Since we seem to be in a poll-making period here, this is something I'm genuinely curious about.
How many here enjoy what DW refers to as "stinky cheese?"
I got started early in life, when my grandfather introduced me to sandwiches made of Limburger cheese spread on pumpernickel or dark rye bread with a slice of raw onion. Nobody else in the family would go near it, but I loved it as much as he did.
These days, my favorites are the Trappist cheeses of Belgium like Chimay, but pretty much any very aromatic cheese is welcome at my table. These are generally described as semi-soft, washed rind cheeses where the aroma comes from the bacterial cultures in the rind. The most famous (besides Limburger) is probably Epoisse de Bourgogne, but a true French Munster (nothing like the supermarket kind) is another.
How many here enjoy what DW refers to as "stinky cheese?"
I got started early in life, when my grandfather introduced me to sandwiches made of Limburger cheese spread on pumpernickel or dark rye bread with a slice of raw onion. Nobody else in the family would go near it, but I loved it as much as he did.
These days, my favorites are the Trappist cheeses of Belgium like Chimay, but pretty much any very aromatic cheese is welcome at my table. These are generally described as semi-soft, washed rind cheeses where the aroma comes from the bacterial cultures in the rind. The most famous (besides Limburger) is probably Epoisse de Bourgogne, but a true French Munster (nothing like the supermarket kind) is another.