You can roll it, ferment it, dry it and put holes in it.
It can be stinky enough to be banned on public transport, crawling with maggots or hard enough to break your teeth.
Cheese is savored all around the world - even if some of it is an acquired taste.
Casu Marzu (Italy)
That's because it's served with live maggots.
It does have a fan base in Sardinia, where sheep farmers for centuries have made pecorino cheese and left it to rot and attract flies.
When the flies' eggs hatch the transformation takes place and the cheese becomes Casu Marzu.
It's then consumed with relish or perhaps trepidation - it has an aftertaste that lasts for hours.
Gordon Ramsay called it "the most dangerous cheese in the world."
Pssst! Got a sec to chat? We are utterly thrilled when readers want to hang out and talk – whether it's amongst themselves or in response to pieces we've posted. We want Eatocracy to be a cozy, spirited online home for those who find their way here.
Visit Eatocracy’s new home
Don't miss a single new story. Visit us at our (temporary) new home on CNN.com