Foods aavalos Wants to Try

The ultimate in nutty brews.

The world's northernmost commercial brewery makes beer with water from a glacier.

The Sardinian cheese that wriggles with maggots.

This sharp and salty Egyptian cheese ferments for months in a bath of milk and spices.

The original cheeseburger, hold the beef patty.

Sardinia may be home to the oldest style of cheese.

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.

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

The world's most expensive cheese is made from Balkan donkey milk.

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.

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 is one seriously polarizing pie.

The guinea pig is both food and pet in Peru, Bolivia, and Ecuador.

Can you finish Bolivia's enormous starch-and-protein explosion?

Lima chefs love to experiment with this large Amazon river dweller.

The fragrant, intricately spiced street food is a medina specialty.