Limburger Cheese

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Limburger Cheese

MarkusHagenlocher, CC BY-SA 3.0, via Wikimedia Commons

About Limburger Cheese

Limburger is a well-known cheese originally from the historical Duchy of Limburg, which is now divided among three countries: Belgium, Germany, and the Netherlands. This cheese is famous for its strong, pungent aroma and soft, creamy texture with a mild, somewhat spicy flavor. It is often enjoyed on rye bread with onion and mustard.

Key Facts

Country of Origin Belgium
Specific Origin Limburg, Allgäu
Milk Type Cow’s milk
Rind Sticky, orange-brown
Texture Firm to spreadable
Flavor Meaty, farmyard
Aroma Pungent, body odor-like
Colors Straw-colored
Forms Brick shape
Age 3 months

What is Limburger Cheese?

Limburger cheese was first made by Belgian Trappist monks in the 1800s in Belgium's Limburg region. By 1830, German cheesemakers in Allgäu started producing it, and today, Germany is the top producer. Known for its strong odor, Limburger is actually milder in taste than its smell suggests. Initially firm and crumbly at four weeks, it softens and becomes creamier by three months, gaining a pungent aroma from Brevibacterium linens, the same bacteria that contributes to human body odor.

In the United States, Limburger is exclusively made at Chalet Cheese Cooperative in Monroe, Wisconsin, where it has been produced since 1885. Traditionally, it's a working-class cheese, enjoyed with dark bread, onion, mustard, and beer, a combination akin to the English ploughman’s lunch. Despite its declining popularity, it remains a distinctive feature of Wisconsin tavern menus.

Limburger's reputation in American pop culture includes references in works by Mark Twain and various classic comedy routines, underscoring its strong sensory impact. It remains a celebrated example of washed-rind cheeses, enjoyed in sandwiches or with simple accompaniments like boiled potatoes and butter.

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