In article >,
Janet B > wrote:

> On Fri, 15 Jan 2016 19:17:21 -0600, Sqwertz >
> wrote:
>
> snip.
> >
> >The secret to Limburger is to let them age as they change drastically
> >during the time of manufacture and the "expiration" date. The U.S.
> >stuff has a 6-month shelf life - Never eat it unless it has less than
> >2 months left.
> >
> >-sw
>
> I agree. I think the sides of the brick should be concave and the
> cheese almost flowing.
> Janet US

I agree with both of you (I think we've had this conversation before)
but I just have no luck with what's left of the american limburger
"industry." When I was a youngster in Cincinnati (early '50s) we bought
american limburger in 16+ oz bricks. As I recall it was mostly from
Penna (Amish, I think) and after a day or three out of the fridge the
brick was (as Janet described) concave and the cheese had the
consistency of ... paint ... or something like that. (BTW, I don't
remember seeing any "best by" or "expiration" date on this cheese. Some
was prepackaged in several layers of paper & foil but you could also get
it cut and wrapped in the market.) Slice some onion and get some dark
rye and your favorite beer.

I like Bayerische OK, but the old american cheese was better. They made
it once, I'm certain they could do it again.

Sorry, this is old man talk ... nothing is as good now as it once was. I
remember my dad used to talk like this ... I'll go to bed now.

Good night,
Dave, in the Ozarks