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Almost universally known today as a stinky German cheese, Limburger was originally created by Belgian Trappist monks. The Germans, noted in the dairy world for their mimicry, latched on to the Belgian recipe and made it their own. Strangely enough, in the 1880's, a New Yorker named Emil Frey copied the recipe for Limburger and created Liederkranz - in effect, creating a copy of a copy! This pasteurized cow's milk cheese has a tangy, creamy, Brie-like flavor with an incredibly pungent aroma. This perfume, which is caused by bacteria living in the rind, indicates a strong tasting cheese. However, Limburger is actually fairly tame, especially when you trim the rind. It is best when served with plenty of cold beer. Other good accompaniments are tinned fish, onions, crackers, fruits, and vegetables.- Made from pasteurized cow's milk.
- Photo depicts whole 6.35 oz. form of cheese.
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Made in a tiny town in the Burgundy region of France, Epoisses is one of the great cheeses of the world. It is a name-controlled cheese that has a very pungent aroma and rich, creamy interior. Each cheese is covered in an edible reddish-brown coating, and underneath that, a creamy, white interior with a delightfully daunting aroma that comes straight from the farm. This handcrafted cheese is first washed in brine, then cured in humid cellars for four weeks. After this brief aging period, the rind is rinsed with Marc de Bourgogne, a liqueur that is a by-product of the local wine industry. Please beware: Epoisses is so stinky that it is banned on public transportation in France, a country usually tolerant of such aromas. This aroma will prevail in the box on arrival, so don't be alarmed. - Made from pasteurized cow's milk.
Photo depicts whole 8.8 ounce form of cheese.- Best enjoyed within seven days of delivery.
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Winner of the 2001 Best Exported British Cheese Award, Stinking Bishop is a washed rind cheese dating back to the Cistercian monks who once settled in Dymock where this cheese is made. Our variety is now made by Charles Martell, who works endlessly to carry on the traditional products of Gloucestershire. Washed in fermented pear juice (also called "Perry"), the cheese develops a stinky, pungent, orange-colored, sticky rind as Brevibacterium linens ripen the cheese from the inside out. At room temperature, this cheese will run across a plate. Named after the Stinking Bishop pear varietal from Gloucestershire, this cheese is a spectacular dairy experience. - Made from pasteurized cow's milk.
- Suitable for vegetarians.
- Photo depicts whole 4.5 lb. form of cheese.
- We cut and wrap this item by the 1/2 pound.
- Please contact us if you would like to purchase the whole form.
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Named after a village in Normandy, Livarot is a very strong smelling cheese. For those of us who can withstand the smell however, it is one of the world's great eating cheeses with a smooth, ripe, slightly spicy flavor. Its rind is encircled with straps of paper that prevent the cheese from collapsing during maturing. The straps are reminiscent of a colonel's stripes, giving the cheese its nickname "The Colonel". A young, soft cheese that becomes runny at room temperature, Livarot is a true gourmet item in the French tradition.
- Best enjoyed within five days of delivery.
- Made from pasteurized cow's milk.
- Photo depicts whole 8.8 oz. form of cheese.
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Myron Olson has been crafting cheese for over 30 years and is the manager of Chalet, the only cheese factory in the United States still producing Limburger cheese. He is a Wisconsin Master Cheesemaker, certified first in Limburger. "There are still plenty of people who appreciate a full-flavored cheese," he says. Myron's Limbuger is a semi-soft cheese with origins from Belgium. Limburger is a pungent smelling, surface-ripened cheese that pairs well with hearty rye breads and even a slice of onion.
- Made from pasteurized cow's milk.
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This is not the Munster with which most Americans are familiar. Alsatian Munster is another animal altogether. Munster is virtually the only regional cheese native to Alsace. It has a very pronounced, powerful aroma that is oddly reminiscent of fried eggs. Munster is smelly due to its washed rind. Cheeses such as Munster, Livarot, Pont L'Eveque, Taleggio, and Limburger are referred to as washed-rind cheeses. They are rubbed by hand with a cloth moistened by a brine solution of rock salt and water. This solution encourages the growth of the bacteria that give these cheeses their characteristically strong flavors and smells, while inhibiting the growth of mold. These cheeses have "red" rinds, which are actually closer to orange in color. Many cheese connoisseurs relish these cheeses, but they are certainly not for the timid. Their depth of flavor and character are difficult to match, and once you develop a taste for them they will surely rank among your favorites. - Made from cow's milk.
- Best enjoyed within seven days of delivery.
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