I knew it would probably be bad, but I didn't know it would be
*that* bad.

Never use a washed-rind cheese for raclette. Why? Because
washed-rind cheeses are usually made with brevibacterium linens.
Also known as BO. Body Odor. 7-day old stale Socks. Arm Pits.
Toe cheese.

And when you heat that up, the smell is magnified 1,568 times.

It wasn't quite limburger, but it sure wasn't muenster either. It
was trappist-style French Chaumes from the Perigord. It had also
aged in the fridge longer than it should have - it was 3 weeks
since being cut from the wheel. This is not a raclette cheese. Eat
at room temp.

Tomorrow is cheese liquidation. I have several good cheeses to
finish clogging up my arteries that need to be eaten, or die
trying.

-sw