How do you allow a piece of stinky cheese to warm up to room temperature without someone calling the EPA and HAZMAT?
I was recently given a piece of wrapped cheese. The previous owner and his family found the odor it made in their refrigerator so offensive – even bagged in a sealed sandwich bag, they were unwilling to try it. Know that I’ll try, and enjoy, almost anything, they gave it to me.
Like fine Brie the directions suggest taking it out of the refrigerator 30 minutes before serving to allow the flavors to fully develop.
How do you do that without offending everyone else in the area? Is there such a thing as a stinky cheese warming device?
I ate some of it early this morning before anyone was awake. It was delicious on toast with a flavor and texture similar to limburger.
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