On Sun, 28 Sep 2014 20:01:17 -0500, Dave W >
wrote:

>In article >,
> Janet Bostwick > wrote:
>
><snip>
>> >
>> >https://www.flickr.com/photos/sqwert...ream/lightbox/
>> >
>> >It's fine limburger if you let it age until near it's expiration date.
>> >If you buy it young then you have to store it for a couple-few months.
>> >I don't find it any better or worse than the imported Halali
>> >Bayerisher(sp?) that I sometimes get.
>> >
>> >The only "Amish" limburger I know of is a cheese spread. Kraft bought
>> >the Mohawk Valley brand and then ditched it a couple years later.
>> >Both Mohawk Valley and "Amish Country Limburger Spread" are/were made
>> >by William's Cheese Company in Michigan (who processes it into
>> >spread), and they get their cheese from Chalet Cheese Co-op - same
>> >cheese as above.
>> >
>> >-sw
>> A friend would put the limburger in a jar and keep the jar in the
>> cabinet above the stove until the cheese was soft and almost runny.
>> That's when she ate it.
>> The Wisconsin limburger used to be excellent back in the 70s. Well,
>> all the Wisconsin cheese was excellent. Then Kraft or somebody
>> started buying up the cheese factories and all the cheese became
>> awful.
>> Janet US
>
>I don't think Wisconsin limburger is capable of ripening. Its like the
>Twinkies of cheeses. It may last for decades without refrigeration. ;-)
>
>Dave W.
It used to, but I agree with you on the current cheese.
Janet US