Limberger Cheese

[coachgrd]

Or put sharp cheese on sweet roll - the taste in contrast is great.

I have heard of a good piece of cheese with a slice of warm apple pie. Never tried it though...guy I work with swears by it.

 

[Bird]

Many years ago, I tried the cheese on warm apple pie. It wasn't bad, but it also wasn't good enough to try a second time. I do like cheese, but prefer it without the pie, and I like apple pie, too, but prefer it either alone or with ice cream.

 

[Egon]

Bird, apple pie and cheese are a good combination. Pick the cheese off the pie and eat it. Then place several scoops of homemade vanilla ice cream on the pie and you have the perfect combination.

As in wine tasting cheese will clear the palate.

 

[N80]

Sharp cheddar on a slice of slightly sour apple is wonderful. I've never tried limberger, but I am a cheese fan. I like tangy bleu cheese,ripe runny Brie, strong swiss, etc. If you ever sniff a strong swiss it definitely has a somewhat 'stinky' odor. But I like it a lot. I have eaten Camembert several times though and have a hard time with it. Smells like purulence to me, which as a doctor evokes a strong negative response with me. If Limberger is like that I probably wouldn't like it. But I'd try it if it was offered.

I'm a relatively adventurous eater. If you can eat and enjoy raw oysters (and I do) you can try almost anything!

 

[Bird]

I'm a relatively adventurous eater. If you can eat and enjoy raw oysters (and I do) you can try almost anything!

I think I've eaten oysters about every way they can be fixed, fried, stewed, smoked, in Cajun stew, and raw with cocktail sauce, barbecue sauce, Italian sauce, and NO sauce. I decided long ago that eating them raw was a waste of good oysters because they're so much better other ways. But the best ones I've eaten raw was when fishing on the Texas coast and we'd pick up oysters, open, and eat them right then fresh from the salt water. A smoked oyster on a cracker is mighty tasty, although I've probably eaten more fried than any other way. Of course, I don't often eat oysters at all though because neither of our daughters nor my wife will eat them, no matter how they're fixed.

And while I like lots of different kinds of cheese, I guess we tend to favor the milder cheeses. We like smoked cheddar, smoked Monterrey Jack and Pepper Jack, but use more Colby (extra mild cheddar and it melts better for nachos and such), and we use a lot of Velveeta cheese. The slices are good on sandwiches and burgers and the shredded is good in my scrambled eggs and on salads.

 

[N80]

Velveeta isn't cheese, its a petroleum by-product. (But I like it too.)

I love oysters any way I can get them. A fried oyster po-boy is a favorite of mine. Never roasted them myself...except here we really steam them...but call the event an oysters roast anyway.

I've lived most of my life on the coast but now I'm about 140 miles inland and have not found a local source for fresh (like off the boat yesterday fresh) but I'm still looking. As soon as I do I'm going to try steaming my own oysters. I'm currently looking for a good thick piece of sheet metal to do them on.

 

[Bird]

George, many years ago on one of our wedding anniversaries, we were eating dinner at one of the nicer restaurants in Dallas; one of those that we couldn't afford more than once or twice a year, and I talked my wife into trying a raw oyster. This place did have the biggest oysters I've ever seen. Well, she put one in her mouth, then she sat there and heaved, gagged, her cheeks bulged, and I thought, Oooh, Nooo! I thought sure she was going to embarrass us in that place, but she finally swallowed and hasn't touched an oyster since.

 

[N80]

I can understand that response. The appearance and texture of an oyster are hard to overcome and like stinky cheeses they are definitely an aquired taste.

And like they say, you have to admire the gastronomic pioneers that first looked at an oyster, a lobster or a mound of 'ripe' cheese and thought, hey, that might be good to eat!

 

[LMTC]

Ditto on GOOD aged swiss. And based on your comments George, you probably would not like Limburger. I like limburger, and love camembert....and gruyere. More swiss is made in Ohio than any other state.....NE Ohio was a haven for Swiss settlers and it still has the largest contingent of Amish in the US. I can visit 6-8 swiss cheese plants in a 2 hour drive once in the area; they almost seem to rotate winning First place at the state fair, though I think top 10 is the best any have done in international competitions. Still...some very very fine swisses.

I visit several of the plants 2-3 a year for 5 years or so now, buying quantity (most hard cheese freezes remarkably well) and bringing it home. A couple local wineries too. One result is I have been privileged to get some of the special stock the cheesemakers hide away and age extra time for themselves and friends. 60 days is typical for most retail swiss, 3-4 months gets pretty sharp. Earlier this year I was given a piece from our favorite swiss plant (Steiner in Baltic) that was almost 7 months aged...my oh my. Definite odor, makes your mouth water uncontrollably, but sooooo good. Last year at another plant I lucked into cheddar that had aged 5 years...superbly tangy, just outstanding.

And yes, I think a slice of mild/medium cheddar on a warm apple pie is exquisite.

 

[RobertN]

I second the sweet onion and rye, with a nice frosty mug of beer. That's livin'.

My Grandmother used to like that. But she had a little more with it. She liked pickled pigs feet.

She surprised a neighbor of ours(she lived with us in her later years). She was about 88 then. He was going to have a beer. He offered her one, and she said sure. Then he offered a pickled pigs foot, and she was in heaven! Caught him completely by surprise.

I though, never did try a pickled pigs foot. I like a lot of things, but the smell, and look, well, just have not gone there

She is gone 12 years ago, but I still remember getting her a treat from the butcher store, then get a good German beer, and watch the smile on her face