Its reputation precedes it. But trust me, when you get into the cheese world there is much “worse”. Limburger has its origins in Belgium, Germany, and The Netherlands. It is a semi-soft smear ripened cheese that is straight funky but has a fantastic creamy, pungent paste. It’s flavor profile falls somewhere in between Havarti and Raclette. The paste is dense and salty. Coats your mouth and has a slight creamy bitterness to it.
I’ve paired it up with a German rye tonight, because “what grow’s together, goes together”.
Eifel Whiskey isn’t a common dram here in the states. Not hard to get, but not common. With a mash bill of 90% German rye, 10% malted barley, it’s a spicy one. Black pepper and toasted oak dominate a syrupy sweet nose. The palate has a vanilla sweetness, but slowly builds into a warming pepper burn that lingers and ends in oaky spice cake.
The two together, and I’ve had this happen before, results in vanilla ice cream up front and a toasty coffee finish. A pretty amazing pairing tonight! Cheers my friends!
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