Limburger Germany's Famous Stinky Cheese

Limburger was first produced  by Trappist monks in the Limburg region of Belgium during the early 19th century. The cheese quickly became popular and was copied by the Germans who began to produce it in the Allgau region. It's fame has grown worldwide and is now considered a German original.

Limburger is a washed rind, pasteurized cow's milk cheese that has a strong pungent aroma. The rind is thin, sticky and edible with a pale orange to light brown color and distinctive corrugated ridges.The interior paste has a pale straw or white color. As this cheese ages it will soften and become almost runny. The flavor is mild, grassy and mushroomy with a slight tang on the finish. Overall this is a one dimensional and somewhat disappointing cheese but this is not meant to say that it should be dismissed. However if you are looking for a stinky cheese with more depth of flavor try  French Alsatian Munster, Epoisse or Taleggio

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When shopping for Limbuger look for foil-wrapped 8oz packages that are not soft or bulging or you may be in for a very unpleasant purchase. Please remember that Limburger will have a strong aroma but then again that is part of it's allure. Limburger can be purchased in most supermarkets, Whole Foods and online at Amazon. Try to find an imported brand most domestically produced Limburger is forgettable.

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Limburger can be served with raw vegetables, fruit and crackers. It also goes well with salty fish like sardines and anchovies.

Parings: Malty Beers

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Gorgonzola Italy's Most Famous Blue Cheese

Gorgonzola  cheese is produced only in the Lombardy and Piedmont regions of Italy. It is a pasteurized cow's milk cheese with an inedible outer rind. The history of Gorgonzola cheese starts with the town of Gorgonzola in Lombardy where herdsmen rested their cows on the trek back home form their Alpine pastures. Here milk was traded and the surplus converted into cheese. Some of the Gorgonzola that arrives in the US is still made by small artisan dairies but the bulk of the production is made by lager scale facilities in both the Piedmont and Lombardy regions. This cheese comes in two forms Dolce (sweet) and Naturale or Mountain (Spicy). Both forms are made in the same way, the only difference between them is the amount of time that they are allowed to age.

Gorgonzola is made by layering the dried curds form the evening milking and the next mornings milking. The bluing originally occurred naturally in the caves were the cheeses were left to age. Over time it was noticed that by piercing the young cheeses  the blue veins would grow more pronounced and that the bluing would proceed faster. Now penicillium gorgonzola is introduced into the curds before they are formed and set out in caves to age. After about one month the young cheeses are pierced with needles to allow oxygen to enter and accelerate the blue veining. 

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Dolce (sweet) Gorgonzola is aged for 2 to 3 months and during this time its thin outer rind will have been washed several times with a brine solution. At this stage the cheeses are quite fragile and must be handled carefully to avoid damaging them. The aged cheese wheels are then cut in half horizontally and wrapped in a protective foil to keep air away from the surface of the cheese. The Dolce version  will be moist and have an open texture, the interior paste will be have a light yellowish color and blue-green veins throughout. The outer rind as stated above is thin and will have a very light brick color. The flavor and aroma are mild and milky with a slight salty and lactic tang on the finish. This version provides a great introduction to the world of blue cheeses.

Naturale (mountain) Gorgonzola is aged from 3 to 12 months and has also been washed frequently with brine during the aging process. The longer aging process allows a thicker rind to form that can  be handled easier and also creates a dry interior paste along with deep and dark blue veining. The flavor of  mountain Gorgonzola will be powerful and spicy with an earthy flavor and  the interior paste will be dense but smooth and may have crunchy amino acid crystals. As the cheese ages the darker the interior paste becomes and the stronger the flavor will be. Be forewarned this cheese with have a heavy cheesy aroma but it will not be overly offensive. This cheese will be heavenly for any blue cheese lover.

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When shopping for Gorgonzola always check to see if the inner paste looks pink or gray or looks dried out or if it is oozy. Be sure to ask for a sample to see which age agrees better with you. Gorgonzola can be purchased online at Amazon or in specialty cheese shops. If you can not find an agreeable Gorgonzola you can substitute Stilton.

Gorgonzola is wonderful crumbled in a garden salad and melted over burgers or roasted potatoes. Mixed with Crème Fraiche it makes an excellent salad dressing.

Wine Pairing:  Italian reds like Amorone, Barolo, Brunello,Chianti Reserva, or a Marsala.

Humbolt Fog An Iconic American Goat Cheese

Cypress Grove Creamery's Humbolt Fog is a soft pasteurized  mold ripened goat cheese produced in Arcata, Humbolt County, California and is named after the fog that rolls in from Humbolt Bay. This cheese has been around for awhile and I am sorry that I have not written about it sooner but other writers have written reviews and have made the case for trying this great cheese. In my travels I recently revisited this cheese and I decided that I will add my accolades for this great cheese to the ones already out there. So here it goes.

 Details: Humbolt Fog as stated above is an aged goat cheese, it has an edible bloomy white rind and an ash line going through the center. The cheese molds are filled half way then a layer of White Pine ash and salt is added then the molds are topped off with more of the curds. This procedure is a tip of the hat to the French cow's milk  cheese Morbier. The ash layer does not impart any flavor but it does make a distinctive and eye catching presentation when the cheese is cut. The ash is also used to coat the finished cheese before it begins forming the blooming white mold rind during the aging process. As the cheese ripens from the outer layer to its core the cheese will become a bit oozy. The top most layer will be runny and the inner core will stay somewhat compact. As the cheese ages the oozy layer near the rind will begin to thicken as the core gets softer so there is a continuous transformation of texture and flavor.

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Flavor:Speaking of flavor, Humbolt Fog does not let you down. It is not overly goaty and it has a buttery flavor but also has a subtle tang on the finish. The flavor will be stronger at the center but it is not overpowering. A perfectly aged Humbolt Fog will have a hint of the salt and will not have a mild soapy flavor at the core.

Serve Humbolt Fog at room temperature but beware the longer you leave it out the runnier it will become. However scooping up a puddle of heavenly cheese is not a task that you or your guests will frown upon.
With that said only take out a portion of the cheese that you think you will use at the time you will be serving it. As a nice mid-meal snack serve it with sliced apples and pears drizzled with honey, also try it paired with walnuts and cranberries.Cypress Grove's Humbolt Fog will pair well with earthy flavors such as mushrooms or potatoes.

This cheese needs to breathe so only wrap it in wax paper, never use plastic wrap and always rewrap it in a new sheet of wax paper.

Wine Parings: White wines from California, Chenin Blanc, Piont Grigio, Sancerre and Sauvignon Blanc,