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One way to serve Limburger is the Limburger sandwich. After three months, when the cheese has ripened, it becomes spreadable. The cheese is often spread thick (more than 0.5 cm or 0.2 inch) on firm-textured 100% rye bread, with a large, thick slice of onion, and is typically served with strong black coffee or lager beer. Alternatively, chunks ...
Limburger cheese: Originated during the 19th century in the historical Duchy of Limburg, which is now divided among modern-day Belgium, Germany, and Netherlands. The cheese is especially known for its pungent odor. One of the most traditional forms of eating Limburger is the Limburger sandwich. Maredsous cheese
Edam – a red-waxed semi-hard cows' milk cheese named after the town of Edam. Graskaas – "grass cheese", a seasonal cows' milk cheese made from the first milkings after the cows are let into the pastures in spring. Gouda – a semi-hard cows' milk cheese traditionally traded in Gouda, now often used as a worldwide generic term for Dutch ...
Limburger cheese originated in the Duchy of Limburg in Belgium. It is noted for its strong odor, caused by the bacteria which ripens the cheese. [23] It was commonly served with dark bread and onions until Prohibition went into effect in 1920, after which its popularity declined.
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Real Limburgian gooseberry vlaai with meringue. Deep-fried chipped potatoes are a very popular food item. They are called written in Limburgisch.However, unlike the 6–10 mm thick "French fries" which are normally served in American fast-food restaurants, Limburgian fries are more substantial (12–15 mm thick) and are typically fried in suet (preferably ox), similar to Belgian fries.
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Altenburger Ziegenkäse – a soft cheese from cow's milk and goat's milk with caraway seeds in the cheese dough. The surface is covered with white Camembert mould. Because of its protected designation of origin, the cheese may only be produced in the districts of Altenburger Land, Burgenland and Leipzig and the independent city of Gera.