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The Kitchen & The Speakeasy
Limburger cheese
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<blockquote data-quote="DrumsAndBeer" data-source="post: 527422" data-attributes="member: 2403"><p>I have had it a few times and it's okay in my books. It can pair pretty well with a high tannin dry red wine. I know the German's typically favor a wine made from the blaufrankisch varietal with it. Very dark skin grape, late ripening & high in tannins. Quite capable of cutting through the funk and cleansing the palate.</p><p></p><p>I know limburger has a reputation for being stinky, but I have had a few washed rind soft cheeses that my father favors that are leagues more stinky than any limburger I have sampled, epecially if you let them warm up to room temp before cutting into them. Pee-yew.. :affraid:</p></blockquote><p></p>
[QUOTE="DrumsAndBeer, post: 527422, member: 2403"] I have had it a few times and it's okay in my books. It can pair pretty well with a high tannin dry red wine. I know the German's typically favor a wine made from the blaufrankisch varietal with it. Very dark skin grape, late ripening & high in tannins. Quite capable of cutting through the funk and cleansing the palate. I know limburger has a reputation for being stinky, but I have had a few washed rind soft cheeses that my father favors that are leagues more stinky than any limburger I have sampled, epecially if you let them warm up to room temp before cutting into them. Pee-yew.. :affraid: [/QUOTE]
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Limburger cheese
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