| Wetcoaster said: Good ol' Casu Marzu, maggots and all.
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Hey, do you know it in USA? Here in Italy, outside Sardinia is somewhere called "formaggio coi grilli", literally "cheese with crickets", because those particular maggots are able to jump. It's very tasty, a grand uncle of mine liked to chase maggots around the dish with a breadstick 
Other cheeses I like, well they are far too many, but a few are Parmigiano Reggiano, Formaggio Sovrano (a new cow and buffalo milk parmesan-like cheese), Pannerone, Gruyère, Appenzeller, Sbrinz, Tête de Moine, Gorgonzola, Stilton, Roquefort, Camembert, Brie, Caprice des Dieux, a lot of french goat cheeses like Cabécou, Crottin and others, Reblochon, Beaufort, some sardinian types of Pecorino (I like those very mature with either strong or sweet taste, but not very acidic), Pecorino Romano if it's not too salty, Fontina, Stracchino, Crescenza, Edam, Gouda, Formaggio di Fossa (ripened in pits covered with clay), Bitto and many others I don't remember now.
