The French are known to produce some of the smelliest, most intense cheeses in the world. From the mildly offensive Roquefort to the bus-banned Epoisses, French cheeses are among the stinkiest and oft-times most tasty. Unfortunately, the latest attempt at funk has proved fatal.
Three people have died and five more were injured at the unveiling ceremony for Normandy’s newest stinky cheese, Chausettes de Fesses (translation: socks of buttocks).
“It was not the reaction I was expecting,” explained local dairy farmer Marcel Vachequirit. “The cheese is beautiful, perhaps my finest ever cheese, and yes – I admit – it does have quite a tang, but the mortality rate so far is astonishing.”
You can read more about this cheesy tragedy on The Daily Shame.
photo: The Daily Shame
After a 25 year hiatus, Limburger’s little brother is resurrecting again in Wisconsin. Slightly less funky than Limburger, Liederkranz is said to have a pretty intense odor and is not for the faint of palate.
Liederkranz (pronounced LEE-duhr-krahntz) originated in upstate New York in the late 1800s as a replica of a traditional soft, smelly cheese from Germany that immigrants missed, and could no longer get because it would spoil during shipping. The cheese recipe left New York for Ohio in 1926 before finally finding a new home in Wisconsin, which has an enthusiastic German fan base.
Click the link below for more on the story.
A Pungent return for Liederkrantz
source: Milwaukee Journal Sentinel
As you may have guessed by my past postings, I love stinky cheese. The stronger the aroma the more inclined I am to purchase it. While I may love the funky flavors, my family is not as enamored with the olfactory assaulting goodness which means I have plenty of leftovers to store. The problem is when I have an abundance of cheese in the fridge, the smells start to overpower everything else and even lingers after the door is shut. Even I have a hard time dealing with the stench after a few days. While I know it is best to consume cheese immediately after purchasing, realistically I have to store it somehow. So what’s a stinky cheese lover to do? How do I store my Epoisses, Roaring Forties Blue, and La Tur without buying a separate refrigerator? The American Cheese Society offers up these helpful hints: Continue reading