My Hungarian friend Gabor Kalman, whom I reference blind in my introduction to my körözött recipe at Maud Newton (his was the insistence on feta), writes in suggesting that my grade school travails might have been avoided:
"Well, the truth is that the no.1 ingredient of any real körözött is Liptauer (liptoi turo) and because it was not available in America in the late fifties during the Hungarian invasion, most people went about to find substitutes, or a way to create something similar without it. I am sure that is the reason your classmates thought it tasted like wild ape shit. I found that certain sheep milk feta particularly the Romanian brinza comes quite close to Liptauer. I'll try it on you if you are courageous enough to visit us now, and if you still find it disgusting, I'll never tell you what I am reading nowdays!"