Okay, I wasn't too familiar with Limburger, I just figured it was one of those many washed rind cheeses out there. Just a stinky cheese, no big deal. Well, I was flipping through my recipes and came across Limburger and Muenster, both seemed easy enough to make and I couldn't quite decide. I texted my wife and asked her which. Her response was "Limburger, it sounds like it wouldn't smell as bad".
So there we have it, I got right to it and made the cheese. While it was draining out in the press I decided to do some reading...... Oh crap. Turns out I'm making THE stinky cheese of some repute.
I've had this guy in the cave for a few days now, going to start washing the rind today since it has stopped leaking whey.
By day two the cheese already smelled strongly. Stronger than the Brick that I made last year when it was at its aromatic peak.
So, here we go. Let's see if I can get some colour on this guy without lowering the resale value of my house.