Randy Chandler
Limburger cheese is a semi-soft, washed-rind cheese that originated in the historical Duchy of Limburg, now divided into Germany, Belgium, and the Netherlands. It is well-known for its strong smell, which has been compared to foot odour. Despite its stinky aroma, Limburger cheese is described as having an intense and complex flavour profile, ranging from tangy and earthy to slightly nutty, depending on the age of the cheese. Some people find the taste robust and sharp, while others describe it as rich and savoury. The cheese is typically eaten on crackers or bread and is said to be delicious when melted. While some people enjoy the unique taste of Limburger cheese, others may find it unpleasant or overpowering.
| Characteristics | Values |
|---|---|
| Taste | Earthy, nutty, tangy, robust, sharp, rich, savoury |
| Aroma | Funky, stinky, sweaty sock |
| Texture | Semi-soft |
| Type | Washed rind |
| Country of origin | Belgium, Germany, Netherlands |
| Current producer | Germany |
| Colour | Pale orange-brown |
| Serving temperature | Room temperature |
| Serving suggestions | Crackers, toasted rye bread, toasted pumpernickel, sardines, brown mustard, red onions, hot mustard, fruit preserves, fig preserves |
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What You'll Learn
Limburger cheese is an acquired taste
Limburger cheese is a semi-soft, washed-rind cheese that originated in the historical Duchy of Limburg, now divided between Germany, Belgium, and the Netherlands. The washing of the rind contributes to its strong smell, and while the rind is edible, it is recommended to cut it off before serving to reduce the odour. Limburger cheese is typically made from pasteurised cow's milk sourced from local organic farms, ensuring quality, freshness, and sustainability.
The taste of Limburger cheese can be quite polarising, and it is considered a bold and adventurous choice for those willing to explore unique flavour profiles. Some people describe the taste as pleasant and smooth, while others find it terrible and comparable to rotting mushrooms. The cheese is known to have a strong aftertaste that may not be appealing to everyone. It is recommended to bring the cheese to room temperature and pair it with strong-flavoured crackers or bread to enhance the experience.
Limburger cheese goes through three distinct stages of aging, which impact its taste and aroma. In the first stage, the cheese is fresh and mild, similar to feta, with a yeasty smell. During the second stage, the cheese becomes rich and creamy, starting to develop its characteristic stink. By the third stage, the cheese is soft, almost runny, and has an extremely strong odour. The ageing process allows for a range of taste experiences, from mild to intense, catering to different preferences.
Overall, Limburger cheese is a unique and complex cheese that may not appeal to everyone's taste buds initially. It is an acquired taste due to its strong aroma and distinct flavour profile. However, for those adventurous palates willing to give it a try, Limburger cheese can offer a captivating and memorable sensory experience.
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Limburger's smell is worse than its taste
Limburger cheese is a semi-soft, washed-rind cheese that originated in the historical Duchy of Limburg, now divided into three countries: Germany, Belgium, and the Netherlands. It has a reputation for being a smelly cheese, and its aroma has been compared to foot odour. However, many people find that Limburger's smell is worse than its taste.
The taste of Limburger cheese is unique and complex, with an intense and robust flavour profile that can be quite polarising. Some describe the taste as rich and savoury, while others find it sharp and tangy with an earthy or slightly nutty character, depending on the age of the cheese. While some people enjoy the strong flavour of Limburger, others find it too overpowering to be pleasant.
The smell of Limburger cheese is often described as funky, pungent, and stinky. It is said to be so strong that it can be off-putting to some people, and it has even been compared to sweaty socks or rotten cauliflower. However, it's important to note that the rind of the cheese, which develops as a consequence of regular washings, contributes most to the strong aroma. Removing the rind before serving can help reduce the odour.
Despite its notorious aroma, Limburger cheese is well-loved in numerous countries, especially in Germany, where it is currently the sole producer in Europe. Many people who have tried Limburger cheese report that while the smell can be intense, the taste is not as bad as expected. Some even describe the taste as extremely pleasant and delightful. It is often recommended to let the cheese come to room temperature before serving to enhance its flavour.
In terms of serving suggestions, Limburger cheese is commonly enjoyed on crackers, toasted rye bread, or pumpernickel. It can also be paired with strong-flavoured whole-grain crackers, fruit preserves, red onions, mustard, or even sardines and onions in a sandwich. Some people also like to melt Limburger cheese slightly before consuming it. When it comes to storage, it is essential to keep Limburger cheese in a tightly sealed container to prevent its odour from affecting other foods in the refrigerator.
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Limburger cheese tastes best when fresh
Limburger cheese is a semi-soft, washed-rind cheese that originated in the historical Duchy of Limburg, now divided into three countries: Germany, Belgium, and the Netherlands. It is known for its bold, complex, and unique flavour profile and a strong aroma. Limburger cheese is well-loved in numerous countries, especially in Germany, where it is widely produced and consumed.
The cheese has a robust and sharp taste that can be rich and savoury. Its flavour can range from tangy and earthy to slightly nutty, depending on its age. Limburger is typically consumed fresh or aged, with each stage offering a distinct taste and aroma. When consumed fresh, directly out of the fridge, it has a mild, crumbly texture and a subtle yeasty smell, similar to feta cheese. This stage is ideal for those who prefer milder flavours.
As Limburger ages, its flavour intensifies, and its aroma becomes more pronounced. After two to three months, the cheese develops a rich and creamy texture with a stronger smell, reminiscent of mature Brie. At this intermediate stage, bringing the cheese to room temperature enhances its flavour. The rind, which is edible, contributes to the overall strength of the cheese and can be washed and dried to reduce the odour.
For those who embrace strong flavours, aged Limburger offers a unique sensory experience. After four months or more, the cheese becomes soft, almost runny, and its aroma intensifies significantly. This mature version of Limburger is not for the faint of heart, but those who appreciate its distinct characteristics describe it as delicious and wonderful.
To summarise, Limburger cheese is at its best when fresh for those who prefer milder flavours. However, for those who enjoy strong, complex flavours, aged Limburger can be a delightful sensory experience. The key to fully appreciating Limburger cheese is to understand its unique ageing process and choose the stage that aligns with your taste preferences.
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Limburger cheese tastes good with certain foods
Limburger cheese is a semi-soft, washed-rind cheese that originated in the historical Duchy of Limburg, now divided into three countries: Germany, Belgium, and the Netherlands. It is known for its strong smell, which has been compared to foot odour, but its taste is described as earthy, nutty, rich, and savoury. While Limburger cheese certainly has a distinctive aroma and flavour, it is well-loved in numerous countries and prized for its unique qualities.
When it comes to pairing Limburger cheese with food, there are several options that can complement its bold flavour. Here are some suggestions:
- Crackers: Limburger cheese can be enjoyed on crackers, especially strong-flavoured whole-grain crackers like Rykrisp. This helps to balance the cheese's intensity.
- Toasted bread: Toasting bread, such as rye or pumpernickel, and topping it with butter and Limburger cheese is a delicious way to enjoy the cheese. Microwaving it for a few seconds until the cheese slightly melts can enhance the flavour.
- Preserves: Fruit preserves, such as fig preserves, can be paired with Limburger cheese to cut through its funkiness and provide a sweet contrast.
- Sandwiches: Limburger cheese is commonly used in sandwiches, often paired with onions, sardines, and brown mustard on pumpernickel bread. This combination creates a robust and satisfying flavour profile.
- Pickles and sour cream: In some regions, Limburger cheese is served with pickled herring, sour cream, and onions, offering a tangy and creamy contrast to the cheese's earthiness.
It is worth noting that the taste of Limburger cheese can vary depending on its age. When fresh, it has a mild, crumbly texture similar to feta, with a subtle yeasty smell. As it ages, it becomes richer and creamier, developing a stronger aroma. At four months or more, it becomes soft, almost runny, and extremely pungent. Therefore, experimenting with different ages of Limburger cheese and pairing them with various foods can lead to interesting flavour combinations.
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Limburger cheese tastes better when melted
Limburger cheese is a unique, washed-rind cheese with a strong flavour and an even stronger smell. Its taste ranges from mild and buttery to tangy and robust, with notes of earthiness and nuttiness. While its pungent aroma may be off-putting to some, Limburger cheese is a favourite among those who enjoy robust flavours. Its soft and creamy texture, a result of the high-fat content in cow's milk, gives it a rich and indulgent mouthfeel.
When melted, Limburger cheese takes on a whole new dimension. The heat from melting transforms its strong flavour into something smoother and more indulgent. The cheese becomes creamy and spreadable, making it perfect for sandwiches, burgers, and even as a topping for salads or dips. The melting process seems to temper the sharpness of its flavour, creating a more balanced taste that enhances the overall dining experience.
One of the most popular ways to enjoy melted Limburger cheese is on toasted rye bread with a thick layer of butter. The combination of the melted cheese and butter creates a rich and decadent treat. Some people also like to add sliced apples, raw onions, and mustard to their Limburger sandwiches, creating a contrast of flavours and textures.
In Germany, Limburger cheese is often marinated with red onion, oil, vinegar, salt, and pepper, and served with good-quality bread. This method of preparation enhances the flavour of the cheese and makes it even more enjoyable, especially for those who find the smell or taste too strong on its own.
While Limburger cheese may not be for everyone, those who appreciate its unique characteristics often find that melting it improves its flavour and texture. The melting process seems to soften the intensity of its flavour, making it more palatable and enjoyable, especially when paired with complementary ingredients. So, if you're curious about trying Limburger cheese, consider melting it first to enhance your culinary experience.
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Frequently asked questions
Limburger cheese is renowned for its strong smell, often compared to foot odour, but its taste is described as earthy, nutty, rich, savoury, tangy, and sharp. Some people enjoy its complex and intriguing flavours, while others dislike its astringent aftertaste.
Limburger is a washed-rind cheese, which is the smelliest kind. The rind is washed and develops most of the strong odour, which can be reduced by cutting it off before serving.
Limburger cheese is often served at room temperature on crackers or bread, such as toasted rye or pumpernickel. It can be paired with strong-flavoured whole-grain crackers, fruit preserves, red onions, hot mustard, and sardines.
Limburger cheese goes through three stages of ageing. When fresh, it is mild and crumbly, like feta, with a yeasty smell. After two to three months, it becomes rich and creamy, with a stronger smell. After four or more months, it becomes soft, almost runny, and develops a full-on sweaty sock aroma.
Limburger cheese is produced mainly in Germany, the sole producer in Europe. It can be found in speciality shops and some supermarkets, but availability may vary depending on location.
