What is what kind of cheese is made backward?

There is not a specific type of cheese that is made backward, but some cheeses are aged or ripened in a way that is considered unusual or "backward" compared to traditional methods. For example, some cheeses may be aged in caves, buried underground, or exposed to unique environmental conditions that give them a distinct flavor or texture.

One example is Caciocavallo Podolico, a traditional Italian cheese made from the milk of Podolica cows. This cheese is aged by hanging it upside down in caves or cellars, which is a more unconventional aging method compared to other cheeses.

Another example is Mimolette, a French cheese that is aged in natural caves for several months. The aging process involves the cheese being turned regularly, which helps to create its unique flavor profile and appearance.

Overall, the term "backward" when referring to cheese production typically means that the process deviates from more conventional methods, resulting in a cheese with distinct characteristics.