It might be less well known here but in the United States it has been an essential item on the menu for a long time: the Limburger sandwich. Once the cheese is mature and spreadable after three months, it is spread thickly onto pure wholemeal rye bread. It is topped with a large slice of onion and
accompanied by a strong, black coffee or a lager. Up until well into the 1960s, this was the most popular sandwich made by German immigrants as a classic worker’s meal in the USA. In the meantime, there are just two Limburger cheese factories left in Monroe, Wisconsin and Linwood, Michigan. The sandwich is still a popular classic there today.