Traditional Limburger Sandwich To control the odor of Limburger

Traditional Limburger Sandwich
To control the odor of Limburger, rinse the rind or cut it off altogether, recommends Myron Olson of Chalet Cheese Co-op. And by all means, store Limburger in a glass jar. This will contain the smell without adversely affecting the cheese. "Limburger is a table cheese," says Myron. While you can include in any meal ("at breakfast with toast, in a sandwich for lunch, with potatoes for dinner"), you won't often find it listed as an ingredient in recipes. Myron explains: "It doesn't cook well because when you warm it, the heat intensifies the smell." He does advocate using very young, still-salty, shredded Limburger as a pizza topping. Still, if you are a traditionalist, this sandwich is the way to go.

Rye bread (dark or light, pumpernickel, sauerkraut rye, etc.)
Mustard (sweet-hot, brown, whole grain, etc.)
Sliced Limburger (at any age you prefer, washed or not, rind-on or rind-off)
Thick slices of sweet onion (Vidalia, Walla-Walla, etc.)

Layer the ingredients as you like into a sandwich. Myron Olson prefers sweet-hot mustard on one slice of bread and mayonnaise on the other. Then, as he recommends, "Wash it down with a beer!"