Behold the stinkiest cheese you have ever smelled. Grand Cru Surchoix, which I purchased at Costco, because I always look forward to trying something new. Cheese Underground describes it like this. “For those of you not in the know, Grand Cru Surchoix is one of Wisconsin cheese’s claims to fame. Emmi Roth describes it as a washed-rind Alpine-style cheese, but in reality, this baby rivals the big-wheel Swiss Gruyeres. Using copper vats, imported from Switzerland, and aged on wooden boards for at least nine months, only a few wheels of the company’s signature Grand Cru® (note the registered trademark) meet the stringent requirements of the company’s professional cheese tasters to even ever become Surchoix. The cheese is stinky, meaty, rich and deep. It’s a 10-note cheese and deserves to be the centerpiece of your cheeseboard.”
Do not, I repeat, do not put this Alpine-style cheese on a cheeseboard for the next party you plan on hosting. I can guarantee that it will most assuredly not impress anyone. You will only accomplish making every single one of your guests gag at the same time, and perhaps cause a few of them to actually puke all over your dining room rug. This cheese smells absolutely awful. So much so, that I even shoved it into B.O.B. Bob’s face, so that he could share in its delightful aroma. The stench is kind of hard to describe. It’s somewhere between smelly gym shoes, belly button lint, and earwax. In short, nothing you would ever want to put in your mouth. Or would you? Here’s where it gets interesting. Something that smells so hideously wrong, actually tastes pretty darn good. In addition, the odoriferous cheese also tends to loose its pungent aroma after being cooked, and takes on the taste and smell of Alfredo sauce.
Would I buy this cheese again? Brenna and B.O.B. Bob both say that it isn’t worth the lingering most unalluring smell that accompanies it, but the finally product was indeed delightful. I would consider purchasing it again, but only after acquiring a gas mask. So even though I am including this particular cheese in the recipe ingredients, please, for the love of all that is good, swap in a mixture of Swiss and Parmesan cheeses to avoid throwing up, unless that’s something you’re into.
- 8 Ounces Mezzi Rigatoni Pasta
- 4 Cups Milk
- 1/2 Teaspoon Kosher Salt
- 1/2 Teaspoon Freshly Ground Black Pepper
- 1/2 Teaspoon Dry Minced Onion
- Pinch of Freshly Grated Nutmeg
- 1/4 Cup Cream Cheese, Room Temperature
- 1 Tablespoon Butter
- 3 Cups Freshly Grated Grand Cru Surchoix Cheese
- In a large saucepan, bring the pasta, milk, salt, pepper, minced onion, and nutmeg to a boil over high heat.
- When the mixture begins to boil, reduce the heat to medium.
- Stir often, until the pasta is cooked to your liking. This should take anywhere between 14 and 20 minutes.
- Turn the heat off, and stir in the cream cheese and butter, until thoroughly incorporated.
- Stir in the cheese, until it is completely melted.
- Serve immediately.
- Grand Cru Surchoix is a very stinky cheese, but it somehow tastes wonderful. My suggestion is to hold your breath while grating it, or replace it with a mixture of Swiss and Parmesan cheeses. You can purchase Grand Cru Surchoix at Costco for a very reasonable price.
- Replace the rigatoni pasta with any type of pasta you desire. The cooking time may change slightly, depending on the size of the pasta.
- Add 1-tablespoon of stone ground mustard when you add the cream cheese and butter.
- Sprinkle the finished dish with freshly chopped herbs, such as chives or parsley.
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