Top 10 cheese facts

Limburger. The cheese is especially known for its strong smell caused by the bacterium Brevibacterium linens. Brevibacterium linens is ubiquitously present on the human skin, where it causes foot odor. The same bacterium is also employed to ferment several cheeses such as Munster, Limburger, Port-du-Salut, Raclette, Livarot, Pont l'Eveque and Năsal.

Carbon dioxide is produced by bacteria feeding on the lactic acid. In the Middle Ages, the holes were considered a sign of imperfection and cheese makers would try to avoid them.

Sheep's milk. Since 2002, feta has been a protected designation of origin product in the European Union. According to the relevant EU legislation, only those cheeses produced in a traditional way in particular areas of Greece, which are made from sheep's milk, or from a mixture of sheep's and up to 30% of goat's milk from the same area, can be called feta.

England. Stinking Bishop is an award-winning, washed-rind cheese produced since 1994 by Charles Martell and Son at Hunts Court Farm in England. The distinctive odour comes from the process with which the cheese is washed during its ripening; it is immersed in perry made from the local Stinking Bishop pear (from which the cheese gets its name) every four weeks while it matures.

In caves. Roquefort is a sheep milk blue cheese from the south of France. The mold that gives Roquefort its distinctive character (Penicillium roqueforti) is found in the soil of the local caves, hence it is aged and ripened there.

Buffalo. Mozzarella is traditionally made from Italian buffalo's milk, although there are several variants made from other types of milk. It is used for most types of pizza and several pasta dishes, or served with sliced tomatoes and basil in Caprese salad.

Italy. Parmesan cheese is the name of an Italian extra-hard cheese made of cow's milk. The original Parmesan cheese is more precisely called Parmigiano-Reggiano. It is produced only in Italy, in the provinces of Parma, Reggio Emilia, Modena, Mantua and Bologna. Parmesan is a part of the Italian national cuisine and it can be consumed both grated and in slivers. It is hard, sharp and dry.

Brie and Camembert look very similar, but there is an easy way to distinguish them. Brie is usually sold by the slice, a wedge of the larger wheel, while Camembert is sold as a whole, much smaller wheel.

From England. Cheddar cheese is made of cow's milk and it's the most popular type of cheese in the UK. It originates from the village of Cheddar in Somerset, south west England and has been produced since at least the 12th century.

Switzerland. Emmentaler originated in the area around Emmental, a region by the Emme river in Switzerland, forming part of the canton of Bern. The cheese has characteristic large holes. Historically, the holes were a sign of imperfection (the cheese was 'lacking substance' inside), and until modern times, cheese makers would try to avoid them