Until the 1960s, cheese wasn’t a part of the average Korean diet. But since 2004, a 32-acre cheese-themed fun park in the small county of Imsil is an expression of the country’s love affair with the food.

At the Kaltbach Cave, a tunnel-like cave within the Santenberg mountain, the climatic conditions that are just right for ripening cheese. The cool subterranean labyrinth of the Kaltbach Cave is the natural incubator for 156,000 wheels of cheese, mostly gruyère and emmentaler.

This small farm in Sweden is the only place in the world that produces the difficult to manufacture cheese from moose milk.

This unassuming cheese empire in rural Oregon churns out more than 150,000 pounds of cheese each day.

At this monastery, monks make raw-milk cheese and use excess whey to create methane that powers their hot-water system.

It’s no secret that the Dutch are fond of cheese. The Netherlands boasts many varieties named for the regions where they’re produced. The Amsterdam cheese museum is here answer all your questions about Dutch dairy—and provide a few samples as well.

Every spring, locals tumble 650 feet down to the bottom of this hill in Gloucester, in hot pursuit of a nine-pound wheel of Double Gloucester cheese.

In 2010, the first privately-owned space capsule to orbit and land carried a secret payload: a wheel of Le Brouère, an artisan small-batch French cheese.

During the annual Stilton Cheese Rolling Championship, competitors race wooden replicas of a pungent blue cheese. The race traditionally starts outside the Bell Inn, with the finish line at a crossroads at the bottom of the street.

Since 1957, the Mars Cheese Castle has proudly dispensed a wide selection of cheese and related products to travelers looking to take home a piece of Wisconsin. Originally opened as a gas station in 1947, Mars Cheese Castle eventually grew into the largest,, showiest purveyor of cheeses in the state.