The question everyone has been too afraid to ask..

[Tall_James]

<p><a href="http://www.astradyne.co.uk/cheese/">What kind of cheese are you?</a></p><p>I am Double Gloucester.&nbsp;&nbsp;A traditional unpasteurized cheese, made in Gloucestershire since the middle ages. Double Gloucester is a firm, full cream cheese, made with the milk from two milking sessions, hence the name. It has a hard rind, and a rich, buttery taste, and a pale orange colour. </p>

[Cleophus James]

<font size="6">American... FUCK YAH<br /> </font>

[sailor]

<table border="0"><tbody><tr><td><font size="2">Your cheese rating is:</font></td> <td><font size="2">Meira</font></td> </tr> </tbody></table><p>&nbsp;</p><hr width="75%" /> <font size="2">Meira is a traditional Iraqi cheese, made from sheeps milk. The curds are cut into strips and matured in a sheepskin bag for between 6 and 12 months.&nbsp; </font><p>&nbsp;</p><p>&nbsp;</p><p><font size="2">fuck.<br /></font></p>

[yomudder21]

<table border="0"><tbody><tr><td><font size="+2">Your cheese rating is:</font></td> <td><font size="+2">Schloss</font></td> </tr> </tbody></table> <hr width="75%" /> <font size="+2">A semi-firm Austrian cheese, Scloss is similar to Limburger, but with a stronger flavour. It is golden white, with a creamy texture.</font>

[Don Stugots]

<strong>sailor</strong> wrote:<br /><table border="0"><tbody><tr><td><font size="2">Your cheese rating is:</font></td> <td><font size="2">Meira</font></td> </tr> </tbody></table><p>&nbsp;</p><hr width="75%" /> <font size="2">Meira is a traditional Iraqi cheese, made from sheeps milk. The curds are cut into strips and matured in a sheepskin bag for between 6 and 12 months. </font><p>&nbsp;</p><p>&nbsp;</p><p><font size="2">fuck.<br /></font></p><p>&nbsp;HAHAHAHHAAA</p>

[Marc with a c]

<font size="5">Hipi Iti is a semi-soft New Zealand cheese. It is made from sheep's milk that gives a sweet, caramel taste. The name means &quot;little sheep&quot; in Maori. The cheese ripens in two months, and is similar to Feta. </font>

[cupcakelove]

<table border="0"><tbody><tr><td>&nbsp;</td> <td>&nbsp;</td> </tr> <tr> <td>&nbsp;</td> <td>&nbsp;</td> </tr> </tbody></table><table border="0"><tbody><tr><td><font size="+2">Your cheese rating is:</font></td><td><font size="+2">Stilton</font></td></tr></tbody></table> <hr width="75%" /> <table border="0" align="left"> <tbody><tr><td background="cheese_bg_dark.jpg"> <img src="http://www.astradyne.co.uk/cheese/stilton.jpg" border="1" alt="Stilton picture" hspace="6" vspace="6" width="131" height="150" align="left" /> </td></tr> </tbody></table> <p> <font size="+2">The King of cheeses. Stilton is a rich, tangy cheese with blue/grey marbled mould veins running throughout, and a dry, crusty, inedible rind. Daniel Defoe mentioned Stilton as &quot;a town famous for its cheeses&quot; in 1727. It is milder than is continental counterparts, Roquefort and Gorgonzola, and is famed as a dessert cheese, best served with Port. </font> </p>

[bobrobot]

<p><strong><font color="#000080">A traditional soft, white table cheese from Normandy in France.<font style="background-color: #ffff00"> Neufch&acirc;tel</font> smells and tastes of mushrooms. It has a dry, velvety rind, and a grainy texture. When mature, Neufch&acirc;tel develops a bitter, slaty, acrid taste.</font></strong> </p><p>(huh, smells like 'shrooms, &amp; apparently tastes like jizz!!! what the hell does &quot;slaty&quot; mean...???)</p><p>&nbsp;</p>

[FUNKMAN]

<table border="0"><tbody><tr><td><font size="+2">Your cheese rating is:</font></td><td><font size="+2">Oszczypek</font></td></tr></tbody></table><hr width="75%" />Oszczypek is a very old, smoked cheese, made by shepherds living in the Tatra mountains of Poland from unpasteurised sheeps milk. It has a distinctive, slightly salty taste, and its colour various from pale yellow to brown, depending on the duration of smoking. <p>&nbsp;</p><p>sorry i asked</p>

[tenaciousc]

<p>Your Cheese rating Is: Emmental</p><p><font size="+2">It has a sweet smell, with a fruity taste.</font></p><p>Finally a test that has me pegged</p>

[King Hippos Bandaid]

<hr width="75%" /><p><font size="5">St. Paulin is a round, semi-soft cheese from France. It has a thin leathery rind, and is a yellow/orange colour. It has a creamy, butter-like taste, and was origianlly made by Trappist monks. </font></p><p><font size="5"></font></p><p><font size="5"></font></p><p><font size="5">Yick, My Cheese Probably smells like feet</font></p>

[Fallon]

<font size="+2">Limburger</font>

[Death Metal Moe]

<p>I put in my entire legal name and got :</p><p><table border="0"><tbody><tr><td><font size="+2">Your cheese rating is:</font></td><td><font size="+2">Jarlsberg</font></td></tr></tbody></table></p><hr width="75%" /><p>Jarlsberg is a traditional hard cheese from Norway. It is similar to Emmental, conplete with holes, but is has a sweeter, more nut-like flavour.</p><p>&nbsp;</p><p>I put in my board name and got:</p><p><table border="0"><tbody><tr><td><font size="+2">Your cheese rating is:</font></td><td><font size="+2">Oaxaca</font></td></tr></tbody></table></p><hr width="75%" /><p>Oaxaca is a stringy, semi-soft Mexican cheese, also known as Asadero. It is used in sandwiches, or melted on cooked foods such as pizza or nachos.</p>

[flipper21]

<table border="0"><tbody><tr><td><font size="3">Your cheese rating is:</font></td><td><font size="3">Feta</font></td></tr></tbody></table><font size="3">Feta is soft, white cheese made in Greece. Traditionally it was made with ewe or goat milk, but today is mostly made from pasteurised cows milk. It is solid, but very crumbly, due to the numerous fissures it contains. It has an acidic, salty taste, and is often used in salads</font>

[MrPink]

<table border="0"><tbody><tr><td><font size="+2">Your name is:</font></td><td><font size="+2">Mr Pink</font></td></tr><tr><td><font size="+2">Your cheese rating is:</font></td><td><font size="+2">Danablu</font></td></tr></tbody></table><hr width="75%" />Danablu (Danish Blue) is unsurprisingly a blue cheese from Denmark. It was invented in the early 20th century by Marius Boel. It has a sharp, almost metallic taste, and feels creamy in the mouth. It has a gritty, salty, blue/black rind. Danablu is also known as Marmora. <p>How does Mr Pink get a blue cheese???</p>

<span class=post_edited>This message was edited by MrPink on 2-22-07 @ 12:37 PM</span>

[BoondockSaint]

Fromunda.

[Death Metal Moe]

<table border="0"><tbody><tr><td><font size="+2">Your name is:</font></td><td><font size="+2">Earl Douglas</font></td></tr><tr><td><font size="+2">Your cheese rating is:</font></td><td><font size="+2">Schloss</font></td></tr></tbody></table><hr width="75%" />A semi-firm Austrian cheese that is unable to mail out tickets to radio events properly.&nbsp; Also known to get played by skinny white broads.

<span class=post_edited>This message was edited by Death Metal Moe on 2-22-07 @ 12:44 PM</span>

[Death Metal Moe]

<table border="0"><tbody><tr><td><font size="+2">Your name is:</font></td><td><font size="+2">East Side Dave</font></td></tr><tr><td><font size="+2">Your cheese rating is:</font></td><td><font size="+2">Romano</font></td></tr></tbody></table><hr width="75%" /><table border="0" align="left"><tbody><tr><td background="cheese_bg_dark.jpg">&nbsp;</td></tr></tbody></table><p>Romano is one of the oldest Italian cheeses, made by applying cheese curds to a redhead's balls and having a dog lick it clean.&nbsp; The remaining liquid is then harvested and cured.</p>

[Marc with a c]

<p>whose cheese is that?</p>

[Death Metal Moe]

<strong>Marc with a c</strong> wrote:<br /><p>whose cheese is that?</p><p>THAT NACHO CHEESE!&nbsp; THAT NACHO CHEESE!</p>

[Marc with a c]

<p>moe you're having to much cheese fun</p><p>here's more</p><p><table border="0"><tbody><tr><td><font size="+2">Your name is:</font></td><td><font size="+2">bacon</font></td></tr><tr><td><font size="+2">Your cheese rating is:</font></td><td><font size="+2">Cheddar</font></td></tr></tbody></table></p>

[wonderwoman]

<font size="5">&nbsp;</font> <h1>Cheese results</h1><p><table border="0"><tbody><tr><td><font size="+2"></font></td><td><font size="+2"></font></td></tr><tr><td><font size="+2">Your cheese rating is:</font></td><td><font size="+2">Port Salut</font></td></tr></tbody></table></p><hr width="75%" />A semi-hard cheese, produced in Entrammes in North West France. Port Salut has a plastic texture, a cream colour, and a mild taste. It is matured for around 4 weeks.?????????? <p>I have never heard of this type of cheese but apparently when I typed in my name that's what came up, these are my results.&nbsp;&nbsp;&nbsp;CYAAAAAAAAAAAA</p>

[Jujubees2]

<strong>sailor</strong> wrote:<br /><table border="0"><tbody><tr><td><font size="2">Your cheese rating is:</font></td><td><font size="2">Meira</font></td></tr></tbody></table><p>&nbsp;</p><hr width="75%" /><p><font size="2">Meira is a traditional Iraqi cheese, made from sheeps milk. The curds are cut into strips and matured in a sheepskin bag for between 6 and 12 months.&nbsp;</font></p><p><font size="2">fuck.<br /></font></p><p><font size="2">Hey Sailor, </font></p><p><font size="2">So am I.&nbsp;&nbsp;Now if we could just get those Iraqis to stop cutting the &quot;Kurds into strips&quot; we just&nbsp;might settle this damn civil war.</font></p>

[Death Metal Moe]

<table border="0"><tbody><tr><td><font size="+2">Your name is:</font></td><td><font size="+2">Paul O</font></td></tr><tr><td><font size="+2">Your cheese rating is:</font></td><td><font size="+2">Kadchgall</font></td></tr></tbody></table><hr width="75%" />Kadchgall is a hard cheese from Afghanistan. It is made when a man leaves his crazy wife for a younger woman.

[Death Metal Moe]

<table border="0"><tbody><tr><td><font size="+2">Your name is:</font></td><td><font size="+2">Tossy the Salad</font></td></tr><tr><td><font size="+2">Your cheese rating is:</font></td><td><font size="+2">Bel Paese</font></td></tr></tbody></table><hr width="75%" />A creamy semi-soft cheese from the Lombardy region of Italy, Bel Paese is matured for 6-8 weeks, and has a light, milky aroma. It is simmilar to the French cheese St. Paulin. The name Bel Paese means &quot;beautiful land&quot;, and was inspired by the title of a book by Stoppani.

[Death Metal Moe]

<table border="0"><tbody><tr><td><font size="+2">Your name is:</font></td><td><font size="+2">Todd</font></td></tr><tr><td><font size="+2">Your cheese rating is:</font></td><td><font size="+2">St. Paulin</font></td></tr></tbody></table><hr width="75%" />St. Paulin is a round, semi-soft cheese from France. It has a thin leathery rind, and is a yellow/orange colour. It has a creamy, butter-like taste, and is widely regarded as having a stupid name.

[Death Metal Moe]

<table border="0"><tbody><tr><td><font size="+2">Your name is:</font></td><td><font size="+2">Fez Whatley</font></td></tr><tr><td><font size="+2">Your cheese rating is:</font></td><td><font size="+2">Double Gloucester</font></td></tr></tbody></table><hr width="75%" /><table border="0" align="left"><tbody><tr><td background="cheese_bg_dark.jpg">&nbsp;</td></tr></tbody></table><p>A traditional unpasteurized cheese, made in HEEEEEEEEEEEEEEEEEEEEEEY!!!!</p>

[Death Metal Moe]

<font size="5">&nbsp;</font> <h1>Cheese results</h1><p><table border="0"><tbody><tr><td><font size="+2">Your name is:</font></td><td><font size="+2">Taylor Ham</font></td></tr><tr><td><font size="+2">Your cheese rating is:</font></td><td><font size="+2">Fried Bologna</font></td></tr></tbody></table></p><hr width="75%" /><p>FUCKING RUBES!!!</p>

[undressa]

<table border="0"><tbody><tr><td><font size="+2">Your cheese rating is:</font></td><td><font size="+2">Schloss</font></td></tr></tbody></table><hr width="75%" />A semi-firm Austrian cheese, Scloss is similar to Limburger, but with a stronger flavour. It is golden white, with a creamy texture.

[hafast]

<table border="0"><tbody><tr><td><font size="+2">Your cheese rating is:</font></td><td><font size="+2">Dolcelatte</font></td></tr></tbody></table><hr width="75%" />Dolcelatte is a very soft blue cheese from Italy, and melts in the mouth like ice cream. The name Dolcelatte means &quot;sweet milk&quot; in Italian, and this cheese has a corresponding sweet taste <p>&nbsp;</p><p>Yeah, that's me alright.</p>

[ChimneyFish]

<table border="0"><tbody><tr><td><font size="+2">Your cheese rating is:</font></td><td><font size="+2">Bel Paese</font></td></tr></tbody></table><hr width="75%" />A creamy semi-soft cheese from the Lombardy region of Italy, Bel Paese is matured for 6-8 weeks, and has a light, milky aroma. It is simmilar to the French cheese St. Paulin. The name Bel Paese means &quot;beautiful land&quot;, and was inspired by the title of a book by Stoppani. <p>&nbsp;</p><p>&nbsp;</p>

[ChimneyFish]

<p><strong><em><font face="georgia,palatino" size="2">Wow. This is fucking eerie. The above is what I got for my real name, and then I tried this.<img src="/messageboard/tiny_mce/plugins/emotions/images/blink.gif" border="0" width="20" height="20" /></font></em></strong></p><p><table border="0"><tbody><tr><td><font size="+2">Your name is:</font></td><td><font size="+2">king of hermits</font></td></tr><tr><td><font size="+2">Your cheese rating is:</font></td><td><font size="+2">Bel Paese</font></td></tr></tbody></table></p><hr width="75%" /><p>A creamy semi-soft cheese from the Lombardy region of Italy, Bel Paese is matured for 6-8 weeks, and has a light, milky aroma. It is simmilar to the French cheese St. Paulin. The name Bel Paese means &quot;beautiful land&quot;, and was inspired by the title of a book by Stoppani</p>

[mendyweiss]

<img src="http://www.black-history-month.co.uk/pictures/angeladavis2.jpg" border="0" width="250" height="216" />How do it know ?

[Furtherman]

<p><img src="http://www.astradyne.co.uk/cheese/cheddar.jpg" border="0" width="150" height="150" /></p><p>Cheddar is the most famous, and most widely eaten cheese in the world. Cheddar is a hard natual cheese, with a white to pale yellow colour, although some variants have artifical colours added to give a yellow or orange hue. It is matured for between 9 to 24 months, during which is evolves from a mild, smooth cheese to a strong, tangy, slightly crumbly cheese</p><p>Most famous.&nbsp; Most widely eaten.&nbsp; Sounds about right!</p>

[Dougie Brootal]

<font size="5">&nbsp;</font> <h1>Cheese results</h1><p><table border="0"><tbody><tr><td><font size="+2">Your name is:</font></td><td><font size="+2">douglas anthony grasso</font></td></tr><tr><td><font size="+2">Your cheese rating is:</font></td><td><font size="+2">Cheddar</font></td></tr></tbody></table></p><hr width="75%" /><table border="0" align="left"><tbody><tr><td background="cheese_bg_dark.jpg"><img src="http://null/cheddar.jpg" border="1" alt="Cheddar picture" hspace="6" vspace="6" width="150" height="150" align="left" /> </td></tr></tbody></table><p>Cheddar is the most famous, and most widely eaten cheese in the world. Cheddar is a hard natual cheese, with a white to pale yellow colour, although some variants have artifical colours added to give a yellow or orange hue. It is matured for between 9 to 24 months, during which is evolves from a mild, smooth cheese to a strong, tangy, slightly crumbly cheese</p>

[Drunky McBetidont]

<font size="5">Oszczypek is a very old, smoked cheese, made by shepherds living in the Tatra mountains of Poland from unpasteurised sheeps milk. It has a distinctive, slightly salty taste, and its colour various from pale yellow to brown, depending on the duration of smoking. </font>

[spadanko]

<p><font size="4">King of Cheese bitches!!!</font></p><p><font size="4">Roquefort is considered by many to be the King of cheeses, a claim it shares with Stilton. It is made with sheep milk, and like Stilton, is a blue cheese, with mould marbling produced by adding <em>Penicillium roqueforti</em>. It has a thin, dark orange skin, and the cheese itself is creamy white, with a sharp, metallic taste from the mould, mixing with the burnt caramel taste from the sheeps milk.</font> </p>

[JPMNICK]

<p>keeping with my italian roots:</p><p>A traditional whey cheese, <font size="2">Ricotta</font> is white, creamy and mild, and is used when making traditional lasagne. Ricotta should be firm, rather than solid, and consists of a mass of fine, moist grains. </p>

[reeshy]

<table border="0"><tbody><tr><td><font size="+2">Your cheese rating is:</font></td> <td><font size="+2">Stilton</font></td> </tr> </tbody></table> <hr width="75%" /> <table border="0" align="left"> <tbody><tr><td background="cheese_bg_dark.jpg"> <img src="http://www.astradyne.co.uk/cheese/stilton.jpg" border="1" alt="Stilton picture" hspace="6" vspace="6" width="131" height="150" align="left" /> </td></tr> </tbody></table> <p> <font size="+2">The King of cheeses. Stilton is a rich, tangy cheese with blue/grey marbled mould veins running throughout, and a dry, crusty, inedible rind. Daniel Defoe mentioned Stilton as &quot;a town famous for its cheeses&quot; in 1727. It is milder than is continental counterparts, Roquefort and Gorgonzola, and is famed as a dessert cheese, best served with Port. </font></p><p>&nbsp;</p><p>I like the part about blue/grey veins......yup.....I do!!!!!&nbsp;</p>

[ChimneyFish]

<p><strong><em><font face="georgia,palatino" size="2">Surprise........</font></em></strong></p><p><table border="0"><tbody><tr><td><font size="+2">Your name is:</font></td><td><font size="+2">chimneyfish</font></td></tr><tr><td><font size="+2">Your cheese rating is:</font></td><td><font size="+2">Limeswold</font></td></tr></tbody></table></p><hr width="75%" /><p>Limeswold was a cheese made in the 1980s in England. However, it never became popular, and production stopped after a few years. </p>

[riverofpiss]

<strong>Tall_James</strong> wrote:<br /><p><a href="http://www.astradyne.co.uk/cheese/">What kind of cheese are you?</a></p><p>I am Double Gloucester.&nbsp;&nbsp;A traditional unpasteurized cheese, made in Gloucestershire since the middle ages. Double Gloucester is a firm, full cream cheese, made with the milk from two milking sessions, hence the name. It has a hard rind, and a rich, buttery taste, and a pale orange colour. </p><p>I am the same kind of cheese as you James.&nbsp; I was a little scared to see what kind of disgusting cheese would be equated to a river of urine but this ain't so bad.</p>

[PapaBear]

<table border="0"><tbody><tr><td><font size="+2">Your name is:</font></td><td><font size="+2">Paul</font></td></tr><tr><td><font size="+2">Your cheese rating is:</font></td><td><font size="+2">Wensleydale</font></td></tr></tbody></table><hr width="75%" /><table border="0" align="left"><tbody><tr><td background="cheese_bg_dark.jpg">&nbsp;</td></tr></tbody></table><p>A traditional hard cheese, whose ancestry can be traced back at least as far as the Cistercian monks who came to England with William the Conqueror. It has a moist, crumbly texture, and comes in two main variants, blue and white. Blue Wensleydale has blue veins, double cream, and is similar to Stilton. White Wensleydale comes in a flat disc, with a honey flavour. </p>

[riverofpiss]

I put my legal name in and I am a cheese called sage derby.&nbsp; It says that it is a hard English, similar to cheddar, but flavoured with herbs, and having a buttery taste.&nbsp; I'll have to check the deli next time I go in and see if I can find some, it sounds good.

[lleeder]

<p><font size="3">Board Name : Brie</font></p><p><font size="3">Regular Name : Feta</font></p>

[PapaBear]

<p>I like what it gave my board name better...</p><p><table border="0"><tbody><tr><td><font size="+2">Your name is:</font></td><td><font size="+2">papabear</font></td></tr><tr><td><font size="+2">Your cheese rating is:</font></td><td><font size="+2">Stinking Bishop</font></td></tr></tbody></table></p><hr width="75%" /><p><table border="0" align="left"><tbody><tr><td background="cheese_bg_dark.jpg">&nbsp;</td></tr></tbody></table></p><p>Stinking Bishop is a vegetarian cheese, made in Gloucestershire in England. It has a meaty flavour (perfect for a vegetarian cheese!), and is similar to Munster. While being made, it is rubbed and washed with Perry made from the local Stinking Bishop pears, from which it takes its name. </p>

[Kevin]

<table border="0"><tbody><tr><td><font size="+2">Your cheese rating is:</font></td> <td><font size="+2">Testouri</font></td> </tr> </tbody></table> <hr width="75%" /> <font size="+2">Testouri is a small, round, Egyptian cheese made from sheep or goat milk. It was introduced into North Africa by the Ottomans in the 15th century.</font>

[PapaBear]

<strong>Kevin</strong> wrote:<br /><table border="0"><tbody><tr><td><font size="+2">Your cheese rating is:</font></td><td><font size="+2">Testouri</font></td></tr></tbody></table><hr width="75%" /><font size="+2">Testouri is a small, round, Egyptian cheese made from sheep or goat milk. It was introduced into North Africa by the Ottomans in the 15th century.</font> <p>Yeah... but did you use your board name or your real name?</p>

[Freakshow]

Oddly enough I used my full name and got Monterry Jack, then used Pepperjack and got Caerphilly.

[cougarjake13]

<p>real name</p><p><table border="0"><tbody><tr><td><font size="+2">Your cheese rating is:</font></td><td><font size="+2">Babybell</font></td></tr></tbody></table></p><hr width="75%" /><p>Babybell is a semi-hard cheese, similar to Edam. It comes wrapped in red wax, and is also available in individual portions, called Mini-Babybell. </p><p>&nbsp;</p><p>board name</p><p><table border="0"><tbody><tr><td><font size="+2">Your name is:</font></td><td><font size="+2">cougarjake</font></td></tr><tr><td><font size="+2">Your cheese rating is:</font></td><td><font size="+2">Oszczypek</font></td></tr></tbody></table></p><hr width="75%" /><p>Oszczypek is a very old, smoked cheese, made by shepherds living in the Tatra mountains of Poland from unpasteurised sheeps milk. It has a distinctive, slightly salty taste, and its colour various from pale yellow to brown, depending on the duration of smoking. </p><p>&nbsp;</p><p>ive never heard of oszczypek</p>

[Kevin]

<strong>PapaBear</strong> wrote:<br /><strong>Kevin</strong> wrote:<br /><table border="0"><tbody><tr><td><font size="+2">Your cheese rating is:</font></td><td><font size="+2">TestouriTestouri</font></td></tr></tbody></table><hr width="75%" /><font size="+2"> is a small, round, Egyptian cheese made from sheep or goat milk. It was introduced into North Africa by the Ottomans in the 15th century.</font> <p>Yeah... but did you use your board name or your real name?</p><p> real</p><p>&nbsp;</p><h1><font size="+2">Cheese results</font></h1> <p> <table border="0"> <tbody><tr> <td><font size="+2">Your name is:</font></td> <td><font size="+2">Kevin</font></td> </tr> <tr> <td><font size="+2">Your cheese rating is:</font></td> <td><font size="+2">Schloss</font></td> </tr> </tbody></table> </p><p>&nbsp;</p><hr width="75%" /> <font size="+2">A semi-firm Austrian cheese, Scloss is similar to Limburger, but with a stronger flavour. It is golden white, with a creamy texture.</font><p>&nbsp;</p><p>&nbsp;</p><p>Once again Horsepants is excited.&nbsp;</p><p>&nbsp;</p>

<span class=post_edited>This message was edited by Kevin on 2-22-07 @ 7:14 PM</span>

[OGC]

<strong>Fallon</strong> wrote:<br /><font size="+2">Limburger</font> <p><font face="comic sans ms,sand" size="3">I guess we both stink, I'm Limburger too...</font></p><p>&nbsp;</p><p><font size="5">A traditional soft cheese, originating in Belgium. Limburger has a red/brown rind with corrugated edges, and a creamy yellowish body. It tastes almost meaty, and has a legendary aroma due to enzymes breaking down proteins on the surface of the cheese.</font></p>