"pavane" > wrote in message
...
>
> "Janet Bostwick" > wrote in message
> m...
> |
> | "Wayne Boatwright" > wrote in message
> | .247...
> | > I'm keeping my distance from others tonight and tomorrow. :-)
> | >
> | > Lately I've been craving braunschweiger, which I don't often have, and
> | > decided today was the day. I made four stops, first at a local
> sausage
> | > company that specializes in making a variety of German meat products.
> | > There I picked up the braunschweiger and some freshly grated
> horseradish.
> | > Next at a local cheese shop for some excellent limburger, and last at
> the
> | > German bakery for a loaf of very hearty Jewish rye.
> | snip
> |
> | > Wayne Boatwright
> | >
> | I'm glad you were able to construct what you like. I prefer
> braunschweiger,
> | catsup and rye or limburger, onion and rye. Can limburger still be
> | purchased in the US? I thought we closed the only facility that made
> | limburger. What was the brand that you bought?
> | Janet
>
>
> Lederkranz is the cheese, Limburger-styled and really better than
> Limburger itself, that was discontinued a few decades ago. The
> US still makes Limburger:
>
> The last Limburger-producing cheese factory in the United States,
> the Chalet Cheese Co-op, is a quaint, Alpine-looking building that
> lies on a rise of a dipping country road outside Monroe. This is the
> heart of Swiss cheese country, where in the 1920s area factories
> produced millions of pounds of limburger a year; indeed, according
> to author Jerry Apps in Cheese: The Making of a Wisconsin Tradition
> (Amherst Press, 1997), they once produced more Limburger than Swiss
> http://wisconsincheesemart.info/Chalet.html
>
> pavane
>
My home stomping ground. Thanks
Janet