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

>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

"Wayne Boatwright" > wrote in message
...
> 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

"BillKirch" > wrote in message
...
> >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)

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" > wrote in message
...
>
> Beyond the obvious of eating on crackers or using on a sandwich, are there
> any other good ways to eat this?
>
> TIA
> Wayne

My dad always ate limburger cheese topped with strawberry
jam...............I never tried it, don't ask me!

Kilikini

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.

"pavane" > wrote:

>
>"Wayne Boatwright" > wrote in message
.. .
>> 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.

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.

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 > wrote in
:

> On Thu, 01 Jan 2004 07:02:47 GMT, Wayne Boatwright
> > 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 Boatwright" > wrote in message
...
> 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

"Janet Bostwick" > wrote in
:

>
> "Wayne Boatwright" > wrote in
> message ...
>> 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 Wertz wrote:

> On Thu, 01 Jan 2004 07:02:47 GMT, Wayne Boatwright
> > 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.

Wayne Boatwright > 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@irc

Carmen Bartels > wrote in
:

> 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.

Wayne