I have recently been intrigued by the lost cheeses of peasant cultures that live amidst mountains and valleys untouched by distributors.

Both Turkey and Greece are of interest.  Their production levels are small, and only for the community that surrounds them.  The only way for an inquiring American to get their hands on them would be through direct buying…and through riding the treacherous paths to their locations.  Through unknown territory where being a foreigner is to one’s disadvantage.

What is the point of obtaining this sacred peasant knowledge?  Is it to exploit? Is it to revolutionize the palate?  Is it to bring different cheeses to America?  Or is it through a pure drive to reach for the Exotic?

This sacred knowledge…shall it be unearthed?