Dave W > wrote in
:

> In article >,
> Sqwertz > wrote:
>
>> On Fri, 26 Sep 2014 22:19:16 -0500, Dave W wrote:
>>
> <snip>
>> >>
>> > So, Steve, where are you getting your limburger? The last palatable
>> > American limburger I had was made in Penna, by Amish, I think. But
>> > that was a few decades ago. I don't think of the stuff made in
>> > Wisconsin to be good at all. Are you buying imported cheese or
>> > what?
>>
>> From Wisconsin, I'm pretty sure this is just another name for the
>> brand from the Chalet Cheese Co-Op. They just keep packaging it
>> under different labels.
>>
>> https://www.flickr.com/photos/sqwert...tostream/light
>> box/
>>
>> 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.
>>
> I'm pretty sure you are correct. I'm used to finding it labelled
> "Country Castle." It keeps forever when refrigerated ... I let it sit
> out in a glass jar for days and even then it seemed not to ripen
> regardless of its "expiration date."
>
>> 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
>
> If it is still available I may have to try the Spread. I think there
> used to be a few places that sold it on line.
>
> Regards,
> Dave W.

I really miss the Nohawk Valley brand. I love limburger - got the gene
from my gramdmother! Haven't seen limberger of any brand anywhere locally
since Fraft dumped it.


--
You know it's time to clean the refrigerator
when something closes the door from the inside.