O, Landjaeger! My Landjaeger!

Apologies to Walt Whitman for that title.

Coincidence? I Think Not!

I suppose that those of us Americans of relatively recent Germanic vintage of some sort (Germany, Switzerland, Austria) are statistically likelier to have conversations about sausages and wursts than those of some other ethnic background. Granted, I’ve not actually conducted this particular type of combination geographic-linguistic research (but, hey NSF, feel free to send me some monies!) Still, I’m fairly confident that my hypothesis is not only testable, but also reasonably likely to produce my anticipated results. So somewhere on my recent road trip to Iowa and southern Wisconsin, the term “landjaeger (landjäger)” came up in conversation. As in my extolling the smoky virtues of them. As in Mike not ever having eaten one. As we were cruising the back roads south of Madison, seeking (and finding, though closed, Cheese Chalet Coop, the only American plant producing limburger cheese), we stopped at a gas station in Monroe (WI) because my bladder is the size of an acorn. Low and behold, what do I see hanging up by twos like some glorious snack ark getting ready for a 40 day-and-night deluge but landjaegers! I bought a pair (they are typically sold in pairs) and excitedly (very excitedly!) split them between us. How serendipitous!

landjaeger1

Speak Softly and Carry a Meat Stick

For those of you who haven’t had the pleasure of indulging in one of these (and are omnivores), a landjaeger is a meat snack. Like lottery machines and cigarettes, meat snacks are a mainstay of convenience stores (Slim Jims™ is perhaps the most well known). But landjaegers aren’t mere meat sticks. For one thing, they aren’t as well known outside of certain regions with large populations of Germanic ancestry; this is unlike beef jerky (which seems to be ubiquitous). Therefore, they are likelier to be produced locally (and, by extension, have a smaller market area). And they are often made by real butchers instead of in giant factories. Landjaegers are created with beef and pork, salt and spices, and smoke. The smokiness is integral to the landjaeger. You see, these babies are cooked/smoked and dried, making them shelf-stable and free from the need for refrigeration. That’s why I found them hanging next to the cash register at the Monroe BP station.

Landjaeger, directly translated, means “country (land) hunter(jäger)”, perhaps owing to its popularity with hunters or others about to spend a lot of time outdoors. Certainly hunters (or hikers or long-distance cyclists) would find these to be delicious yet portable snacks. But no need to go outside—enjoy them indoors (or on a country drive in Wisconsin!)

Zuber’s and Ruef’s

So, my first Wisconsin landjaeger was made by Zuber’s Meats of Monroe Wisconsin. Now that was definitely local, given that we’d stopped at a Monroe gas station. We enjoyed them as we drove on to New Glarus Brewing for an afternoon beer. In the über-Swiss town of New Glarus itself, we stopped at Ruef’s Meat Market, hoping to find more landjaegers, as we’d eaten the two purchased earlier. Alas, there weren’t any. But as luck would have it, another customer told us they often had a few extra in the back. We asked and were rewarded with some Ruef’s landjaegers. And, as luck would have it again, a stop at a gas station the next day yielded some more Zuber’s landjaegers. More souvenirs to add to my collection of fourteen Wisconsin cheeses, several liqueurs, and a couple of cookbooks!

Zuber's in the front, Ruef's in the back
Zuber’s in the front, Ruef’s in the back
Ruef's in the front, Zuber's in the back
Ruef’s in the front, Zuber’s in the back

Want Your Own?

If you have a German butcher or delicatessen in your neighborhood, see if they carry them. But if not, Zuber’s and Ruef’s do ship landjaegers. Because these babies are cooked, they can be mailed to your home.

Share

I Heart Ewe

B(l)aaah, B(l)aaah, B(l)aaah

The heading is the answer to “what does the sheep say”. Well, it’s ONE of the answers! Another answer is “ try my delicious cheese”! Sheeps milk is one of the Big Three in the cheesemaking world (the others being cow and goat). Indeed, many fine (and well known) cheeses are the product of Ovis Aries, including Pecorino Romano, feta, Roquefort, Manchego. These are readily available in grocery stores, even in the small city in which I live. What IS more difficult to source, though, is fresh sheep’s milk cheese, even in places like my semi-local Whole Foods in Indianapolis.

PetitNuageWithBerry1

Fresh chèvre, the caprine (read: goat) white log of spreadable cheese, seems to have exploded in popularity within the past 10-15 years, going from exotic ingredient to supermarket mainstay. While not as ubiquitous as Slim Jims at a convenience store, fresh goat cheese has become so common that I can find multiple brands in my Muncie grocery stores. And I hardly live in a bastion of gastronomic innovation. But fresh sheep’s milk cheese? Nope.

PetitNuage1

Landmark Creamery’s Petit Nuage

On a recent food landscape exploration road trip to eastern Iowa and southern Wisconsin, I discovered Landmark Creamery’s Petit Nuage (or rather the wonderful staff at Fromagination helped me discover it). “Nuage” means “cloud” in French, and this little cloud is aptly named. Sold in a four-pack of crottin-sized, 1-oz. (28 g) buttons, Petit Nuage has a crisp, bright flavor underscored with grassiness. It’s mild flavor pairs well with berries and fresh herbs like parsley or chives. As a breakfast treat, I’ve enjoyed it drizzled with a mild honey (such as dandelion); avoid matching this with an assertive honey, which would overwhelm the cheese flavor. The cheese is smooth and spreadable, with a (very) slight granularity that add some real textural interest. I imagine this cheese would work well in salads, slightly warmed, though I’ve not tried that yet. Petit Nuage is a seasonal offering from Landmark, available from February to October.

PetitNuage2

About Landmark Creamery

PetitNuageWithHoney

Landmark Creamery is a relatively new operation, the owners having met each other only in 2009. The two owners (or two Annas) are women, Anna Landmark and Anna Thomas Bates. According to their website, they met at a potluck for a group of women in sustainable agriculture. This serendipitous meeting grew into a cheesemaking operation!

Landmark Creamery also makes a couple of other cheeses, such as Anabasque (an aged sheep milk cheese). Indeed, that particular cheese is on my dinner menu for tonight. I sampled Anabasque at Fromagination and was taken with that offering as well. Sadly, I don’t believe either cheese is available in Indiana yet, so I’ll have to consider a return trip to Wisconsin!

PetitNuageWithBerry2

A Reminder

Don’t forget to bring your cheeses (Petit Nuage or any other cheese) to room temperature before enjoying them. Taking them out about an hour before you plan to serve them should suffice, assuming your house isn’t refrigerator-cold. Serve cheese too cold and you risk suppressing the flavors, losing your ability to taste the complexity of various cheese.

Share