Posted on 01/20/2019 7:03:28 AM PST by NOBO2012
In before the who you callin cracker comment
Limburger, the King of Stinky Cheese.
“Bring some stinky cheese and don’t forget the crackers”
Can I bring stinky crackers instead?
Bierkase... smelliest stuff I ever had the misfortune to whiff. Neighbor’s husband wouldn’t even allow it in the house.
the RAT-court
Nah. The best of them all is the BLEU D’AUVERGNE.
Liederkranz!
Even though the stench was mild, the nastiest cheese I ever had was Danish Bleu. The taste was beyond horrid....kinda like what Chuckie and Nanzi are trying to shove down our throats.
Maytag Blue is made right here in America.
It’s worth asking for...
The problem with America’s cheeses is that they are all pasteurized. When you’ve had the opportunity to taste France’s 400 kinds of cheese, you will really know what heaven is....especially when a nice French wine is accompanying the event. Don’t forget nice crusty French bread which I prefer to crackers.
Maytag blue is from the same old Iowa family that had the washing machine factory in Newton, IA.
Another Maytag cousin, Fritz Maytag owns a beer brewery in San Francisco called “Anchor Steam.”
The washing machine division of the family lost control of the firm and had outside directors hire an incompetent CEO. He couldn't stand living in small town Newton and had to be chauffeured each morning from a home in Des Moines.
But does it have Venezuelan Beaver Cheese?
Haven’t seen any.
But I’m still looking for the missing KY3 anchor Francis Watson...
Liederkranz!..
.................
Yes!
Limburger smells like roses compared to it. It is tasty though.
And I read they are making it again.
I love Maytag Blue.
Trader Joes has a blue though that is almost as good (same flavor and sharpness but a tad less creamy) for a fraction of the price.
I feel bad for telling this story about my own mother.
My mother had a farm girls taste in food. When I was very young in the mid 1960’s I have this memory: Mom would sit down by herself in the kitchen for a “gourmet meal” of buttermilk, limburger cheese and pickled pigs feet. It was the smell of the cheese wafting through the house that would make us (perhaps it was just me) complain. I wish I had been a bit more tolerant of my mothers sense of taste. But for a six year old polite tolerance is a bridge too far.
My Chech-Slovak, grandmother had a recipe for pigs feet, but it was basic, vinegar, water, salt, pepper, pigs feet boiled until the liquid becomes gelatinous and cooled into a jello like substance.
The pigs feet were free {or very cheap} so it was a big hit among the poor honkys from central europe [which we were, on my Dad's side}.
My Mother's folks were Sicilian, and even though one uncle was shot to death, my Mother disavowed the Black Hand.
The Italian side added garlic and olive oil to their version of pigs feet. My preference was without garlic.
Very interesting info on Maytag. Will try their cheese as their Maytag washers were excellent in my youth. I lived full time in France for years so had the opportunity to enjoy many cheeses at farm prices. Will be in France this summer and will enjoy my favorites along with the excellent lamb raised locally.I’m particularly fond of “ stinky “cheeses of which there are many, but also enjoy the milder kind.
I was about five or six when I first tasted Roquefort. An older friend of the family was having some for dessert and I was the inquisitive kind of girl asking him what it tasted like. He offered me a small amount on a cracker but told me to pinch my nose so I couldn’t smell it and I would like it. So I did and I’ve loved the Bleu cheeses ever since. I also like pickled pigs feet, an excellent source of collagen, but prefer the French bleu cheeses to the English kind. I enjoy a wide variety of cuisines and often try “new” things. Most recently was Kangaroo.
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