On Mar 17, 10:13*am, "Janet Bostwick" > wrote:
> "pavane" > wrote in message
>
> ...
>
>
>
> > "Janet Bostwick" > wrote in message
> om...
> > |
> > | "Wayne Boatwright" > wrote in message
> > 5.247...
> > | > 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

I'm not far from Monroe. The first dog I adopted was picked up as a
stray there.

-J