From Wikipedia:
suggests that it originates in Belgium and has been made in Germany and the US.
The limberger I’ve seen here is from the US. The US has quite a thing about it as a very smelly cheese. I suppose it would be possible to find it sourced from Belgium or Germany but I think of it as an American cheese first.
Actually Frischkäse is more like cream cheese than farmer’s cheese. But then again, both are different types of soft cheeses (cheeses that are not ripened or aged), so I guess they’re almost the same thing. I just remember farmer’s cheese being more crumbly and drier than Frischkäse.
German’s put really weird stuff on their pizzas (eggs??? pineapple??? banana??? corn??? kidney beans??? asparagus??? pine nuts??? leek??? spinach??? :eek: ). I can’t count the times I have had cravings for a nice greasy American pepperoni pizza with extra cheese.
Pineapple and spinich are common enough here in America as toppings, too. Asparagus is quite awesome on pizza, although it’s not common here except for the specialty pizza kitchens. Kidney beans and bananas, though, are quite bizarre.
How about Colby (about a third of the way down the page)?
Even better than American, it’s from Wisconsin. Is Colby ever seen abroad?
You can feed cheese food to cheese. That’s where cheese product comes from, it’s what cheese craps.
In my opinion, the best American cheese is Maytag Blue, although even a lot of Americans don’t know about it. It’s up there with Stilton and Roquefort to complete my triumverate of favorite blue cheeses. I don’t think I’ve ever seen it abroad though.
I was in either Germany or Austria (I think either Vienna or Munich, but it might’ve been Berlin) when I ran into a pizza topped with tuna fish. I was really hungry and that was all they had ready, so that’s what I had. Truly bizarre.
Tuna fish pizzas are some of the most popular in Germany. Here is a link (NOTE: it’s a .pdf file) to the menu of one of my favourite Pizzerias from where I went to college. It has 128 different types of pizza. Some of the more unusual combinations are the following:
FruchtCurry: banana, pineapple, curry :eek:
DiNapoli: broccoli, fresh tomatoes, gorgonzola, garlic
Gemüse: artichokes, corn, bell peppers
Oriental: chicken, banana, almond, curry :eek:
Rohkost: fresh carrots, fresh cucumbers, fresh tomatoes
Titanic: tuna, scallops, smoked salmon, shrimp, mozzarella
TresenPlus: fried calamares, mushrooms, garlic sauce, curry, extra cheese
Some of the combos on that menu are beyond strange! 
If you need (American) cheese facts, you can always get the facts from the G-men.
You curd have kept that to yourself. Just in Casein flammatory posters come beat us both for our Stilton language. If they do, I’ll Edam up.
I actually tried to locate Maytag Blue when I was living in Savannah. After a couple weeks of searching I was finally advised that it was banned in much of The South under the Blue Cheeze Laws.
Hicks.
SHHH!! If too many people find out about Maytag, there won’t be enough for us!
And yes, The founder of Maytag Dairy was the son of the founder of the applicance company. They probably don’t make enough to export.
What do they mean by “curry”? Curry sauce? Curry powder? Curry leaves?
Tim.
One of the tastiest pizzas I ever had was tuna and onion. I had it in Italy, and it was made with Italian canned tuna, which is packed in olive oil. Lovely combination.
Try a white pizza (no tomato sauce) with smoked salmon, capers, and chevre. A bit salty, but very nice.
Rick
Blue Cheese Laws? Are you serious? Is there such a thing?
curry sauce!
When I think of processed American cheese (other than Kraft singles), I think of Velveeta.
I give you my word, as a Spaniard.
Never heard it called Tasty Cheese here in Australia.
Tasty cheese here, is the same as in New Zealand (and possibly other parts of the world). It is a cheddar cheese that is a little stronger in flavour than colby