Limburger
So - Limburger has this reputation for being OMG strong, but that is incorrect. At least, it is incorrect until it begins it's fermentation phase at about 3 months. Commonly, in the days of shipping ripened cheese I think it must normally have arrived this way, but fresher Limburger is tasty and actually quite light and fresh with little odor.
The bacteria do age quickly at warmer temps, so don't go leaving it out to ripen unless you want the stronger flavor ( which is true for all cheese).
'nough for now
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