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Variation II - This is Melanie Ditzel's version. Mix it all in food processer. Recipe Ingredients: 2 slices dark rye bread, 1/2-inch thick Mustard of choice 1 thin slice sweet onion 2 to 3 (1-ounce) slices Wisconsin Limburger cheese, rind removed. The influence of yuppies, I expect. The cheese is often spread thick (more than 0.5 cm or 0.2 inch) on firm-textured 100% rye bread, with a large, thick slice of onion, and is typically served with strong black coffee or lager beer. My grandmother often ate the sandwich with just the cheese and onions. Drizzle a little of the olive oil from the anchovies on top of the fish, but not too much, and close the sandwich. Here is the best Limburger sandwich. I'm sorry you don't like it - and where I used to live in Pennsylvania many people considered it in the same general category as fruitcake - something of a joke! You might just start a tradition of your own. I have to buy it at a local store. I slice up apple with my sandwich! Limburger is not for the faint of heart, as it becomes extremely pungent as it ripens. Bob wrote, "Saw the article about Limburger Sandwiches, with much glee. There, on the top shelf, selling for $8.99, was a 14-ounce brick of limburger, carefully foil wrapped and labeled as a product of The Cheese Factory in Blasdell. I found this recipe that is so close to the jar spread . One cheese in particular stand alone in Monroe. In his memory, I ordered some for myself for Christmas. Apple slices on a plate with pieces of fresh Limburger on top then microwaved for 30 seconds…. You can try a cheese and crackers plate – as long limburger's the only cheese on a plate. Was introduced to an extended family to a new New Years treat a few years ago…Limburger and Red Onion on pumpernickel bread. It brought back memories of something I shared with my Mom. I felt like quite the young man as he ordered a beer and a soda for me and we would eat limburger and crackers. It is absolutely one of my favorite things under the sun. We serve a thick slice of cheese on dark rye bread. I ordered 6 pkgs of Limburger to experiment with as it ripens. However her husband and daughter have not gotten onboard yet. Sandwich Tip: Limburger sandwiches are the most popular way to eat limburger cheese. I loved it even then. Believe you, me you not regret falling in love with Limburger – there is no other cheese like it on the planet. I sent for some a time back and when I got it I was disappointed because it was very tasty on the outside, but not so much on the inside. The closer or even a little after the use by date is the best time to enjoy this marvelous cheese. Limburger is a cheese that originated during the 19th century in the historical Duchy of Limburg, which is now divided among modern-day Belgium, Germany, and Netherlands. Enjoy. My grandmother and mom loved it and my grandfather and dad couldn’t stand it. I wonder if it is addictive? I love this stuff. That is Limburger cheese, undoubtedly one of the stinkiest cheeses in the world! Cooking Directions: Spread each slice of rye bread with mustard; top one side of bread with onion and cheese. I live in Louisville, Kentucky and there is a bar in Germantown that serves Limburger sandwiches. The sandwich is typically seasoned with salt and pepper. – Mary Borrello. perfect Limburger addicts treat. ", Variation VII - This version comes from John Krim. The main ingredient in the Limburger sandwich is the Limburger cheese itself that makes it a special treat for those who love this unique type of cheese. However, after Grandmom Weber passed away, I gave up. I’ve wanted to try Limburger for the longest time. At three months or more, it’s developed an intense smell and flavor; it’s spreadable, pungent and almost bitter. Pour in … Almost every bar in our small town did back then. Good eating. This cheese is considered to be one of the smelliest cheeses in the world. However, I HATE raw onion. Place onions and butter on medium-sized tray. Thanks again for the great article about the world's most perfect snack! I am going to see about taking a trip over to Wisconsin and trying to find the place that makes it. Add fresh salami or braunschweiger to make it a combination. I usually have it for breakfast but you might not like it that early in the day. Last, but not least, I don’t use mustard on these sandwiches; it masks the flavor in my opinion. In 1867, Rudolph Benkerts, Green County’s first cheese maker, began making Limburger cheese in his home cellar. Limburger sandwich is an American creation made with buttered rye bread, mustard, sliced onions, and sliced Limburger cheese (very pungent). Today, only one company in the United States still make it, the Chalet Cheese Cooperative of Monroe, Wisconsin. Stopping at Baumgartner’s Cheese Store and Tavern in Monroe for a Limburger sandwich, says Strange, “should be one of the biggest tour spots in … For many people though, the aroma is both the beginning and the end of the acquaintance. Sorry to here that Corynski , thats where I usually got mine. This cheese gets more pungent with age. And I finally did – it was Country Castle’s limburger and man did that ring my bell. I couldn’t find any in stores near me so I gave in and bought it online at https://www.gourmet-food.com/german-cheese/limburger-cheese-100438.aspx. It’s an acquired taste, but I do enjoy the taste of Limburger cheese. When I was older and out by myself the only place that still had it was a bar way out on Black Lake, NY, and now there is no place at all that serves it. You know, I just have to tell you this… I get a little anxious when I run low on the cheese. On the side is … However, this recipe keeps growing as more people submit their favorite variations. As a young girl, whenever Dad would eat one of his strong smelling sandwiches, my brothers and I would cover our noses and make funny noises as he shooed us off. ", "Spread two slices thickly with the cheese, then cover one slice with anchovy fillets. The flavor develops more and can become a very complex cheese. I don’t think it is given enough credit. A healthy smear of Brevibacterium linens bacteria helps the maturing process and prevents the growth of undesirable molds. Once they stopped making the jar of one of the best limburger cheese spreads I ever encountered, I went searching for a limburger that would and hopefully could fill my limburger addiction. Yet there are people who love its taste and smell and like to consume it on a regular basis. This cheese is the only cheese that took the place of the jar limburger from Mohawk Valley. WILD TRAVELS is an offbeat travel series celebrating the uniqueness of America in its unusual, eccentric, and downright quirky people, places and events. It is culinary delight that is not celebrated enough. America's most trusted culinary resource since 1997, Limburger Cheese History, Limburger Cheese Sandwich, The Lowell Hotel-Pembroke Room’s Afternoon Tea, Perfect Prime Rib Roast Recipe – Cooking Instructions, Perfect Boneless Leg of Lamb Roast Recipe. I spend over one thousand dollars a year on Limburger cheese and I have ate one sandwich a day for 14 straight years. THANK YOU. Although I like my onions I also like Limburger cheese with liverwurst they just go great together. I believe it originated in Belgium but, since the 19th century, it was produced in Germany and is quite popular with the Pennsylvania Dutch. The crunch of the pickles and onion with the soft pungent cheese is heavenly! I eat all kinds of cheeses. After experiencing French “smelly” cheeses as an adult, dang I wish I had tried the Limburger! But I kept trying and started to develop a taste for it. (function($) {window.fnames = new Array(); window.ftypes = new Array();fnames[0]='EMAIL';ftypes[0]='email';fnames[1]='FNAME';ftypes[1]='text';fnames[2]='LNAME';ftypes[2]='text';}(jQuery));var $mcj = jQuery.noConflict(true); (function(w,d,s,i){w.ldAdInit=w.ldAdInit||[];w.ldAdInit.push({slot:9434909144325990,size:[0, 0],id:"ld-4487-7159"});if(!d.getElementById(i)){var j=d.createElement(s),p=d.getElementsByTagName(s)[0];j.async=true;j.src="//cdn2.lockerdome.com/_js/ajs.js";j.id=i;p.parentNode.insertBefore(j,p);}})(window,document,"script","ld-ajs"); What’s Cooking America is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to products which are identified on this web site with green text. 2 slices of Russian rye bread Limburger cheese Thin sliced white onions Dill pickle slices (preferably sliced from a whole pickle) Fortunately, going overseas increased my appetite for the exotic, and that ranged from coffee to beer to baked goods, and especially to cheeses. Of course, with the odor she smells it the minute I take it out of the fridge, and comes running and begs me for some. BTW my favorite way to eat it buttered pumpernickel, brown mustard, sliced beet eggs and a few healthy slices of limburger. And the memories come flooding back. If you really like it, take a piece of Jewish or Russian rye or a crusty bagel, spread Limburger on it, add a few slices of good Polish kielbasa on top and put it in the toaster oven until the cheese starts to melt and the kitchen starts to stink. Mix the room temperature limburger (no rind) with equal amounts of cream cheese and 2 tbsp garlic powder not salt and 2 tbsp butter. One of the most traditional ways of eating limburger is the limburger sandwich. For crunch without the strong onion taste, try slicing green (bell) pepper and put it on. 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