Limburger rinse well, brush and cut into small pieces. Put in the cold milk, add a little salt, heat everything together while stirring. Stir flour in a little milk until smooth, add to the cheese milk and let it bubble up. Add pepper and nutmeg.
Remove the saucepan from the stove and add the butter and 2-3 beaten eggs. Now put the saucepan back on the stove and stir well until the mixture comes to a boil. Be careful, the cooking cheese likes to hit, do not bring to a strong boil, otherwise the egg white will curdle.
Aunt Lehnchen liked to mix a tablespoon of caraway seeds underneath and on top. She distributed the cheese in cups.
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