We were "gifted" with two packages of limburger cheese, one a process veriety that is spreadable,
and the other a brick style with a semi-soft ripened consistency.
On a Google search I found a "recipe' for a sandwich made on pumpernickel spread with limburger with
slices of sweet onion and liverwurst. I'd call that a "triple whammy"!
Beyond the obvious of eating on crackers or using on a sandwich, are there any other good ways
to eat this?
TIA Wayne
Billkirch
>Beyond the obvious of eating on crackers or using on a sandwich, are there any other good ways to
>eat this?
>
###############
Straight off the knife. BG
Pavane
"Wayne Boatwright" <WayneBoatWright@SMN.worldnet.att.net> wrote in message
news:Xns94637913DBBwayneboatwright@204.127.36.1...
> We were "gifted" with two packages of limburger cheese, one a process veriety that is spreadable,
> and the other a brick style with a semi-soft ripened consistency.
>
> On a Google search I found a "recipe' for a sandwich made on pumpernickel spread with limburger
> with slices of sweet onion and liverwurst. I'd call that a "triple whammy"!
>
> Beyond the obvious of eating on crackers or using on a sandwich, are there any other good ways to
> eat this?
>
Limburger is mainly a cheese to eat on crackers or as you did on pumpernickel with the onion. You
might consider throwing the process variety out for the cats and birds.
pavane
Pjw
Limburger goes well with tart grapes, IMO. They used to sell a Limburger-like cheese - Liederkrantz
which, I believe, was made by Borden or Kraft, but it has disappeared after a fire destroyed the
building in which it was made.
Paul
"Wayne Boatwright" <WayneBoatWright@SMN.worldnet.att.net> wrote in message
news:Xns94637913DBBwayneboatwright@204.127.36.1...
>
> Beyond the obvious of eating on crackers or using on a sandwich, are there any other good ways to
> eat this?
>
> TIA Wayne
Steve Wertz
On Thu, 01 Jan 2004 07:02:47 GMT, Wayne Boatwright
<WayneBoatWright@SMN.worldnet.att.net> wrote:
>We were "gifted" with two packages of limburger cheese, one a process veriety that is spreadable...
I love th Mohawk Valley (Kraft) brand of processed limburger. The real stuff is a little too strong
even for me.
-sw
Janet Bostwick
"Wayne Boatwright" <WayneBoatWright@SMN.worldnet.att.net> wrote in message
news:Xns94637913DBBwayneboatwright@204.127.36.1...
> We were "gifted" with two packages of limburger cheese, one a process veriety that is spreadable,
> and the other a brick style with a semi-soft ripened consistency.
>
> On a Google search I found a "recipe' for a sandwich made on pumpernickel spread with limburger
> with slices of sweet onion and liverwurst. I'd call that a "triple whammy"!
>
> Beyond the obvious of eating on crackers or using on a sandwich, are there any other good ways to
> eat this?
>
> TIA Wayne
I don't think that anyone else mentioned this, but be sure to keep the limburger in a glass jar in
the refrigerator. There is nothing else that will contain the odor. Janet
Aschwin
"BillKirch" <baldguy96@aol.comnoads> wrote in message
news:20040101031010.16180.00001423@mb-m22.aol.com...
> >Beyond the obvious of eating on crackers or using on a sandwich, are
there
> >any other good ways to eat this?
> >
>
> ###############
> Straight off the knife. BG
Exactly. Well, just by pure change I happened to be a limburger. Limburg is a small part of The
Netherlands, and is known for their beers. And cheese. When you make beer, you often make mustard.
Don't ask me why, but most of our local breweries have got a little mustard production aside. Guess
what : Throw a stone and I'm sure you reach a local shop that sells Limburgse cheese.
So to answer your question : Try using limburger cheese with (whole seed) mustard. Not to strong
mustard, just some mild one, preferrably with whole mustard seeds in it.
And a second option : we tend to use apple syrup on our cheese. Apple syrup is a dark sticky sweet &
sour product, made from apples. Just google to determine what exactly it is. In Dutch we call it
"appelstroop".
From The Netherlands, a native limburger. Aschwin (http://www.aschwin.com (http://www.aschwin.com/))
Kilikini
My dad always ate limburger cheese topped with strawberry jam...............I never tried it,
don't ask me!
Kilikini
Ross Reid
"pavane" <pavane@cfl.rrinsertion.com> wrote:
>
>"Wayne Boatwright" <WayneBoatWright@SMN.worldnet.att.net> wrote in message
>news:Xns94637913DBBwayneboatwright@204.127.36.1...
>> We were "gifted" with two packages of limburger cheese, one a process veriety that is spreadable,
>> and the other a brick style with a semi-soft ripened consistency.
>>
>> On a Google search I found a "recipe' for a sandwich made on pumpernickel spread with limburger
>> with slices of sweet onion and liverwurst. I'd call that a "triple whammy"!
>>
>> Beyond the obvious of eating on crackers or using on a sandwich, are there any other good ways to
>> eat this?
>>
>
>Limburger is mainly a cheese to eat on crackers or as you did on pumpernickel with the onion. You
>might consider throwing the process variety out for the cats and birds.
>
The processed variety is definitely not the quality of the brick but, if all you have is the
processed, it sure as hell beats CheezWhiz.
Ross.
Wayne Boatwrigh
Steve Wertz <swertz@cluemail.compost.edu.invalid> wrote in
news:L9WdnRO3DZO_O2miRVn-jw@io.com:
> On Thu, 01 Jan 2004 07:02:47 GMT, Wayne Boatwright <WayneBoatWright@SMN.worldnet.att.net> wrote:
>
>
>>We were "gifted" with two packages of limburger cheese, one a process veriety that is
>>spreadable...
>
> I love th Mohawk Valley (Kraft) brand of processed limburger. The real stuff is a little too
> strong even for me.
>
> -sw
>
Steve, that's the brand of processed limburger we received, only in a largish crock, not a jar.
We've been eating it on Triscuits and Rye-Krisp and I really like it. We haven't attacked the real
stuff yet, although I did snaek a taste. I rather like it, too, but agree it is much stronger.
Wayne
Wayne Boatwrigh
"Janet Bostwick" <nospam@cableone.net> wrote in
news:vv9a3cdma0om2b@corp.supernews.com:
>
> "Wayne Boatwright" <WayneBoatWright@SMN.worldnet.att.net> wrote in message
> news:Xns94637913DBBwayneboatwright@204.127.36.1...
>> We were "gifted" with two packages of limburger cheese, one a process veriety that is spreadable,
>> and the other a brick style with a semi-soft ripened consistency.
>>
>> On a Google search I found a "recipe' for a sandwich made on pumpernickel spread with limburger
>> with slices of sweet onion and liverwurst. I'd call that a "triple whammy"!
>>
>> Beyond the obvious of eating on crackers or using on a sandwich, are there any other good ways to
>> eat this?
>>
>> TIA Wayne
>
> I don't think that anyone else mentioned this, but be sure to keep the limburger in a glass jar in
> the refrigerator. There is nothing else that will contain the odor. Janet
>
>
>
Thanks, Janet. Good point!
Wayne
Steve Calvin
Steve Wertz wrote:
> On Thu, 01 Jan 2004 07:02:47 GMT, Wayne Boatwright <WayneBoatWright@SMN.worldnet.att.net> wrote:
>
>
>
>>We were "gifted" with two packages of limburger cheese, one a process veriety that is
>>spreadable...
>
>
> I love th Mohawk Valley (Kraft) brand of processed limburger. The real stuff is a little too
> strong even for me.
>
> -sw
I like that too on a bread with sliced Valila onions on it (when available.) Problem is I can't find
MV around here anymore either :-(
--
Steve
Men are from Earth. Women are from Earth. Deal with it.
Dave Smith
kilikini wrote:
> My dad always ate limburger cheese topped with strawberry jam...............I never tried it,
> don't ask me!
>
I tried it once. I was not impressed. A friend had been given a cheese basket for Christmas and we
were sampling it. He tried some and handed me a piece saying "Try this. It's good." I had no sooner
popped it into my mouth and bit into it when I noticed that he had a strange look on his face. I
asked "What's wrong?"
As soon as I spoke I knew what the problem was. I could smell it on my breath. It was like having a
mouthful of dog crap (or what I imagine it would taste like". Even straight whisky would not get the
taste out of my mouth.
I notice that all the suggestions for Limburger seem to involve having some other strongly flavoured
food or condiment. Perhaps having something strong enough to cut the taste (and smell) of the
Limburger.
I once heard about a case of Limburger revenge. A young guy had rented a crappy old cabin and had an
agreement with the landlord that he could fix it up to his liking. He sank quite a bit of money into
the place, not to mention all the work.. The landlord liked the work that he did. He liked the
improvements so much that he thought the place was a worth a lot more than the guy had been paying,
so he boosted his rent by about 200%.
It was bad enough that the tenant did all the work and paid for all the materials to make the place
more habitable, but now he was getting screwed. He gave his notice and found another place to live.
He bought a few pounds of Limburger and stashed little pieces of it all over the cabin. Apparently,
that is one smell that is not only very powerful, but darned near impossible to get rid of.
No One
Add a little of the processed variety when making mac and cheese. It's adds a nice sharpness
to th dish.
> The processed variety is definitely not the quality of the brick but, if all you have is the
> processed, it sure as hell beats CheezWhiz.
>
> Ross.
Wayne Boatwrigh
Thanks to all who offered comments and suggestions. I guess it's mostly going to be on crackers, and
also with some whole grain mustard. I also like the idea about adding a bit to mac and cheese.
Cheers, Wayne
Steve Wertz
On Thu, 01 Jan 2004 23:27:42 GMT, Steve Calvin <calvins@optonline.net>
wrote:
>I like that too on a bread with sliced Valila onions on it (when available.) Problem is I can't
>find MV around here anymore either :-(
Nobody here in Austin sells it either.
-sw
Carmen Bartels
Wayne Boatwright <WayneBoatWright@smn.worldnet.att.net> wrote:
> We were "gifted" with two packages of limburger cheese, one a process veriety that is spreadable,
> and the other a brick style with a semi-soft ripened consistency.
>
> On a Google search I found a "recipe' for a sandwich made on pumpernickel spread with limburger
> with slices of sweet onion and liverwurst. I'd call that a "triple whammy"!
>
> Beyond the obvious of eating on crackers or using on a sandwich, are there any other good ways to
> eat this?
>
Limburger is best eaten plain on bread - please no white sandwhiches, a good sourbread with a decent
amount of rye is best - in my opinion. That way the unique taste of it comes out best. If you *want*
to add some embellishments try something that is not overpowering the taste of it but enhances it.
The already mentioned sweet onions or sweet mustard sound good for that goal.
Carmen, who knows that good cheese smells
--
Carmen Bartels elfgar@ATP, elfgar@Xyllomer caba@squirrel.han.de caba@irc
Wayne Boatwrigh
Carmen Bartels <caba@squirrel.han.de> wrote in
news:Hqz8Mq.5DE@squirrel.han.de:
> Limburger is best eaten plain on bread - please no white sandwhiches, a good sourbread with a
> decent amount of rye is best - in my opinion. That way the unique taste of it comes out best. If
> you *want* to add some embellishments try something that is not overpowering the taste of it but
> enhances it. The already mentioned sweet onions or sweet mustard sound good for that goal.
>
> Carmen, who knows that good cheese smells
Thanks, Carmen. Sounds good. I can aget some good sour rye at a local bakery.
