I mean the gubmit cheese makes a decent grilled cheese sammich but I got a brand new box of Triscuits and a fresh block of Limburger to share with the wife tonight. And yes, well protected.

How about the rest of you?

loves me some limburger... but don't know where to buy it around me.

Stinky cheese is fine with me, friend.

Ritz over Triscuits, though. Sorry

I particularly like Reblochon (French), and it's a bit sharp...

But it's amazing in a potato and country-bacon breakfast casserole.

Depends... I like ripened cheese. I don't like OVER ripened cheese. I've had brie that was left in the trunk of a car in summer. It was runny when cold. Not good...

Oh, and I LOVE Stilton.

When I was a kid, my mom made Limburger on rye bread, onion, and tomato, with salt and pepper. I wouldn’t even be in the room, let alone try it.

I watched a documentary on it and all of a sudden felt the urge to give it a try. Lots of places around here have it, so I tried it, and actually really enjoyed it. The wife, not so much.

But I’ll buy some whenever I get the urge.

Nope, especially if it's got visible mold on it.

quote:

Originally posted by RAMIUS:

When I was a kid, my mom made Limburger on rye bread, onion, and tomato, with salt and pepper. I wouldn’t even be in the room, let alone try it.

I watched a documentary on it and all of a sudden felt the urge to give it a try. Lots of places around here have it, so I tried it, and actually really enjoyed it. The wife, not so much.

But I’ll buy some whenever I get the urge.

Mmmmmm . . .

I never tried it with tomato.

We used to get a platter of Limburger, onion slices, and pumpernickel to go along with the berr at a local tavern in NYC.

quote:

Originally posted by 46and2:
I particularly like Reblochon (French), and it's a bit sharp...

But it's amazing in a potato and country-bacon breakfast casserole.

THIS, is fantastic during the colder months. Takes me away to skiing in the Italian alps along the border of France and Switzerland. SO easy to make.

The stinkier the better for me

quote:

Originally posted by V-Tail:

We used to get a platter of Limburger, onion slices, and pumpernickel to go along with the beer at a local tavern in NYC.

Same in the north (German) side of Syracuse NY.

Oh how I love Limbuger cheese. Got a couple of blocks of St Mang bavarian in an air tight container in the fridge right now. Took me awhile to find decent limburger down here in Arizona. All they sold around here was that god awful Wisconson limbuger. That shit tasted like it smelled and is gritty. A good limbuger has a mild nutty flavor and is smooth not gritty. Finally got the local Frys (Kroger) down here to stock the St Mang.
They can't seem to keep on the shelf long , between me and who ever else is buying it. When they stocked that Wisconsin crap it would stay on their shelf and get thrown out because it wouldn't sell.

I love Limburger. My grandpa would buy a cake and we’d share it, Spread it on bread. When I’d come by to visit when I was a teen he’d let me drink a beer out in his shop while eating it with him. Nobody else in the family will go near it. The stink is not even that strong. He’s been gone a while now but a prized possession is a an old glass marshmallow creek jar he engraved with an electric pencil “(my name) private reserve Limburger cheese”. Lol. About once a year I’ll buy a cake of it and keep it a few days in that jar in the fridge while working my way through it

Been years Since I have Ate Any!
But now I am going to try find it and eat some in Memory of my Dad And Mom
Limburger Cheese , Braunschweiger Sausage and Sweet onion on Ritz Crackers.
Dads Beer was Blatz I am real sure that is not made anymore.

Only up to level of Gorgonzola, Brie and bleu. Kids were exposed early and grew up liking it too!

Then there was that time I went to read at son’s first or second grade class and took one of their favorites.

The Stinky Cheese Man and Other Fairly Stupid Tales

The children all looked so baffled.....

quote:

Dads Beer was Blatz I am real sure that is not made anymore.

It should still be out there:

https://en.m.wikipedia.org/wik...latz_Brewing_Company

(apparently, Miller makes it, now)


From youngest, Roquefort was always the first favorite. Then, decades ago, it just wasn't around anymore.

Been missing it for a very long time.

My wife often cringes when friends come over and we serve a good grier cheese and I point out it taste just like a 'low country woman'.....

You, sir, have a wicked sense of humor

It was very popular when I lived in Wisconsin.

Bierkase cheese was my favorite. Open it up and clear out the lunchroom. Great with some cold Kielbasa.