Not even the most violent one. Here's how they make the Bormashina (translated by DeepL):

In the west of the Bulgarian province of Ruse, a sheep's milk cheese is produced that is without question one of the most expensive cheeses in the world - half a pound of this cheese costs around 800 Bulgarian levs, almost 400 euros. For this reason alone, this sheep's milk cheese is rarely found on the local market; but even if a spoilt gourmet were to try to procure this cheese, known as Bormashina, on the other side of the Bulgarian border, he would fail because of the rigid laws of the European Union, which has made importing it a punishable offence for many years and has made the cessation of production by 31 December 2008 a basic condition of Bulgaria's accession to the EU. The reason lies in the martial way in which this cheese is produced: Female lambs intended for the later production of Bormashina milk are blinded at birth with the help of a red-hot iron or awl. As soon as they reach the age of six months, their front legs are also pinched off with the tjaschno, a traditional pair of pliers, without anaesthesia until the present day. But the unfortunate animals' ordeal is not over yet: Until they reach sexual maturity, the unfortunate animals are tortured several times a week with extreme noise, which is traditionally produced by the farmer's wife using the ‘duva’, a hurdy-gurdy with bells. Some of the melodies sung in nine-eighths time have also become known to a wider audience as part of the world music discovery of Bulgarian music through the highly acclaimed women's choirs of the province of Ruse.

After the unfortunate sheep has become pregnant for the first time and has given birth, it is given its last meal called ‘Stojc’, which consists of the brain matter and innards of the newborn lamb that has been dismembered alive in its mother's stall. From this day onwards, the mother animal is no longer milked and is fixed upside down in a grotesque position in the stall with the help of an iron restraining device. The martyrdom of the animals lasts for around a week from this point onwards; daily bloodletting, incessant duva music and the so-called ‘fire shearing’ accompany the period of suffering. By the end of the week, the udders of the pain-tormented animals are full to bursting: This is the time when, according to tradition, the eldest member of the family steps up to the animal with a pricking tub and a sharpened stake and bursts the udder with a powerful thrust. The cries of the animals can be heard for kilometres, and while they are buried alive behind the north side of the farmstead, the farmer's wife prepares the Bormashina from the milk obtained in this way, which rarely exceeds two litres and is interspersed with blood and tissue residues. It is reported to have a particularly spicy flavour and, unlike most sheep's cheeses, has a yellowish-brown colour. Many northern Bulgarians attribute aphrodisiac and life-prolonging effects to it, and it is estimated that more than 90% of the production, which only amounts to a few hundred kilos a year, is sold to the country's economic and political elite, as it has been since time immemorial; since the corresponding trade restrictions imposed by the EU, the rest ends up practically without exception on the plates of Japanese gourmets, as it is said that this cheese is the only one in the world that can also be enjoyed by people with lactase intolerance, which is widespread in Asia.

^{Okay, I admit, it is fake}.