Around The World in 80 Cheeses
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Limburger - Belgium, Germany & the Netherlands
Limburger cheese was born in the Duchy of Limburg, a state from the former Holy Roman Empire but is now the region that spreads across Belgium, Germany and the Netherlands. It has a particularly smelly odor (some might say it smells like feet), which makes its mild flavor quite surprising. The stinkiness comes from a special smear ripening process with bacterium. Once it's fully ripened, it turns from crumbly to creamy and is often prepared in a sandwich on rye with onion, accompanied by black coffee or a bold lager. That's a German sammy for ya.
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You're watching: Three Cheese Baguette
Three Cheese Baguette
You'll drool over this 3 cheese, bacon-wrapped baguette.
INGREDIENTS
- Blue cheese
- Cheddar cheese
- Mozarella
- 1 baguette
- Sun-dried tomatoes
- Bacon
METHOD
- Cut your cheeses into thin slices
- Slice baguette down the middle (like a sandwich)
- Layer cheddar, blue, and mozarella cheese inside the bread
- Top with sun-dried tomatoes
- Close baguette and wrap with bacon strips
- Put in oven and bake for 20 minutes at 350 degrees
- Slice and serve!