Cooking & Baking
Related: About this forumWhat would you do with a tub of Limburger cheese spread?
I like it, but I have way too much to just eat it on crackers. It's pretty strong on it's own.
Any ideas?
PoliticAverse
(26,366 posts)sinkingfeeling
(51,460 posts)elleng
(130,974 posts)I would throw it out.
elleng
(130,974 posts)Warpy
(111,277 posts)I don't know of anything to do with the stuff except eat it on crackers. Alone. Very alone.
I did see a recipe for Limburger mac & cheese online. I think it's one of those things you make once.
opiate69
(10,129 posts)cbayer
(146,218 posts)I was hoping I'd find someone who had an affinity for this.
I've got all of that except the bread, but I can probably get that tomorrow. Sounds like a good combination.
opiate69
(10,129 posts)I think they may have used liverwurst with it as well (but holy freakin strong, batman!)
cbayer
(146,218 posts)But I think as part of a sandwich with other strong ingredients might be the key.
opiate69
(10,129 posts)Although I was kind of surprised the first time I tried it.. it seemed like the flavor was a lot mellower than the aroma.. but it's been a long, long time so I may be selectively remembering lol.
Laurian
(2,593 posts)My Dad used to eat that stuff. He had 5 kids and I thought he used that cheese as kid repellent, cause it sure cleared the room! Fifty years and I remember that smell like it was yesterday.
maddezmom
(135,060 posts)The Farmer John
If you spend your days baling hay, milking cows or plowing fields like Farmer John, you know a thing or two about working up an appetite. Standing strong with a stack of hunger-satisfying fixings, The Farmer John is perfect for anyone who ends the day with an appetite as big as the sky.
Ingredients
Limburger cheese
Beef patty
Bacon
Onion rings
Hash browns
White French bread
Parsley garnish
http://www.thenibble.com/reviews/main/meats/beef/cheeseburger-recipe.asp
And quite a few recipes here
http://www.paolicheese.com/limburgerrecipes.aspx
cbayer
(146,218 posts)I'm going to make a meatloaf this week because I love leftover meatloaf sandwiches. Will try some variation of this.
maddezmom
(135,060 posts)cbayer
(146,218 posts)It's just seemed wrong, though.
maddezmom
(135,060 posts)murpheeslaw
(110 posts)This is a link to one of his videos:
I remember being appalled that some family cooked so many french fries that there were enough to make "Potato Salad" out of the left overs . . .
But, goodness I like a good bowl of red beans and rice!!
cbayer
(146,218 posts)IIRC, he used to drink during the whole show. What a character.
greatauntoftriplets
(175,742 posts)cbayer
(146,218 posts)I should have none I was setting myself up for this.
LibGranny
(711 posts)LibGranny
(711 posts)rdharma
(6,057 posts)And it's pretty darn good!
cbayer
(146,218 posts)I think it needs to "challenge" of other strong flavors.
Thanks LibGranny!
LibGranny
(711 posts)rdharma
(6,057 posts)But I think LibGranny has the best suggestion above ... with REAL beer..... not Budweiser!
http://www.paolicheese.com/limburgerrecipes.aspx
cbayer
(146,218 posts)I am very particular.
winter is coming
(11,785 posts)I'm trying to wrap my head around the idea of Limburger as a processed cheese spread. Talk about the worst of both worlds...
winter is coming
(11,785 posts)drm604
(16,230 posts)Get one of those little loaves of rye bread; I think they're called party rye. Take one of the little slices, spread some of the Limburger spread on it and eat it. Then another, and another, and another... (maybe share a few with someone else)
spinbaby
(15,090 posts)Rye, Limburger, and thick slices of sweet onion. Food of the gods, except even the gods won't go near you after you eat it.
cbayer
(146,218 posts)I'm working on it, but I just can't get the love going.
jtuck004
(15,882 posts)MiddleFingerMom
(25,163 posts).
.
.
The Army Recreation folks had arranged for a tour of a nearby wine town known for
its wines made from all the local fresh fruits. They chartered a big tour bus and about
35-40 of us went on the day trip. We were all young and inexperienced wine drinkers,
but these wines tasted much like fresh juice and were DELICIOUS!!!
.
The gasthaus we went to for lunch had a light lunch menu and my buddy Mort ordered
a cold cheese sandwich. No description, but he figured something like a Muenster or a
Swiss. It came out open-faced on pumpernickel with a tiny cup of mustard and a pickle
spear.
.
When he went to take a bite of it, the aroma SLAMMED him in the nostrils and he came
close to flinging it away (and Mort was someone who liked strong cheeses). We were all
sitting at one wide U-shape of many tables placed end-to-end. He passed it to the person
on his right, who passed it to the person on HIS right, who passed it -- and so on and so
on and so on -- until it made it all the way around and back to Mort. Sitting near an open
window, he placed it on the outside sill until the waiter could come back and give us sweet
blessed relief.
.
.
.
I never did find out what kind of cheese it was, but I would recognize it at 20 paces all
these decades later.
.
.
.
jtuck004
(15,882 posts)I dislike wasting food, so it seems like a nice Limburger cheese could be frozen until the next fishing trip, and be perfect for picking up catfish. They really go for that sort of thing, and fresh catfish filleted and deep-fried is a wondrous thing that I would trade for stinky cheese any day
rdharma
(6,057 posts)But there are other types of "Stinkkäse" available in Germany.
Casu Marzu is illegal in Germany ...... but maybe........
pinto
(106,886 posts)I'd probably turn it in to the ground meat for a burger. Sort of incorporate it all. (disclaimer - pinto had a Food Channel run yesterday.)
cbayer
(146,218 posts)cbayer
(146,218 posts)Really, really good. Cooking this cheese definitely mellows it. I incorporated it into a bechamel sauce and added some dijon mustard. Undercooked the pasta a bit, then baked for about 30 minutes.
It didn't separate and wasn't overpowering at all.
So.... if someone every gives you this, I recommend the mac and cheese.
I have a little left and I am going to use it on a meatloaf sandwich.
blaze
(6,362 posts)elleng, upthread, referred to it as one of the "blue cheeses". I LOVE blue cheese.... would I like this? I'm tempted to go buy some just to try it.
cbayer
(146,218 posts)I love strong cheeses, but I was not thrilled with this on it's own. It didn't have the richness or complexity that I usually expect from a blue.
But in a sauce, it had a deep almost nutty flavor that was great.
BTW, a friend introduced me to a great taste treat sensation - a creamy blue on ginger snaps.
OK, I know it sounds odd, but it is absolutely delicious.
And I'll try blue cheese on anything!!
Ritz cracker, Limburger cheese on it and top it with a couple drops of franks hot sauce.
Strange I know-- but good, and addicting!!!!
Shine on,
Annette/ orlando
cbayer
(146,218 posts)The last thing I did was a macaroni and cheese, and that was probably my favorite.
kestrel91316
(51,666 posts)cbayer
(146,218 posts)I am now finding bland cheeses not worth the time, effort or money.
Give me something I'm not likely to forget, and I am in heaven.
pengillian101
(2,351 posts)I never ever liked blue cheese before, but it came crumbled on an Applebee's spinach, chicken, blueberry and strawberry and candied walnut salad w/a fruity vinaigrette that was absolutely delicious.
A few days later I tried blue cheese dressing with hot wings at the local pub and I liked the taste again. My tastes have most definitely changed since getting older. I still can't imagine tasting Limburger though.
cbayer
(146,218 posts)Last night we had a blue shropshire which was really interesting and good.
winter is coming
(11,785 posts)Trick or treat?
pengillian101
(2,351 posts)winter is coming
(11,785 posts)Graybeard
(6,996 posts)Combination of Limburger on a dark, dense Pumpernickel rye bread
is unbeatable.