Day 4: What the Cheese???

I've never been a huge fan of the refined milk product known as cheese, but I do know one thing: the common conception that cheese was fermented in a goat bladder while an Ali-Baba-esque person crossed the desert is false. The enzymes in a goat bladder do not ferment cheese; it is more likely that the ancient Israelite people stored milk in wineskins, which caused the cheese to curdle. This means that the first type of cheese was (you guessed it) cottage.
There are more types of cheese than nearly any other food, beating out even the widely-used pasta. But which types of cheese are "best"?

#3: Tillamook Sharp Cheddar: As a last-minute party person, I usually put off snacks until the guests are scratching at the door to the kitchen. Nothing pleases a hungry crowd better than crackers and cheese. I find that a sharp cheddar is enjoyed by kids and adults alike, and Tillamook knows their way around a curd.

#2: Applegate Farms American Bleu: How about a little blue? Cheese, that is! While this cheese is given its appetizing flavor by the addition of MOLD, the more adventurous among us have tried it and found it to our liking! With a mild creamy flavor followed by a heavy dose of bitter cheesiness, it makes a great topping to sandwiches and salads!

#1: Tillamook Pepper Jack: Nothing is better than a nice grilled-cheese sandwich. But why is it that this dish eventually gets boring? Because we need to shake it up a little! Slice a nice, big hunk off a block of Tillamook Pepper Jack and add a little spice to that toasty treat!

Bonus Cheese: One expensive cheese is only produced at one farm and at a very specific time of year. Unusually, the cheese isn’t made from cow’s milk—the milk comes from moose! Moose House, a 59-acre moose farm located in northern Sweden, is where the cheese is produced from three foundling moose named Gullan, Haelga, and Juna. The moose are unusually tame, which is the only reason Moose House owners Christopher and Ulla Johannson can collect milk for the cheese. Even then, they can only be milked between May and September and the process takes about 2 hours per animal, hence the outstanding price of the cheese. The moose cheese is 12% fat and 12% protein and only about 660 lbs are produced annually. The Johannsons sell it to high end Swedish hotels and restaurants for about $500 per pound.