f you’re a curd nerd, your cheese repertoire may extend beyond British Cheddar and Spanish Manchego, but chances are you haven’t heard of Nagelkaas, a clove-studded Gouda from the Netherlands, or Anthill, a soft goat cheese from Australia encrusted with dried green weaver ants (they taste like fresh citrus)! When you travel, try seeking out local cheeses, just as you would local wines or beers. Most countries have active artisan scenes, not to mention festivals and even private tours to meet makers. This list offers a sampling to
