Found this helpful hint in an article that I had read:
“To control the odor of Limburger, rinse the rind or cut it off altogether, recommends Myron Olson of Chalet Cheese Co-op. And by all means, store Limburger in a glass jar. This will contain the smell without adversely affecting the cheese. "Limburger is a table cheese," says Myron. While you can include in any meal ("at breakfast with toast, in a sandwich for lunch, with potatoes for dinner"), you won't often find it listed as an ingredient in recipes. Myron explains: "It doesn't cook well because when you warm it, the heat intensifies the smell”.
1) Thinly sliced pumpernickel or whole grain bread, Limburger cheese, thinly sliced onions, butter and Pepper to taste.
2) Pumpernickel bread, preferably German, or crusty seeded rye bread, Limburger cheese, Anchovy fillets in olive oil.
3) Sliced pumpernickel or rye bread, Limburger cheese, thinly sliced onions, sliced liverwurst or Braunschweiger, horseradish to taste.
4) Rye bread (dark or light, pumpernickel, sauerkraut rye, etc.), Mustard (sweet-hot, brown, whole grain, etc.), Sliced Limburger (at any age you prefer, washed or not, rind-on or rind-off), Thick slices of sweet onion (Vidalia, Walla-Walla, etc.)