, too. It’s not a particularly funky cheese.
I’ll third this. Morbier was almost an afterthought to me when I mentioned it. It’s good, but nothing funky or scary compared to some of the cheeses mentioned here. Heck, a good Roquefort is stinky-as-hell compared to Morbier.
If you misinterpret its name as “More Beer”, you automatically know how to respond if the cheese itself isn’t up to standards. 
Oh, I quite like it.
Best cheese I ever had was in a Tibetan monastery set in a cave after a really long climb up from the upper reaches of the Yangzi river. It was a soft brie like cheese either from yaks or goats. not sure which. Heavenly (pardon the pun).
I’ve had several other yak and goat cheeses in Tibet that were mighty tasty but nothing compared with that one monastery.
The hard, curdled yak cheese dried into little pellets are not so good. These keep forever in the high altitude country, and must be soaked for a significant amount of time in yak butter tea before becoming chewable. Otherwise, these are “rock” like pellets that keep for years , provide needed protein, keep the milk for long term, but watch your teeth.
That’s the one that I found at Costco I think? Pretty good stuff.
I’ve become quite fond of Cheese.com as a resource. It lists cheeses by country of origin, the type of animal it’s derived from, type, fat content, texture, flavor, what it goes with, and more.
I’ve tried a couple of Danish cheeses brought back from holiday. One was a lovely mild number, dotted throughout with cumin seeds - a surprisingly great idea. The other was so vile I could tell that my wife had unwrapped it, hours after the event, as I forbade her from eating it around me. It stank and tasted of rotting mammal.
So? Marijuana is still illegal by federal law, but “legal” in plenty of states. Separate sovereigns. Yes, the FBI can get involved, but if there’s no real trouble, why would they?
So no cites. Stories passed down from great grandpa are not cites.
I have a feeling great grandpa was drinking illegally, and covering up that fact for the sake of the kids.
Ohhhhh, man, I love oscypek. Probably, mostly because it’s so hard for me to obtain.
If anyone knows a source that doesn’t involve dealing with my less-than-pleasant Polish relatives, lemme know!
A local cheese shop carried cabra raiano for a while. It’s an aged goat milk cheese with a creamy texture and a sort or herbal flavor. I wish I could get it again.
Lovers of aged gouda should look for Ewephoria, a gouda-style cheese made from sheep’s milk. It has the butterscotch notes of aged gouda along with the richness and crumbly texture of sheep’s milk.
There are also goat milk goudas. I like those a lot, too.
One of my favorite domestic cheeses is Humboldt Fog, made by the Cypress Grove company. It’s a soft-ripening goat’s milk cheese with a layer of wood ash in the middle and on the outside. The ashes raise the pH of the cheese, encouraging the growth of the correct molds for ripening. This cheese improves with age (to a point)—the outer part of the cheese becomes soft and translucent.
Not Casu marzu, but I have encountered a cheese assortment (Neufchâtel, Saint-Félicien, Maroilles, crottins de chèvre, IIRC) that had been inadvertently “ripened” a couple of months past the canonical expiration date, at who knows what temperatures. Absolutely no ill effects from tasting it, but the flavour was crazy, unfortunately with more than a hint of spoilage. Casu marzu may be left out in the sun, but at least there the maggots let you know whether or not the cheese is safe to eat (if they are still alive, it’s OK).
which reminds me:
https://static.ripostelaique.com/wp-content/uploads/2015/12/Asterix-en-Corse-fromage.jpg
Probably not that unusual, but I love Camembert once it gets runny and pungent.
I like stinky, sharp, strong cheese, and I’m willing to at least try a taste of any kind- except for Casa Marzu with live grubs in it (which I suspect is a joke the locals play on tourists and foodies and foodie tourists, not something they actually eat by choice themselves).
That definitely includes Limburger and Gammelost cheeses, if I ever get a chance to sample them.
Unusual cheeses i have eaten:
Stilton is stupendous! The more it smells like graveyard mold the better it is, too.
Kasseri is killer! (salty with a unique raunch that its detractors compare to the smell of dirty human feet; all i know is it tastes gooood).
Port Salut, I salute you! (It’s a very creamy smooth and rich French that tastes like really good butter, but with a distinctive cheese raunch).
I don’t remember the name of this last one, but it’s white, Mexican, strong flavored and slightly hard–and instead of a rind per se, the outside has a coat of powerful hot peppers.