Washed rind with intense aroma and a mellow, meaty palate.
Red Casanova, an organic washed-rind cow's milk cheese from Germany in the old Limburger style. Meaty, oniony, seriously stinky. Ships to 48 states.
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Red Casanova is a raw-milk washed-rind cow's milk cheese from Bio-Käserei Wohlgenannt, an all-organic micro cheesemaker in Germany. The recipe is essentially what the original Limburger would have been built on, back before the industrial version took over, and this is one of the stinkiest cheeses we stock.
The paste is semi-soft, pale ivory, and supple under the knife, ripening from a sticky orange brine-washed rind. The nose is serious, cellar and roasted onion territory, but the palate is much more mellow than the aroma promises. Meaty, oniony, with an asparagus-like vegetal pull and a quiet nutty finish that hangs on for a long time.
This is a young, fresh wheel just in the store and it does not stick around long. If you love the classic old-school stinky washed rinds, this is number one on the shelf right now.
Semi-soft and supple, gives easily under the knife with a pale ivory paste that stays smooth from rind to core.
One of the stinkiest cheeses in the store on the nose, but the palate lands much more mellow than the aroma promises, meaty and oniony with a green vegetal pull.
Long, savory finish that hangs on the back of the palate, with an asparagus and roasted-onion note that lingers well past the swallow.
Some fresh cow's milk sweetness underneath, but the washed rind pushes the milky note into the background.
A quiet toasted nuttiness runs through the paste, sitting just behind the vegetal and meaty notes.
Deeply earthy from the brine wash, with cellar and roasted-onion aromatics that read as classic old-school Limburger territory.
No real heat, just a gentle savory bite from the rind culture on the back of the palate.
Washed rind
Sticky, orange brine-washed rind that carries most of the pungent aromatics and pulls the paste into meaty, oniony territory as it ripens.
Red Casanova stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.
Aromatic off-dry whites and malty Belgian ales carry enough sweetness and body to stand up to the pungent rind without getting flattened by it.
Rye bread and mustard are the classic Limburger-style partners for a stinky washed-rind, and a little honey or ripe pear softens the intensity for anyone new to the style.
Video represents style and type of cheese - may not be an exact match in all cases.
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Hand-cut to order the day it ships.
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