Victor Boersma wrote: > > The inhabitants of the capital of Limburg, Maastricht, refer to Limburger > cheese as > > "ROMMEDOUX" > > They actually prefer drinking beer to drinking Aquavit with it. > Personally, I prefer a good California white. But than, as an inhabitant > of the deep south of Northern California, you wouldn't know as much about > wine as about garlic.
As an inhabitant of the even deeper south of Southern California, I have decided that I need to expand my appreciation of fine wine so that I may face Vic on a nose-to-nose basis. So I went down to the corner gun shop / package liquor store (hey don't laugh, they NEVER been robbed). I solicited the clerk's opinion, and he recommended a liter of the June vintage of Night Train. Excellent value for a classic chateau, in plentiful supply, and the brown bag was free. I then asked about their cheese selection, but the consensus of customer opinion was that a soft cheese would overly resonate with the natural bouquet of the NT. One gent said something about never trusting a food that's allowed to rot twice. Hmmm. Instaed, I bought a pound of Fritos corn chips. Vic, I'll let you know later how this all comes out. But not too bad, so far! > > I believe that Rommedoux is a contraction of the dialect version for cream > (room/raum) and the french for soft. Soft cream. There is no mention of > the olfactory pleasures that come with rommedoux. > > Ciao, > > Vic Chow, Ed
