Bachensteiner in Foil
For those who don't fear the funk, there's Bachensteiner. This Limburger-esque block of pungent, meaty goodness begins with pasteurized milk from a dairy cooperative in a teeny tiny mountain village located in western Austria. Surrounded by nothing but forest and meadows, there is plenty of nutrient-rich greenery to nourish these 20 herds of happy Brown Swiss cows, resulting in some seriously delicious cheese that boasts complex flavors with notes of grass and onion. This washed rind funkmaster first came about in the 1970s when grocery store owners were looking for a smaller, grab & go version of the well known and in-demand German cheese, Backsteiner. Although Bachensteiner was originally created to imitate something else, it has since taken on a popularity of its own and made a name for itself in the American market. Wash Bachensteiner down with a Belgian Pale Ale, or a classic Austrian wine like Grüner Veltliner.