Can you freeze limburger cheese

For a stinky cheese plate: start with a soft washed-rind, move onto an aged, and end with blue cheese. Camembert should go after the washed-rind cheeses but before the blues. When you put out a cheese plate, you typically want to start with whatever has the mildest taste and end with the strongest invariably a blue. Huerto Vallecillo Pundit.

How do you know if cheese rind is edible? Bloomy: Appears white, soft, maybe fuzzy. Washed: Color ranges from pinkish red to orange or brown. Natural: Formed by letting the cheese age on its own, drying out and growing whatever molds might be present in the cheese or air.

No Rind: There should be no guessing here. Olas Hulpusch Pundit. Can you eat the skin on smoked cheese? In these cases, the rind is not meant to be eaten both because it isn't very tasty and because it is designed as a hardy, semi-impervious layer protecting the body of the cheese from everything it's exposed to in the environment, including all sorts of handlers before it reaches your home.

Ayako Asurza Pundit. Can you eat the crust of cheese? So long as the cheese coating in question was not made by man alone like the red wax on Gouda the rind is safe to eat. Depending on your palate, you may find that a little rind complements the cheese and enhances its flavor.

You may also find it too strong, bitter, moldy or textually unpleasant. Biotza Hedrischke Teacher. Why does cheese sweat in the fridge? In a humid environment it can attract and hold water molecules. The thinner a slice of cheese , the more surface it has in ratio to volume and the faster it can lose its humiditiy. So sweating is either " cheese dehydrating itself" or " cheese dehydrating the environment" or both. Khadijetou Lohmann Supporter.

Why is Limburger cheese so stinky? Once it reaches three months, the cheese produces its notorious smell because of the bacterium used to ferment Limburger cheese and many other smear-ripened cheeses.

Similarly, soft, ripened cheeses, such as brie, Camembert, fontina, or Muenster, are best eaten fresh and can be ripened in the refrigerator. Likewise, while blue cheese can be frozen, low temperatures can damage the molds that are essential to the ripening process.

Therefore, these cheeses are better enjoyed fresh. Hard and semi-hard cheeses with lower moisture and higher fat contents are best suited for freezing. Delicate, hand-crafted cheeses, processed varieties, and most soft cheeses are generally unsuited for this preservation method. If you decide to freeze your cheese, there are several steps you can take to ensure the least loss of quality.

Cheese can also be grated or sliced before freezing. The product can be stored in its original packaging or wrapped in foil or cheese paper. Sliced cheese should be separated with parchment paper. The wrapped cheese should then be placed in an airtight ziplock bag or container. This is essential to prevent dry air from getting into the cheese and causing freezer burn.

Shredded cheese for pizza toppings or cooking can be added straight out of the bag without thawing. Additionally, the quality can be improved by tempering the cheese in the refrigerator after thawing. This means leaving it in the refrigerator for a few days to several weeks, depending on the type , to let it ripen a little 5 , Cheese that has been frozen is best suited for cooked dishes in which changes to texture are less noticeable, such as in sauces or on pizza and grilled cheese sandwiches.

To freeze cheese, portion, wrap, and pack it in an airtight container before rapidly freezing it. Use it within 6—9 months. Frozen cheese should be thawed in the refrigerator and is best used in cooked dishes. Freezing cheese can reduce waste and prolong shelf life. Higher-fat, industrially produced cheeses like cheddar are better suited for freezing than soft cheeses and delicate, handcrafted varieties.

The aroma molecules would be likely to diffuse through a thin plastic film. On the other hand, a foil packet double-folded on all seams would probably be aroma-proof.

I know you want someone to tell you to put it on the engine block of a car belonging to a person you dislike. Reply to author. Report message as abuse. Show original message. Washed-rind cheeses are cured in a saltwater brine which may or may not include things like beer, wine, and spirits. Periodically washing the cheese with this solution keeps the surface moist and hospitable to bacteria like Brevibacterium linens , which happens to be the very same bacterium responsible for human body odor—specifically foot odor.

So if someone tells you Limburger smells like sweaty gym socks, they are technically correct. Of course, the food world is full of examples of beneficial bacteria. Microorganisms like Lactobacillus bulgaricus and Streptococcus thermophilus give yogurt its distinctive tang and break down lactose to make it easier to digest. In the case of Limburger, a healthy smear of B.

The bacterial culture used at Chalet was first cultivated in Limburger as we know it was nearly eradicated in the U. Kraft invented processed cheese through a patented pasteurization process, which allowed his cheese to be shipped long distances. The cheese failed. Luckily, they had saved the old boards—which have been in use ever since—and the century-old colony of B.

We can break down the metamorphosis of Limburger into three stages:. Stage 1 Beginner : If you like things on the mild side, eat it fresh out of the fridge, and as soon as possible after you buy it.

Like all washed-rind cheeses, Limburger ripens from the outside in…and since the rind contains most of the funk, cut it off before serving.

Stage 2 Intermediate : Two to three months before expiration, Limburger is rich and creamy, and just starting to stink…like Brie with an attitude. Let it come to room temperature before serving for maximum flavor.

The rind is edible, but does add strength. You can wash it and dry it if you wish to remove some of the odor. Remember that six-month expiration date? Diehards see that as a starting point, and even take it out of the fridge periodically to speed up the process. Just remember: it smells far worse than it tastes. Even at this stage, the flavor is not as sharp as aged Cheddar or as pungent as blue cheese.

The classic way to serve Limburger is on rye bread with sliced red onion and brown horseradish mustard or sweet-hot mustard. A lot of folks love it with strawberry jam, either as the sole condiment especially at Stage 2 or in addition to mustard.

A porter or stout would certainly do the trick, too—think dark and flavorful. Pick it up at WisconsinCheeseman. My late mother would always have Limburger for lunch when my maternal grandmother was visiting from St.

My dad, who usually came home for lunch, would always manage to eat out on that day. My grandfather loved a Limburger and onion sandwich with beer. He was a blue collar working man. My grandmother could not stand the Limburger smell, and stayed out of the kitchen when he was making himself a sandwich. I got the habit of eating it from him, but had to stop after I got married.

My wife is not as tolerant as my grandmother! I just finally bought some after fearing it due to The Little Rascals when they vilified it when I was a kid in the late 60s early 70s. The flavor is quite strong.. Our local salvage grocery often gets in Limburger at the expiration date — smelly and creamy, perfect for rye crackers, onions, and dark beer. Cheap, too! I am eating some right now! Brought it from Wisconsin to my home in Montana and it waited awhile until properly aged.

Raised in northern Wisconsin on a dairy, my Dad loved the stuff and I first got it past my nose after I started college. Saw some in a cheese store and brought it home for him. Dad ate it on crackers with onion or horse radish. I like the horse radish version best. Very unique flavor and smooth as butter. I always had Limburger cheese with my grandfather… I was only 6 years old.

And I loved even as early as 6 years old….. They told me when I was little I went into the other room because of the smell of the stinky feet cheese. When I was older I got past the smell and enjoyed it with everyone else! My Dad adored Limburger cheese.

In we lived in Seattle he was stationed there during the war and one day he came home with some Limburger. My mother nearly died and made him keep it out on our back porch during the winter.

He had to eat it out there too. Now, 73 years later, I figure it is about time I try it. I still have one of those old dishes. I absolutely love the stuff! Hubby, on the other hand gets nauseated when I prepare it.

Made some yesterday and he asked if he could open the front door to air out the house.