We bought some limburger cheese the other day. It promised to be flavourful and stinky.
It wasn't really. To us, the reputation it enjoys was more PR than reality.
Oh, it has an unfortunate pong, but I had to get close to it to tell.
The flavour was mild. That's fine in its own right, but we wanted sharp.
It's okay alone, but it needs something to set it off.
We melted it over baked potatoes paired with homemade coconut and tahini sour cream.
It was okay, though pale when compared with blue cheese served this way.
Then we tried it on gluten-free pasta served with caramelized onions. Better, but not quite.
We had about one-third of the package remaining and wanted to give it a fair trial. It went on gluten-free pizza with portobello mushroom, onion, jalapeno pepperoni and some lovely goat mozzarella.
Limburger cheese on pizza is fabulous.
The Big Idea: Paul Cornell
1 hour ago