OK, I'm feeling Adventurous (sort of) - So I'm thinking Limburger Mac n' cheese

[Matthew216]

This is my latest idea. Limburger Mac and cheese, served in a way similar to French Onion soup.
Cheese sauce with limburger as it's primary cheese, served in the soup bowl you see French onion served in, with a pumpernickel or rye bread crouton on top.

This is inspired mostly by my Grandpa, who loved Limburger and sardines on crackers.

Any suggestions?

 

[From The Uncanny Valley]

Oh, that's naaaasty.

 

[dopy]

serve it with a Sogwich™ and you're in business

 

[Matthew216]

Oh, that's naaaasty.

Maybe, but many fans say that the worse it smells, the better it tastes. Bock beer supposedly goes with Limburger too.

EDIT: Try reading this: https://www.wisconsincheeseman.com/blog/cheese-nation/limburger-cheese-nose-no-equal/

 

[Dick Pooman]

I'll never fully understand Old People Treats™ like sardines straight from the can, and other things that smell like a foot.

 

[Jaded Optimist]

I'd maybe do 1/5 limburger cheese at most, with a blend of a light tasting gooey cheese (mozzarella?) and maybe a harvarti. Make it extra sauce-y. Then rye croutons mixed with sauteed onion on top and browned under the broiler.

Edit: a bit of beer in the cheese sauce might work as well.

 

[Rumpled Foreskin]

No.

 

[IV 445]

I normally love cheese but there’s always too much of a good thing.

 

[BoingBoingBoi]

there's a recipe on seriouseats for limburger mac and cheese apparently based on a dish from some restaurant. it's quite detailed:

https://www.seriouseats.com/recipes...heese-from-di-bruno-bros-house-of-cheese.html

I might try something simpler first though, as this recipe has maybe too many ingredients and steps. (it uses a roux, for example, but i can't see how that's necessary.) if you'd like to use limburger as a flavoring for a cheese sauce for pasta, maybe try a simpler recipe like Marcella Hazan's gorgonzola sauce recipe on penne or rigatoni (or, if possible, homemade fettucine). Baking the cheese like in a traditional mac and cheese would probably severely weaken the flavor of the cheese, in which case why not just use cheese with a less unique flavor?

another way to use it might be just to have it as a garnish for french onion soup melting over croutes.

happy cooking!

 

[Kirito]

I'll never fully understand Old People Treats™ like sardines straight from the can, and other things that smell like a foot.

Have you ever actually tried a sardine or parmesan cheese? They're both fantastic and, the sardines at least, are underappreciated.

 

[AF 802]

cheese is amazing but this is just gross.

 

[XYZpdq]

I've enjoyed sardines on pizza, they tasted sort of like fish jerky. I bet the flake dried fish like Japan uses would be good on pizza.