In another thread, INDIANRIVERFL posted, "Unfortunately Fowler, 100% of US limburger comes from a single creamery to the north of Monroe, Wisconsin. Which means we will be reviewing the type of shipping, storage, and age of the cheese. Not a bad thing in itself.
I like mine old and runny, with chopped onions and hard rye bread.
The creamery is on my 400 mile plus run through cheesy Wisconsin prior to returning to Florida for the ultimate of wine and cheese parties."
Here's the info from the Wisconsin Milk Marketing Board,
However, Limburger is also made in Germany. Doing a quick check at two supermarkets in Healdsburg, CA (a small town in Sonoma County wine country) this week, both of them have Halali Limburger made by Kaserei Champignon on the shelf.
It's been decades since I've had Limburger of any ilk. How do the cheese from the two sources/producers compare?
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