We all know limburger cheese from all the old cartoons, and we all know it really stinks, except to Pepi LePew.
I recently saw it in the supermarket, and decided to try it. I thought, well, sure it stinks, but how bad could it be? I mean people must buy it and eat it, otherwise they wouldn’t still be making it, right?
So I got it home and opened it, and was immediately overcome by a stench similar to very concentrated cat urine. So I thought, ok, it stinks, but how bad could it taste? So I held my breath and took a bite. Well it tastes like very concentrated cat urine.
So my question is: do they make this stuff specifically for chumps like me, who are willing to try anything once, or are there people who actually like it?
I have found leaving pieces of limburger on the exhaust manifolds of automobiles to be a highly effective form of payback. The smell lingers for a few months till it all burns off.
I don’t mind limburger cheese every once in a while, but I like Bierkaese (beercase, beercaese, etc.) better. It has a stronger smell than limburger, but (in my opinion) a better taste.
And when you go to Baumgartner’s on the Square at Monroe, Wisconsin, you should have your Limburger cheese on dark rye bread with a big slice of Bermuda onion and a draw of Huber’s Beer. People will think you are a returned exile and let you sit at the back table, the one with ready access to the out the back door restrooms.
Please note the paintings by Carl Marty, Sr., a cheese maker and cheese broker who immigrated from the Old Country at the age of 11 and sold out to Borden just before the depression. He spent the 35 years that the Lord left him painting scenes of 19th Century cheese making and the North Woods and writing poetry in a Swiss dialect that no one today can understand.
I occasionally like a nice lagerkaese, which, as Swede Hollow has pointed out, smells a bit but has a heart of gold.
I’ve had friends turn their nose up at Morbier for being too stinky, which I find completely incomprehensible. Mmmmmmm. (Very hard to get out here, we have some silly laws against unpasteurized cheese.
panache45, you might have a better cheese experience if you have an appropriate bevvy handy. Madeira goes perfectly with limburger, if you’re willing to make another attempt. I might be a bit of an iconoclast, but I like a nice glass of stout with both limburger and lagercaese.
