The craggy, temperate lands of western North Carolina yield prime munchies for cows and goats, and with 10 creameries in the region, their sweet milk ain’t going to waste. At Blue Ridge Creamery, rounds of gouda, blue cheese, and toma (a semi-hard Italian cow’s milk cheese) are aged in a cave carved into the side of an Appalachian mountain. Looking Glass Creamery makes styles from fresh cheddar curds to soft-ripened brie, as well as carmelita, a caramel sauce made with goat’s milk—all of which you can taste at their shop. Another, OakMoon Farm & Creamery, practices the ancient art of aging goat cheese without added rennet or cultures. Follow the whole stinky route with the Western North Carolina Cheese Trail’s free map (wnccheesetrail.com).