Home |
Search |
Today's Posts |
|
General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
Reply |
|
LinkBack | Thread Tools | Display Modes |
Posted to rec.food.cooking
|
|||
|
|||
Stinky Sandwich
"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 |
Posted to rec.food.cooking
|
|||
|
|||
Stinky Sandwich
"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 |
Posted to rec.food.cooking
|
|||
|
|||
Stinky Sandwich
"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 |
Posted to rec.food.cooking
|
|||
|
|||
Stinky Sandwich
"Wayne Boatwright" > wrote in message 5.247... > On Wed 17 Mar 2010 07:36:20a, Janet Bostwick told us... > >> >> "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 > > Janet, it was Country Casle Limberger made by Chalet. AFAIK, Chalet is > the > only company in the US still producing limberger. This one is a semi-soft > sliceable cheese sold in a block. I believe the companies tha produced > the > spreadable variety are no longer producing any. > snip > > Wayne Boatwright > I never did care for the spreadable anyway. Thanks for the info. Janet |
Posted to rec.food.cooking
|
|||
|
|||
Stinky Sandwich
"Wayne Boatwright" > wrote in message 5.247... > On Wed 17 Mar 2010 08:15:41a, Janet Bostwick told us... > >> >> "Wayne Boatwright" > wrote in message >> 5.247... >>> On Wed 17 Mar 2010 07:36:20a, Janet Bostwick told us... >>> >>>> >>>> "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 >>> >>> Janet, it was Country Casle Limberger made by Chalet. AFAIK, Chalet is >>> the only company in the US still producing limberger. This one is a >>> semi-soft sliceable cheese sold in a block. I believe the companies tha >>> produced the spreadable variety are no longer producing any. >>> >> snip >> >>> >>> Wayne Boatwright >>> >> I never did care for the spreadable anyway. Thanks for the info. >> Janet > > You're welcome. I would sometimes buy the spreadable to eat on crackers, > but I'd never use it in a sandwich. > > Wayne Boatwright > I could never figure out why my choice of cheese was not welcome on those warm, March cross-country skiing outings? ;o} Wimps!! Janet |
Posted to rec.food.cooking
|
|||
|
|||
Stinky Sandwich
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 |
Posted to rec.food.cooking
|
|||
|
|||
Stinky Sandwich
With all this talk of stinky cheese........
I got a phone call early one morning.... it was the guys at the local post office. They wanted me to come down there *NOW* and pick up two parcels that were addressed to me. Two cheese orders from my favourite Tassie cheesery, Bruny Cheeses. In both there was a round of '1792'....... which is affectionately called "Ponky". http://www.brunyislandcheese.com.au/cheeses.php It was wrapped in it's own paper, then again with butchers paper, covered with an ice pak, and sealed inside a styrofoam container, that had all openings completely sealed with tape. Seems the smell was permeating through the styrofoam, and the girls in the sorting room were quite 'overcome' by it ;-) But it is one of the smoothest most delicious cheeses you could ever have. The taste and the smell don't match at all. -- Peter Lucas Brisbane Australia All that is necessary for the triumph of evil is that good men do nothing. Edmund Burke. |
Reply |
Thread Tools | Search this Thread |
Display Modes | |
|
|
Similar Threads | ||||
Thread | Forum | |||
Stinky Sandwich | General Cooking | |||
Stinky Sandwich | General Cooking | |||
Stinky Sandwich | General Cooking | |||
Stinky Butter or Stinky Cheese? | General Cooking | |||
What to do w/stinky onions? | General Cooking |