And you are here why?

Pop Chart Labs puts together a ginormous wheel of cheeses - 66 of them to be precise - as shown below (click to embiggen. a lot) The poster version thereof is available .

 Ever wondered what to do w/ that piece of parmesan rind?  Wonder no more... Throw it in the trash (you know you've done this in the past!) Put it in a zip-lock bag, and stick it in the freezer "for soup".  The downside is that after a year or two (or when you move), this ends up reverting to (1) above. Gnaw at the cheese side hoping your wife won't notice.  Be pleasantly surprised when she grabs it from you and proceeds to gnaw at it herself. Give to the dog, who sniffs suspiciously at it, takes it over to the rug, and creates an unholy mess

So there I am, at the local (and most excellent) Cheese Shop , and happen to run into something call Gjetost. " What is it? " is the usual refrain.. Well, its a Norwegian "cheese", and the quotation marks are actually quite important - its actually made by reducing whey (with added cream/milk) till its all solid and caramel-y.  In short, making Dulce de leche with a whole bunch of additional whey (and salt, AFAIK). Its also, and this is important, freakishly awesome, assuming that you're OK with sweet-ish stuff. Slap a thin slice on a cracker and consume. Better yet, toast till it gets just gooey enough. Awesome. Freakishly awesome. Who knew that the Norwegian's could make "cheese"? Notes : Yes, I do know about Jarlsberg. No, stuff sold in plastic containers does not count, even if it has a fun name like Snøfrisk I'm not sure what Gamalost is...