Any limburger (or any stinky cheese) lovers out there? Fess up!

[soothsayer]

Noticed a block of Limburger in the cheese case the other day and curiousity got the better of me, so I just had to buy it. A little internet research said it's popularly eaten on pumpernickel bread with big slabs of raw onion and sometimes with the addition of raw garlic, or anchovies, or sardines, and sometimes mustard, but another popular way was plain on Ritz crackers (I got some healthy knockoff crackers at Whole Foods, which are tasty and a bit crunchier than Ritz), so I went with that option.

This particular cheese had a date of 2 15 07 on it, and the label explained that last month this cheese was firm and crumbly and was a mild 'beginner's limburger', and now it should have a nutty, earthy flavor and be soft all the way to the center (the way most enjoy it, it said), and in another two months it would be REALLY strong (a diehard limburger lover's cheese).

Mom and sis were so scared of it that they made me unwrap it outside, and tho they both tasted it, neither liked it (tho my sis agreed it tastes nothing like what it smells like, which frankly isn't all that bad). I once had a so called stinky cheese in France, and I have to say I don't think this was as strong. They did make me take it out of the room after I brought it back inside, and my mom wrapped it in thick foil and two baggies for me to take it away, lol, and they kept saying "I still smell it!" even tho it was two rooms away. I think they were smelling my sister's dirty dog.

Brought it up to my friend's house (nice German girl) who inexplicably never even HEARD of limburger---not even from cartoons when we were little! we're in our 40's. She only likes strong cheeses (if it's not sharp cheddar or swiss, she has no use for it) and sure enough, she kind of liked it! Brave one, that. I had some more, and I really think it's quite edible, even enjoyable.

I spotted another brand (mine was in a silver label, this was in gold) so I'm thinking I've got to try it for comparison purposes. I'm kind of wishing I had some right now, but haven't had a true craving yet. Maybe by time I finish this one and start the next one I'll find out if I'm some sort of limburger lover, or if I'm just passing through (is it an acquired taste?).

So---anybody ever tried it, or maybe even liked it or other stinky cheeses?

Tell all!

[datasuspect]

1. i adore stinky cheeses

the same bacteria that is in toe jam is active in stinky cheeses.

[soothsayer]

2. How do you eat 'em? And what kinds do you recommend? I

think a forray into the world of stinky cheeses is needed. (I tend to really dive into things when they interest me, so any tips to help me on my way would be most appreciated!) What do you drink with your stinky cheeses? When do you have them? Do telL!

[datasuspect]

4. when it comes to strong flavors

i like a bunch of them at once.

think onions, bagels, liver sausage, a nice schmear of stinky cheese.

crumbly ones are nice too: fontanella, feta, etc.

i don't drink alcohol anymore, but a nice glass of water is good.

[malta blue]

3. I love stinky cheese, although I am

not a big fan of the limburger.

I love Raclette, Livarot, Morbier, Pont L'Eveque and Taleggio.

All of these are available at http://www.igourmet.com if you can't find them locally. My favorite among all of them is the Pont L'Eveque. It is so delicious with a crusty bread and a nicely aged burgundy....yummy.

[soothsayer]

7. I had no idea Raclette was considered stinky! Do you serve that

like the Swiss do on slices of boiled potato (with one of those groovy raclette makers that rotates the slices thru the flame or something? too cool!)

Thanks for the link! I'm totally going to try the ones you recommend, with the crusty bread and burgundy and all!

[malta blue]

10. I usually do the Raclette just with some

good bread and good wine...nothing as fancy as what you described.

I must admit, I eat way too much cheese and should stop!

[Bunny]

5. I don't know if you consider gorgonzola to be stinky, but I think this

is a delicious way to eat it: cut french bread into slices, put gorgonzola cheese on top of each slice, and drizzle with honey. Place slices under a broiler for a minute or two. Fantastic!

[malta blue]

6. that sounds delicious.

I usually eat gorgonzola with roasted elephant garlic cloves and a fresh rosemary sprig atop a pita wedge.

[soothsayer]

9. yum! never even tried elephant garlic, but mean to

[soothsayer]

8. Sounds great! I'll try it

[deucemagnet]

11. I'm not a big fan, of Limburger, but your "beginner's Limburger"...

...sounds like it might be good.

On a related note, every first Saturday of the month was "Stink and Drink" day at an Irish pub near where I went to grad school. There was a free buffet of limburger, liver sausage, raw onions, rye bread and hot mustard. A friend and I tried to make it every month. :9

[soothsayer]

12. It's "Country Castle" brand from somewhere in WI

Made by the Chalet Cheese Co-op
Baby swiss, brick, limburger. Retail outlet. Tours for four or more by appointment.
Call 608-325-4343.
Hwy 81 from Hwy 11, one mile NW of Monroe (toward Argyle) to Hwy N, then N four miles to N4858 Cty N, Monroe, Green County.

On edit: The only remaining maker of the pungent limburger cheese in this country is Chalet Cheese Cooperative in Wisconsin.

[deucemagnet]

13. Thanks, I'll look for it!

That reminds me of when I went to a week-long program at the University of Wisconsin in Madison. I went home with every spare bit of space in my suitcases filled with cheese from the dairy store. Yum!

[soothsayer]

15. I found it at Whole Foods (formerly Fresh Fields or Bread and

Circus), but saw another brand (must be imported, if this is the only US version) at Harris Teeter.

[QMPMom]

14. We love stinky cheeses at our house.

The stinkier the better, actually. Limberger is a good one as is Handkase, a German cheese that is sold in packages of 4 small rounds or one large round and either with or without caraway seeds. A particular favorite in our house right now is Esrom. We make a trip to the German deli about once a month and hope that we get there before they sell out on a Saturday morning. We just put it on a good rye bread. I'm married to a German and he'd have a coronary if I adulterated it with anything else!

[soothsayer]

18. Ah! We've got a German store around here somewhere. I

wonder if they carry cheeses...

[mainegreen]

16. How can someone *not* love stinky cheese?

Soooo good!

[soothsayer]

17. What kind do you like? And how do you serve it up?

[mainegreen]

19. There isn't a kind I dont like, but forced to choose: Roquefort on sliced apples.

Mmmmmmmmm

[soothsayer]

20. is rocquefort considered a stinky cheese? (that's a great combo,

by the way!). I guess I thought stinky cheeses were more like....well, I dunno, less like feta and rocquefort and more like limburger and epoisses, but maybe the category is much broader than I realized

[mainegreen]

21. I'm not sure. It *tastes* like a stinky cheese though.