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Topic: Limburger cheese

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	Encyclopedia: Swiss cheese
		The use of Swiss cheese as a generic name for a type of cheese (as opposed to a descriptor of national origin) is not common in the United Kingdom, where the cheeses are usually distinguished individually.
		A Vacherin cheese is a cows-milk (French vache, cow) cheese, as a chevrotin is a goats-milk cheese.
		Appenzeller cheese is a cheese variety produced in the Appenzell region, in the north east of Switzerland.
	www.nationmaster.com /encyclopedia/Swiss-cheese (713 words)

	Limburger cheese - the large food & drink encyclopedia
		Limburger is an aged cheese made from cows' milk.
		Limburger cheese originated in Limburg, Belgium, though it is also made in the United States and Germany.
		It is illegal to manufacture this cheese in Wisconsin without a master cheesemaker's certification.
	www.netmoon.com /recipes/encyclopedia/l/limburger_cheese.html (111 words)

	Gourmet Retailer
		Limburger began life in Europe as a Trappist monastery cheese, named for the province of Limbourg in northeastern Belgium, but became so popular in Germany that today it is thought of as a German cheese, even by most Belgians.
		Limburger acquires its pungency from repeated brine washings during the ripening period, gradually developing a buff-colored rind with a light-brown tinge and an ivory interior paste.
		Limburger should have a clean look about it, with a foil wrapper that is neither wrinkled nor misshapen, which can indicate that it has been sitting around for too long, perhaps an indicator that you don't have a market for this singular cheese.
	www.gourmetretailer.com /gourmetretailer/icopyright_display.jsp?vnu_content_id=1477663 (836 words)

	cheese. The Columbia Encyclopedia, Sixth Edition. 2001-05
		Cheese, especially in the United States, is increasingly made in the factory by application of the principles of microbiology and chemistry.
		The chief milk protein, casein, is coagulated by the enzyme action of rennet or pepsin, by lactic acid produced by bacterial action, or by a combination of the two.
		The numerous cheeses (often named for their place of origin) depend for their distinctive qualities on the kind and condition of the milk used, the processes of making, and the method and extent of curing.
	www.bartleby.com /65/ch/cheese.html (533 words)

	Cheese, Specialty Food, Gourmet Gift Baskets, Cheese Gifts: igourmet
		It is a surface ripened cheese with a slightly moist, orange-red rind and an emphatic, pungent aroma.
		Each cheese is covered in an edible reddish-brown coating, and underneath that a creamy, white interior with a delightfully daunting aroma that comes straight from the farm.
		The cheese imparts the essence of the Italian countryside in such a demonstrative manner that you could swear you were sitting among the cows on a grassy hillside in Lombardy.
	www.igourmet.com /shoppe/prodview.asp?cat=stinky&subcat=limburger&prod=498&cheese=german&source=pepperjamsearch (1797 words)

	Travel Channel :: Taste of America :: Limburger Cheese (Site not responding. Last check: 2007-11-06)
		Considered to be among the most pungent-smelling cheeses, Limburger has been made by hand here in the southern corner of Wisconsin for more than 100 years.
		To make this delectable and very stinky cheese, curds and whey are stirred, then brought to a curing cellar where the cheese is aged and develops its unique odor.
		The smell of the cheese is caused by bacteria breaking down the natural proteins of the cheese.
	travel.discovery.com /fansites/taste/food/limburger.html (252 words)

	Terese Allen -- Classic Wisconsin
		The last Limburger-producing cheese factory in the United States, the Chalet Cheese Co-op, is a quaint, Alpine-looking building that lies on a rise of a dipping country road outside Monroe.
		Limburger, like liver and lutefisk, is a food people either love or love to hate.
		Limburger originated in Belgium but is usually associated with the Germans and Swiss, who layer the aged, surface-ripened cheese with dark bread, onions, and horseradish or mustard in a hearty sandwich.
	www.classicwisconsin.com /features/stinks.html (903 words)

	Limburger cheese -- Facts, Info, and Encyclopedia article (Site not responding. Last check: 2007-11-06)
		Limburger is an aged (A solid food prepared from the pressed curd of milk) cheese made from (Female of domestic cattle: "`moo-cow' is a child's term") cows' (A white nutritious liquid secreted by mammals and used as food by human beings) milk.
		It has a strong (The sensation that results when olfactory receptors in the nose are stimulated by particular chemicals in gaseous form) odor and flavor, and is typically eaten with other strong flavoured food and drink.
		It is illegal to manufacture this cheese in (A midwestern state in north central United States) Wisconsin without a master cheesemaker's certification.
	www.absoluteastronomy.com /encyclopedia/l/li/limburger_cheese.htm (157 words)

	The History of Cheese - Chapter 3 (Site not responding. Last check: 2007-11-06)
		Cartwheels well over a hundred years old are still kept in cheese cellars (as common in Switzerland as wine cellars are in France), and it is said that the rank of a family is determined by the age and quality of the cheese in its larder.
		Limburger cheese is chiefly famous for its pungently offensive odor.
		But that cheese was Paradise; and the flask was emptied, and a wood dove cooing made you think that the flask's contents were in a crystal goblet instead of an enamel cup...
	www.brainypedia.com /cheese/index3.html (4449 words)

	Dr. Weevil: Cheesy Behavior (Site not responding. Last check: 2007-11-06)
		Limburger is well-known to cartoon-watchers as the foulest-smelling cheese know to man, which makes it an unusually pungent choice for someone in the middle of a political campaign.
		Limburger is divine, second only to the fabled Durian fruit in its melding of incredible odor and heavenly flavor.
		When I was in college some 30 years back, the equivalent of a nuclear strike in inter-dorm warfare was to smear Limburger cheese all over the walls of another dorm's bathrooms, which tended to produce extreme constipation among dwellers in the target dorm.
	www.doctorweevil.org /archives/000890.html (793 words)

	Shop For 2.5 lb Case Of Limburger Cheese (Site not responding. Last check: 2007-11-06)
		The temperature is lowered to 50 degrees F and the cheese matures for several months.
		Limburger has a legendary aroma which is due to enzymes, breaking down proteins on the surface of the cheese.
		The cheese ripens in 6 to 12 weeks and has a fat content that fluctuates between 20 and 50 per cent.
	www.shopforcheese.com /productdetails/productdesc_226.htm (157 words)

	JS Online: There's gold in the hills of Green County
		Chalet Cheese, with its sloping chalet roof, is nestled at the crest of a roller-coaster hill, hugged on either side by cascades of white Queen Anne's lace and delicate blue chickory.
		Limburger fans tend to be of an older generation that grew up eating the cheese to aid digestion - folks like Robert and Nancy Dwerst, who own a nearby dairy farm, and stop at the plant regularly to buy their favorite cheeses.
		Inside the cheese plant cooler, which was built underground before refrigeration existed, shelves are lined with tubes of farmers cheese and loaves of Muenster.
	www.jsonline.com /entree/cooking/sep00/mainmonroe092600.asp?format=print (2287 words)

	At a premium
		The cheese is jokingly called "married man's Limburger" because it is a toned-down version of the pungent German cheese.
		During the "trial" at a Dubuque hotel, Limburger is sniffed by all in attendance - the public and the press.
		Most is either American or Italian cheese, with cheddar leading the way at 751.8 million pounds, and mozzarella not far behind at 640 million pounds.
	www.jsonline.com /entree/cooking/sep00/timeline092000.asp?format=print (651 words)

	Roadfood.com Forums - Limburger Cheese
		I was introduced to Limburger a lot of years ago at McSorleys wonderful Ale House in lower east side Manhattan- before it was a tourist trap, but after it was discovered by the hip college -age crowd.
		Once made, the young cheese is constantly washed or "rubbed" by hand with a brine solution that stops the growth of mold, while promoting the growth of edible bacterium.
		Limburgers' notoriety is such that it turns up in all manner of places.
	www.roadfood.com /Forums/topic.asp?TOPIC_ID=1387 (2362 words)

	Roadfood.com Forums - The Stinkiest Cheese You Ever Did Eat
		It is a small brie-like cheese from France or Switzerland made during the winter, that is ripened well beyond what is done to brie.
		The cheese is wrapped on the side with a thin band of spruce which adds and interesting pine note to the cheese.
		In general the difference between raw-milk and cheeses made from pasturized milk is remarkable, but that is a different thread.
	www.roadfood.com /Forums/topic.asp?TOPIC_ID=2914 (1382 words)

	CheeseNet (Site not responding. Last check: 2007-11-06)
		My father would always eat these STINKY sandwiches with onions, limburger cheese (from a brick) on rye bread.
		The reason why Limburger is so stinky is due to the chemical reactions which occur on its surface - enzymes break down protein in the cheese's paste, which results in an increasingly pungent aroma as the cheese continues down its long road to ripeness.
		Well, during the virtual genesis of Limburger, the milk is inoculated with two kinds of starter cultures - streptococcus lactis and streptococcus thermophilus.
	www.cheesenet.info /cheesenet/drcheese.asp?action=read&ID=3 (178 words)

	Brevibacterium linens Isolation from Limburger Cheese
		This is a good bacterium for beginning students to isolate at home because you can buy a package of limburger cheese and use it both as a source of the bacterium and food for the bacterium.
		The principle is to touch your inoculation loop to a yellowish region of the limburger cheese and then rub the loop onto a petri plate of agar which is able to support good growth of Brevibacterium linens.
		Barely touch the edge of the loop (not the flat of the loop) against an orange-yellow region of the rind of the limburger cheese (freshly opened).
	www.disknet.com /indiana_biolab/b122.htm (2575 words)

	The Great Limburger Cheese War, Part II 1
		The right to mail Limburger cheese had been established, but the Postmaster at Port Washington took exception to Postmaster Burkhard's claim that Limburger and beer was the best snack in the world.
		They were well armed for a lengthy struggle, with wheels of Limburger cheese, kegs of beer, and a Swiss dance band.
		The judging continued until all the cheese and whitefish were gone, the kegs were empty, and the judges were full.
	www.dailytidings.com /2001/news1113/columnists/columnists.php (531 words)

	Cheese, Specialty Food, Gourmet Gift Baskets, Cheese Gifts: igourmet
		The local cheese craftsmen took it from there, utilizing a totally natural process that has not changed for 700 years.
		German cheesemakers have spent centuries taming the inherent sharpness of the original blue-veined cheeses, passing their time-tested methods down from generation to generation.
		A similar cheese to Brie, Camembert is formed into smaller wheels and may have a slightly more robust flavor than its larger cousin.
	igourmet.com /shoppe/prodview.asp?cat=stinky&subcat=limburger&... (1547 words)

	Story of Cheese (Site not responding. Last check: 2007-11-06)
		According to a legend, cheese was discovered 4,000 years ago when an Arabian merchant journeyed across the desert, carrying a supply of milk in a pouch.
		That night he drank the whey and chowed on the cheese, and thus, so the story goes, our beloved cheese was born.
		Today, cheese continues to be one of the most versatile, delicious foods craved from coast to coast and around the world.
	blatchley.ssd.k12.ak.us /apps/gregh/history.htm (360 words)

	MSN Encarta - Search Results - Limburger (cheese)
		Limburger (cheese), semisoft cow’s milk cheese with an edible rind, a soft, white interior, and a strong, slightly salty flavor.
		Cheese, nutritious food made from the milk of cows and other mammals, including sheep, goats, buffalo, reindeer, camels, yaks, and mares.
		Cheese : pictures of cheese and cheese making
	encarta.msn.com /Limburger_(cheese).html (94 words)

	Limburger cheese - MSN Encarta - Limburger (cheese) (Site not responding. Last check: 2007-11-06)
		(1) Limburger cheese is the food prepared by one of the procedures set forth in The name of the food is “limburger cheese”.
		Incidentally, Limburger cheese was first made in The Netherlands by monks.
		Limburger Cheese - A highly aromatic whole cow's milk cheese with a cream-colored interior and a light grayish brown surface.
	www.globalinfogroup.com /glig/limburger-cheese.html (403 words)

	On Limburger cheese (Site not responding. Last check: 2007-11-06)
		The only difference was that when you opened Limburger, it was a block of cheese.
		I have known some Limburger cheese fanatics who were treated like lepers.
		He said I was crazy because Limburger cheese always smelled spoiled.
	www.rharpster.com /limburg.htm (496 words)

	Cook's Thesaurus: Semi-Soft Cheeses
		Cheeses lose character when frozen, but many semi-soft cheeses can be frozen and thawed without losing too much flavor, though some become crumbly.
		Chaubier cheese Notes: This mild French cheese is made with a blend of cow and goat milk.
		Morbier cheese Pronunciation: MOR-byay Notes: This creamy and mild cheese has a dark stripe running up the middle, a reference to earlier times when a layer of ash was added to the cheese to protect it from insects.
	www.foodsubs.com /Chessoft.html (1522 words)

	Limburger?
		Limburger is mainly a cheese to eat on crackers or as you did on pumpernickel with the onion.
		He bought a few pounds of Limburger and stashed little pieces of it all over the cabin.
		Limburger is best eaten plain on bread - please no white sandwhiches, a good sourbread with a decent
	www.cyclingforums.com /archive/index.php/t-71933 (1577 words)

	Limburger Cheese and Onion Sandwich (with optional Liverwurst) (Site not responding. Last check: 2007-11-06)
		Limburger Cheese and Onion Sandwich (with optional Liverwurst)
		My grandmother often ate the sandwich with just the cheese (it is available as a spread) and sliced onions.
		Both the cheese and meat have a very strong flavor, one which must be acquired.
	members.aol.com /tfost123d/padutch/limburger.html (207 words)

	Limburger cheese - Encyclopedia, History, Geography and Biography (Site not responding. Last check: 2007-11-06)
		Limburger cheese - Encyclopedia, History, Geography and Biography
		This page was last modified 01:11, 7 May 2005.
		This encyclopedia, history, geography and biography article about Limburger cheese contains research on
	www.arikah.net /encyclopedia/Limburger (137 words)

	BAITS
		Here's a old favorite stink bait recipe that uses 80% cheese, at least 3 years old, 5% calf starter that you can purchase at any feed store, 5% dried animal blood, 5% peanut butter and flour.
		Mix all the ingredients together, except the flour, until it reaches a creamy texture.Slowly add flour a little bit at a time, and continue blending until you achieve the right consistency.Use this bait with either sponge baits or tube baits.
		Cook a large amount of cheese in a large flat disposable cake-pan over a open fire.
	www.angelfire.com /in2/catfishing/newpage4.htm (747 words)

	Limburger - Reviews on RateItAll (Site not responding. Last check: 2007-11-06)
		This cheese is evil, the devil himself would not eat this, flies wont touch it, the smell is like a dead sheep that has been lying in the sun for 2 weeks..
		Anyone who actually likes limburger cheese is certainly welcome to eat my share of it.
		My father is a limburger fan and my mother, for some reason I have never figured out, used to make him limburger sandwiches..sometimes she would heat it up in the microwave, tainting the air (and anything heated up in the microwave) for weeks.
	www.rateitall.com /i-2672-limburger.aspx (570 words)

	Books: Taste of Wisconsin
		Learn how Wisconsin’s famous Cow Pie was born and hear the tale of the last limburger cheese factory in the nation.
		But even though there’s just one limburger factory left in the nation, the Chalet Cheese Co-op, there are still enough limburger lovers to consume close to one million pounds a year, the amount the cooperative produces annually.
		At two months, the core is almost gone." He says most people prefer limburger between six weeks and eight weeks old." From two to three months, the core is gone, it’s soft and spreadable, the salt has blended in, and the cheese has a kind of sweet flavor.
	www.globaldialog.com /~tallen/books.html (4551 words)

	American Profile
		America's only Limburger cheese plant still is located here, as is the only U.S. plant making Swiss cheese in wheels, rather than today's standard blocks.
		The curds are molded into cheese, with 10 pounds of milk needed to make a pound of cheese.
		Retired cheese dealer Doran Zwygart, a third-generation Monroe resident and amateur historian, is one of the center's volunteers who explains to visitors how bacteria produces gas that creates the holes, or "eyes," in Swiss cheese.
	www.innserendipity.com /news/AmProfile.html (550 words)

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