Regarding Limburger...other than eating it on bread or crackers, my mother would occasionally have it, when I was a kid, on a baked potato. I have also heard of it being served on "rounds" of sweet or red onion, or apple and pear slices.
On the few occasions that I have had limburger, I like to add a smear of a whole grain mustard...it seeems to balance out the strong taste and odor, however, the mustard does not overwhelm the cheese.
I imagine, as it is a soft cheese, you could also make a filo dough wrapper and bake it, like brie :v
This all reminds me of a recipe I once read for roasted beaver tail...
First, you need to scrub the beaver tail, marinate overnight in wine.
The next day, salt and pepper, and tie to a cedar plank.
Roast the planked tail, and baste often with butter. When the skin splits and turns a nice golden brown, it's done.
Remove the tail from the board, throw away, and eat the cedar plank. :shake: :bull: :blah: :youcrazy:
(Sorry, I couldn't resist)...
