“Aristotle said that the most savorous cheese came from the chamois. This small goatlike antelope feeds on wild mountain herbs not available to lumbering cows, less agile sheep or domesticated mountain goats, so it gives, in small quantity but high quality, the richest, most flavorsome of milk.”
Finnish squeaky cheese: alternatively produced from reindeer or super-rich beestings milk. Often served topped with hot coffee or cloudberry jam.
Moose cheese: a proprietary product of the 'Moose House' restaurant/dairy farm complex of Bjurholm, Sweden.
Serbian donkey cheese: specifically known as pule, famous as the world's most expensive cheese, a fact which seems to owe more to a shortage of non-farm-working donkeys in the area than anything else. Potentially some money to be made here by intrepid cheese entrepreneurs.
Camel cheese: mostly made in Sub-Saharan African, specifically the Mauritanian cheese colloquially known as 'Camelbert'
Milbenkäse: 'Mite cheese,' technically produced from quark, but with an essential assist from the oral secretions of so-called cheese mites.
Caraboa cheese - a.k.a 'Kesong Puti,' A Filipino cheese derived from the milk of the island's domesticated national animal.
Chhurpi - One of many Himalayan cheeses produced from yak milk. Still rare in the US, although apparently not for long.
“Bean Cake, Tao-foo or Tofu: Soy bean cheese imported from Shanghai and other oriental ports, and also imitated in every Chinatown around the world. Made from the milk of beans and curdled with its own vegetable rennet.”.
Ricotta Romano - According to Brown, Italians enjoy this piquant sounding combination of soft cheese topped with sugar and spice, “eaten with sugar and cinnamon, sometimes with a dusting of powdered coffee.” Surprised this has never caught on here as a dessert option for tradition-minded Italian joints.
Gammelost - "Hard, golden-brown, sour-milker. After being pressed it is turned daily for fourteen days and then packed in a chest with wet straw. So far as we are concerned it can stay there. The color all the way through is tobacco-brown and the taste, too. It has been compared to medicine, chewing tobacco, petrified Limburger, and worse. In his Encyclopedia of Food Artemas Ward says that in Gammelost the ferments absorb so much of the curd that "in consequence, instead of eating cheese flavored by fungi, one is practically eating fungi flavored with cheese."
Szekely - Sharing a name with Hungarian-Mexican-American comedian Louis C.K., this cheese is described as "soft; sheep; packed in links of bladders and sometimes smoked." The mind wanders to something like this, which probably would have Brown turning over in his grave.
Sandwich Nut - “An American mixture of chopped nuts with Cream cheese or Neufchâtel.” I would assume this one has simply gone off the market, in which case it's probably due for a comeback.
Sap Sago - Throughout both this book and 10,000 Snacks, Brown expresses a great fondness for Sap Sago cheese, of which I'd never heard, let alone tasted. An Americanized corruption of Schabziger, Sap Sago was apparently a fixture of New York City pharmacies starting in the late 19th century, also sold under the name 'Swiss Green Cheese.' It still exists, although its disappearance from NYC stores inspires questions about how different fancy cheese culture must have been in bygone days.