Limburger cheese

Hi Tory!

You're venturing into uncharted territory. Unfortunately, I don't have a definitive answer, but I've been thinking about it for the last day and a couple of things came to mind that make me think you should try it.

First, you wouldn't use only limburger cheese on the pizza. Most likely, you'd want a base cheese such as a mozzarella. the limburger would then be a supplement. And second, I've made pizza with gorgonzola several times. It's a stinky cheese, but not nearly as stinky as Limburger. I didn't notice an odor when I baked it though.

I think it's worth trying. But, if this isn't enough to convince you, you could run a mini experiment if you're willing to part with a little bit of cheese. Fire up your oven and spread a little bit of the cheese across a baguette of bread and bake it for a few minutes. If it's not heading in the right direction, you'll know pretty quickly.

Hey, Raj,

Thanks for the reply. Actually. I tried the limburger cheese on a portion of pizza I made last night. I removed the rind and grated enough to cover about 1/4 of a 15" wide pizza.

There was virtually NO noticeable odor when baking the pizza, and even while eating the pizza, I could only slightly detect a subtle flavor of the limburger cheese.
The limburger cheese I used has a somewhat 'smoked' flavor with a hint of similarity to camembert, but it merged very nicely with the other flavors on the pizza.

I highly recommend trying it. I was really happy with the results. Even the other person who tried a slice with the limburger liked it, and she doesn't like limburger otherwise.