Recently at the farmers' market, two different gentlemen asked me about something called stink cheese. (I'm a cheesemaker and sell at the market.) Both mentioned that the curd was hung in a cloth to drain. One said they sliced it for sandwiches and used it for just about anything. The other said when it got "hairy" they fried it in a pan. I don't think it is a Limburger or one of other washed rind cheese generally referred to as stinky, but I don't really know. It may be a regional, old time favorite (Pennsylvania.) Does anyone have an idea how it might have been made?