Limburger

I have over half a pound of limberger cheese left over from our last trip to Baumgartner's in Monroe WI.
Any ideas on how to use it up? Can it be used in any cooking?

Gee, that should be easy- use it just like they do at Baumgartners-

Thick slice of Limburger, big piece of sweet onion, lots of good mustard on a really good ryer bread

And dark beer.

What's the problem, anyway??

This may be obvious. Or not. But limburger gets progressively smellier over time. I would not necessarily suggest you wait. Or not.

MLS wrote:I have over half a pound of limberger cheese left over from our last trip to Baumgartner's in Monroe WI.
Any ideas on how to use it up? Can it be used in any cooking?

I read this and Limburger soup popped into my head. I'd look for a cheese soup recipe using beer and add smoked sausage. Cheese, sausage and beer, add a few corn nuts and it sounds like my typical breakfast.

That sounds like living dangerously to me-

I have no idea what limburger cheese smells like when it's being cooked. It couldn't possibly be better than when it's cold.

Good luck and let us know how it turned out if you survive.

Give to Giant Grummer:

http://tattlingtales.com/Study-Guides/H ... GUIDE.html

(first paragraph, my favorite Christmas story as a kid, anyone else remember this?)

Is it normal for Limburger to have a.. strong.. smell of ammonia? I don't mind the BO smell much but the ammonia is a bit disconcerting.

Much as I like the limburger sandwich at Baumgartner's, I have stepped up to the braunschweiger and limburger sandwich there. Beer, soup, one sandwich, done.

But there are only so many days that you want to use limburger in a sandwich, and my work crew wimped out big time in terms of how many would actually eat limburger.

Trying LTH was easier (and lazier) than real research, but obviously there is a dearth of limburger recipes here.

The only "recipe" I found was "President Harding's Cheese Spread." Mix equal parts cheese and butter, add some scallions and onion. Of course that will double the volume I need to get rid of! And adding butter sounds like cheating (sort of like adding bacon to anything). My mother would mix butter with over ripe blue cheese when it got gnarly. Worked every time.

Looks like one more sandwich, then raccoon food.

I have heard of limburger used as a topping on potatoes or salads as well as mixed with sour cream as a dip or dressing.

kanin wrote:Is it normal for Limburger to have a.. strong.. smell of ammonia? I don't mind the BO smell much but the ammonia is a bit disconcerting.

Don't know about limburger in particular, but ammonia is a common chemical as cheese ages, especially if it's been wrapped in plastic. Your cheese isn't gone yet, but it's probably seen better days. If the ammonia smell is gone shortly after unwrapping it it may just be the wrapping.

Heating the cheese will actually eliminate the ammonia from the taste, as it will evaporate at low temps. Use a vent hood while cooking, and serve in a different room, you're probably golden.