Today’s shopping… they did not have Limberger, but I picked up some excellent Grayson (another washed-rind, “stinky” cheese), and some superb aged cheddar, some Stilson, fresh mozzarella, New York torta… and some ultra-thin serrano and a hunk of chorizo to add some variety to things…
life is good…
Kraft Singles are not “American Cheese”; they are “Kraft Singles American Pasteurized Process Cheese Food”, which is not the same thing at all.
To state the heirarchy:
Aah, sounds great. But you haven’t really lived until you’ve had Handkäs’ mit Musik. This is made from Handkäse or Harzer, which is a low fat cheese that has more aroma than any Limburger. The cheese is left in a marinade of vinegar, oil, salt, pepper, caraway, and diced onions for at least a day (preferably two) and then eaten with dark German bread and beer or preferrably Apfelwein. Eat this, and there will never again be a need to fumigate your house. 
Just a tip…
Those Techno-trousers? Bad idea, Bricker.
My wife has three food hates: broccoli, olives, and blue cheese. I can deal without the broccoli, good as the stuff is, but I gotta get my occasional fix of the others. Especially a good creamy rocquefort, served on homemade dark bread with a stout–it’s the absolute perfect winter meal.
One of my goals in life is to learn to make my own cheese and my own beer, so I can serve an approximation of this meal to people, all of which I’ve made myself.
Daniel
Mmmmm, cheese. Yesterday I had St. Paulin on crusty French bread. And goat’s-milk gouda the week before that.
By the way, Wikipedia says that the love of cheese is turophilia.
Left Hand, if you want any tips on homebrewing feel free to email me. A stout is one of the simpler styles to make and I have some good recipes.
Your cheese, beer, and bread meal is just missing a pickle to make it a proper ploughman’s lunch.
My preference is a 9-year cheddar and a Kulmbacher-style beer.
Bricker, given your handle and your love of Limburger, have you ever had an aged Brick cheese? It is very close to Limburger. You can tell a good one by how inflated the packaging is from all of the outgassing of the cheese.
I’ve got a couple brewer friends in town; I just need to shanghai them and get them to teach me. (There’s one particular step that baffles me: how do you move the brew from the soup-pot to the big bottle without letting it touch unsterile surfaces? It’s been years since I’ve tried, but I had to give up my first attempt when I reached this step.)
And how could I forget the pickle? I already make a great pickled onion, so that part’s covered.
Daniel
Hmmm, back when I used a soup pot I used a sanitized funnel. Or you could use a siphon that has had sanitizer run through it.
I think I’m in love!!! 
Maybe you can use the Stilson to unclog the the toilet after all that cheese.
My husband is old friends with these people, and they send us some almost every Christmas. I even got to help make a batch when they first started out.
My favorite is Cambozola–the creaminess of Camembert plus the lovely stinkiness of Gorgonzola.
I’m also jonesing for a good, authentic fondue, but until I make my weight goal, it’s right out.
Gorgonzola for me. There are no others.
Crumbled Gorgonzola on sliced Bartlett pears. If God made anything better, he kept if for Himself.
best to all,
plynck
*Okay, yes there are others; I am unfaithful to a fault. A friend who lived in England gave me some Cropwell Bishop Stilton. Amazing. *
Nope. Work downtown, reside in the Village.
Hey, if you’re looking for a wine with that cheese, let me recommend an Argentinian malbec. We’ve recently fallen in love with Altos las Hormigas. You can find it as cheap as about seven or eight bucks for the regular 2003 or ~$20 for the 2002 Reserva, and both versions of both vintages have a nice full fruity flavor, fairly high tannins which somehow work well with the wine (but will also make it age nicely). Great with simple summer dishes like burgers or ribs but also a real nice match for cheeses that call for big reds on occasions when you don’t want to pull out the 2000 Bordeaux.
Truly wonderful…as is the Shropshire Blue I am currently finishing with a blush pear. There is a great chain of cheese shops in the Marches (Shropshire & Herefordshire) called the Mousetrap. We head over there every couple of months to stock up. Current favourites are Yarg (covered in nettles), Mrs Kirkham’s farmhouse Lancashire and the Cropwell Bishop Stilton. For those wanting to be antisocial, there’s always the option of some Stinking Bishop: tastes fine, but the smell can linger in the house and car (though thankfully not on the person) for a couple of weeks, no matter how well it’s wrapped.
Greetings, fellow turophiliacs…