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Limburger

Limburger
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  • Made from pasteurized cow's milk

  • Country of origin: Belgium, Germany and Netherlands

  • Region: Duchy of Limburg

  • Type: semi-soft, smear-ripened

  • Fat content (in dry matter): 42%

  • Fat content: 27 g/100g

  • Calcium content: 497 mg/100g

  • Texture: crumbly, firm and smooth

  • Rind: washed

  • Colour: straw

  • Flavour: grassy, mild, mushroomy

  • Aroma: stinky

  • Vegetarian: no

  • Alternative spellings: Limburger Kase

Limburger is a semi-soft, washed-rind cheese that originated in the historical Duchy of Limburg, now divided into three countries; Germany, Belgium and Netherlands. The cheese is popularly known for its stinky aroma, which has been compared to foot odour. Today, most of the cheese is exclusively made in Germany, making them the sole producer in Europe.

Artisanal cheese makers prepare this cheese from pasteurised cow’s milk sourced from local, organic farms. As a result, the flavour of the cheese is mild despite the stinky aroma.

The exterior of the cheese is covered with a thin pale, orange-brown rind, an effect of regular washings.

In the first month, Limburger is firm and crumbly and becomes chalky and soft at the end of six weeks. After two months, the cheese is much smoother and creamy. After three months, Limburger acquires the infamous aroma due to smear-ripening bacterium. This cheese has a significant grassy and mushroomy taste underlined by a delicate tang at the end.

Limburger goes well with Belgian style ales and icy cold bock beer. It tastes best when it is served between two slices of dark rye bread and a slice of onion.

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