The text explores a culinary journey through Europe, highlighting various unique and ancient cheeses from different countries, including Pule cheese from Serbia, Gjizë from Albania, Caciocavallo Podolico from Italy, Ziger from Switzerland, Milbenkäse from Germany, and Urgelia from Spain. Each cheese is described in terms of its production methods, flavors, and cultural significance, along with travel recommendations for immersive experiences in the respective regions. Teljes cikk (Euronews.com)