tag:blogger.com,1999:blog-3115083762819846316.post2317022523183685435..comments2024-02-23T03:17:40.391-08:00Comments on Madame Fromage: Limburger HelperMadame Fromagehttp://www.blogger.com/profile/10303441163329031923noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-3115083762819846316.post-70395846112436647182011-07-07T15:32:56.145-07:002011-07-07T15:32:56.145-07:00Jean-Pierre,
Thank you for the comment. I am intri...Jean-Pierre,<br />Thank you for the comment. I am intrigued by your pairings and process. Most curious. --T.Madame Fromagehttps://www.blogger.com/profile/10303441163329031923noreply@blogger.comtag:blogger.com,1999:blog-3115083762819846316.post-23158771702623032332011-07-07T06:52:37.137-07:002011-07-07T06:52:37.137-07:00A very nice expression I heard in a French movie t...A very nice expression I heard in a French movie to describe the smell of cheeses such à Limburger (wich is my favorite by-the-way):<br />"The feet of God"<br /><br />I live 120 miles up north Quebec City and it seems people in this French-speaking province have also lost their French ancestors taste for such cheeses. Hard to find up here, but I can have some ordered by a special grocery store, good chance cause I'd have to ride 300 miles to Montreal to get some.<br /><br />I eat it invariably on "Ryvita" rye crackers, with either an apple or an apple sauce.<br />And... after I get it out of the refrigirator, I let it ripe at least a week under the "cloche à fromage" (room temperature).<br /><br />Well, glad to learn I am not the only person to love this cheese on this here Kraft Single loving continent.<br /><br />Jean-Pierre<br />jnpierregag@gmail.comAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-3115083762819846316.post-59713348187377050552011-01-22T12:43:04.175-08:002011-01-22T12:43:04.175-08:00Damn Maam, that looks awesome!Damn Maam, that looks awesome!Tupper Cooks!https://www.blogger.com/profile/13230176012993069224noreply@blogger.com