I had never experienced Limburger cheese. I only knew that it was characterized as a stinky cheese. I sometimes have a weak stomach when it comes to disagreeable smells and I wasn’t sure how I would handle it, but I purchased it anyway.
Without even knowing how Limburger cheese tastes I wondered what it would be like in an apple tart.
I peeled and cut up two smallish Granny Smith apples and threw them into a small pot with a teaspoon of unrefined coconut oil and some powdered cinnamon.
I added about a tablespoon of agave nectar, however much was left in the very bottom of the container.
When the apples were cooked but not falling apart I removed them from the heat.
I poured off the little bit of liquid into a container and let both the liquid and the apples cool down.
Many years ago my mom had given me a bag of something called “Instant ClearJel.” It is a modified cornstarch that instantly thickens cold liquids. For all this time it had sat in the back of the cupboard without ever being used.
I added a little of the powder to the cooled liquid from the apples. After much mixing I couldn’t get rid of all the little lumps, so I ran it through a sieve then mixed it back in with the apples.
I could have used puff pastry for the crust but opted instead for a store-bought pizza crust.
The tart baked in the oven with a little Turbinado sugar sprinkled on top.
We enjoyed the pizza tart very much however the crust was a bit tough.
There was just a small amount of Limburger in the tart so it wasn’t enough to fairly evaluate whether or not I like the cheese. For supper I made oven toasted Limburger and onion on seeded rye.
I can now say that Limburger cheese doesn’t smell so bad and its flavor is mild and delicious.