Honey Creek Limburger Cheese

M

mecandes

New member
On 2011-04-22, Mark Thorson wrote:

I think it's only Kraft's Mohawk Valley Limburger Cheese that is going
out of production. I'm sure a lotta artisan cheese places are still
making it. If you have a local German deli, try some Bierk?se (beer
cheese). Not quite as pungent, but can be very good.

nb
 
I'd heard that there was some srt of problem with
limberger cheese going out of production or
something. I'd hadn't seen it or bought any
in years until a few days ago. I just opened it.
It wasn't quite as pungent as I remembered, and
it didn't have a paper liner inside the foil liner.
But as soon as I bit into it, yes, this is the
Real Thing. Not what I'd eat every day or even
very often, but I'm glad it still exists so I can
be reminded of this wonderful cheese.

It's also good melted. Right now, I'm eating
a small slice melted between two slices of
a sourdough baguette. Yum, this is good.
I'd suggest just barely melting it, to avoid
losing the distinctive flavor. Although it's
a strongly flavored cheese, it doesn't compete
with the bread. If anything, it enhances the
bread, bringing out more bread flavor.
 
On Fri, 22 Apr 2011 12:37:25 -0800, Mark Thorson wrote:


Who produces that? Until recently only one manufacturer made
Limberger in the U.S. That was Chalet. It looks like Williams
cheese company also now makes it, but neither of them have a "Honey
Creek" brand.

Mohawk Valley was the company that Kraft bought and drove into the
ground. The mold was salvaged and given to Chalet Cheese, IIRC.

Chalet Cheese Co-Op is the more well-known brand of limburger in the
U.S. It's too mild though. Same with liederkranz. I buy an imported
limburger now. It doesn't cost much more, maybe $.75/log.

-sw
 
On Fri, 22 Apr 2011 16:40:22 -0500, Sqwertz
wrote:

I like to know where to buy either the Honey Creek or the imported.
Thanks
Janet US
 
On Fri, 22 Apr 2011 15:15:26 -0800, Mark Thorson wrote:


Sounds like the Chalet Cheese Co-op may be experimenting with a new
name. It's in the same city.


You could take it all down to Golds Gym, too. But if you want to do
it right, you have to use the specially cured, pine boards.

Here's a good, short and sweet article on domestic limburger:

http://www.classicwisconsin.com/features/stinks.html

-sw
 
Sqwertz wrote:

No other identification on the label, except
that it's distributed by Wisconsin Cheese Group
of Monroe, WI.


Couldn't the strain be obtained simply by buying
a block of it? And it's bacteria, not a mold.
 
On Fri, 22 Apr 2011 18:05:50 -0500, Sqwertz wrote:


And fix your clock again, Mark.

Or better yet, go to Walgreens, Longs, Sun Drugs, CVS, or whatever
you have there and buy yourself a little CR2032 battery for $3 so you
don't have to set the time every time you turn on that POS, 12
year-old laptop.

-sw
 
On Apr 22, 5:40?pm, Sqwertz wrote:

...


The odor of limburger cheese comes from fermentation with
Brevibacterium linens (the bacterium responsible for body odor,
especially sweaty feet). The mold may be special, but the odor
isn't. :-)

Jerry
--
Engineering is the art of making what you want from things you can
get.
 
On Fri, 22 Apr 2011 18:03:29 -0700 (PDT), Jerry Avins wrote:


See the article I posted earlier. Apparently just b. linens isn't
good enough. I'm quite familiar with cheeses made from linens. I was
cheese-tasting (cheese-pigging out) earlier today and had about 3oz
each of Epoisses and Langres, plus a washed-rind Chimay.

-sw
 
On 22 Apr 2011 19:45:49 GMT, notbob wrote:


Mohawk Valley Limburger went out of production at least a decade ago.
About 2 years after I discovered it (I first bought it as a dare type
thing - never thought I'd actually LIKE it).

-sw
 
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