The Longevity Of Limburger Cheese: How Long Can It Last?

Limburger cheese is a semi-soft, smear-ripened cheese with a strong smell caused by the bacterium Brevibacterium linens, which is also responsible for body odour. The cheese is known for its polarising intense flavour and aroma, which has been compared to foot odour. So, how long does it last?

When stored in the refrigerator, an unopened package of Limburger cheese can last for up to six months. If you choose to store it in the freezer, it will retain its quality for up to eight months, although freezing may affect the texture of the cheese. To extend the shelf life of Limburger cheese, it is important to store it properly, keeping it away from heat sources and wrapping it well.

Limburger cheese's shelf life

Limburger cheese is a semi-soft, washed-rind cheese that originated in the historical Duchy of Limburg, now divided between Belgium, the Netherlands, and Germany. The cheese is well-known for its strong smell, often compared to body odour or sweaty socks. The bacterium Brevibacterium linens, which is also found on human skin, is responsible for the cheese's distinctive aroma and reddish-orange rind.

The shelf life of Limburger cheese depends on how it is stored and whether it has been opened. If stored in the refrigerator, an unopened package of Limburger cheese can last for up to six months. Once opened, it is recommended to wrap the cheese properly in wax paper or plastic wrap to slow down the process of oxidation, which affects the quality of the cheese. When stored in the freezer, the shelf life of Limburger cheese can be extended, lasting for many months. However, freezing may affect the quality and texture of the cheese, making it more suitable for cooked dishes.

To ensure the freshness and longevity of Limburger cheese, it is essential to store it properly. The cheese should be kept in a cool environment, away from heat sources such as stoves, ovens, and direct sunlight. Additionally, it is crucial to wrap the cheese properly once the package has been opened to minimise air exposure.

It is important to note that the shelf life of Limburger cheese may vary depending on the production process, aging time, and storage conditions. The aging process can last from a few weeks to several months, influencing the taste and texture of the cheese.

When determining if Limburger cheese has gone bad, it is essential to look for common signs of spoilage. Dark spots or mould on the cheese indicate that it has gone bad and should be discarded. A bad smell or a change in colour are also indications that the cheese is no longer fresh and should be discarded.

How to store Limburger cheese

Limburger cheese is a semi-soft, smear-ripened cheese with a strong smell and a unique taste. To store it effectively, follow these steps:

Refrigerate

The best place to store Limburger cheese is in the refrigerator. It needs a cool environment, so the refrigerator is ideal. You can store unopened and opened Limburger cheese in the fridge, and it will last a long time.

Keep it away from heat sources

Heat can negatively impact the quality and shelf life of Limburger cheese. High temperatures will cause the cheese to melt, affecting its texture and flavour. Keep it away from heat sources such as stoves, ovens, and the back of the refrigerator. Avoid exposing the cheese to direct sunlight.

Wrap it properly

Once the package of Limburger cheese is opened, it is exposed to air, and oxidation occurs. Oxidation affects the quality of the cheese, so it is important to wrap it properly. You can use the original packaging or wrap it in plastic or wax paper.

Store in the freezer for long-term storage

If you want to store Limburger cheese for an extended period, you can keep it in the freezer. Freezing may affect the texture and quality of the cheese, but it will still be suitable for cooked dishes. Before freezing, cut the cheese into portions no larger than half a pound each and wrap them tightly in heavy-duty aluminium foil or plastic freezer wrap, or place them in a heavy-duty freezer bag.

The history of Limburger cheese

Limburger cheese, known for its strong smell, originated in the historical Duchy of Limburg, which is now divided between the modern-day Netherlands, Belgium, and Germany. The cheese is named after the capital of the historical duchy, Limbourg-sur-Vesdre, now in the French-speaking Belgian province of Liège. The Herve name has become the modern European protected name for the cheese, while the Limburger name is used for the same style when made in other regions.

Limburger is believed to have been produced in the Herve area of the Duchy of Limburg since the 15th century. It was first made in the 19th century by Trappist monks near Liège. The cheese was originally sold at markets in Limbourg and gained popularity in other areas, known by the name of its country of origin.

In the United States, Limburger was first produced in 1854 by the F.X. Baumert cheese factory in Antwerp, New York. It was also made in 1867 by Swiss immigrants in Green County, Wisconsin, and by Rudolph Benkerts in his cellar from pasteurized goat's milk. By the late 20th century, most Limburger was produced in Germany and the United States, with only a few producers remaining today.

The taste and smell of Limburger cheese

Limburger cheese is notorious for its strong smell, often compared to body odour, sweaty socks, or dirty feet. The bacterium Brevibacterium linens, which is also found on human skin and responsible for body odour, is partly responsible for the cheese's pungent aroma. Despite its off-putting smell, Limburger cheese has a dedicated fan base who appreciate its bold and distinctive flavour.

The taste of Limburger cheese is described as robust, sharp, rich, savoury, tangy, earthy, and slightly nutty. The texture is typically creamy and smooth, with a high-fat content that gives it a rich and indulgent mouthfeel.

When tasting Limburger cheese, it is commonly paired with robust flavours that complement its intensity. It is often served with dark bread, such as pumpernickel or rye, along with bold accompaniments like onions, mustard, pickles, and braunschweiger. It also goes well with Belgian-style ales and icy cold bock beer.

The combination of these flavours creates a unique and memorable sensory experience, making Limburger cheese a favourite among adventurous food enthusiasts. While its pungent aroma may be off-putting to some, those who can get past the smell are often rewarded with a complex and intriguing taste experience.

Limburger cheese recipes

Limburger cheese is a soft, creamy cheese with a distinctive smell and a strong taste. It is usually creamy to pale yellow, with a darker orange rind. It can be controlled in terms of strength by the frequency of washings and the amount of ageing time.

Limburger Mac and Cheese

This recipe is from Tenaya Darlington's 'Di Bruno Bros. House of Cheese'. It is a standard baked mac and cheese recipe with a milk-based cheese sauce, peppered with classic Limburger pairings.

Ingredients:

• 3 tablespoons unsalted butter, plus extra for buttering the pan
• 4 slices stale pumpernickel bread
• 1 large yellow onion, diced
• 2 to 3 tablespoons olive oil
• 2 cups dry macaroni (8 ounces)
• 1/4 cup all-purpose flour
• 2 cups whole milk, warmed
• 1 (8-ounce) brick Limburger cheese, cubed (with rind)
• 1 tablespoon brown mustard
• 1/4 teaspoon black pepper
• 1/2 cup grated Parmigiano-Reggiano

Method:

• Preheat the oven to 350° F and butter a 1.5-quart casserole dish or 8 x 8-inch square pan.
• Place the pumpernickel bread on an oven rack to dry out. If the bread is very stale, just toast it.
• In a skillet, sauté the chopped onion in olive oil over high heat. Once the edges turn brown, after about 5 minutes, set the onions aside in a bowl.
• Remove the pumpernickel toast from the oven, and cube it. Then use the same sauté pan to brown the bread cubes. You may need to add a little more oil. Sauté until the bread is very crisp, about 10 minutes.
• In a stockpot, bring 2 quarts of water to a boil, and add the dry macaroni. Follow the cooking instructions on the package, but cook it about 2 minutes less than required so that the pasta is just approaching al dente; check it after 5 minutes—it should stick to your teeth. Drain the pasta.
• To make the cheese sauce, melt the butter in a medium saucepan. Once the butter melts, turn down the heat and whisk in the flour. This will create a thick paste (roux). Stir constantly for 1 to 2 minutes as the raw flour taste cooks off: it should smell toasty.
• Gradually add the warm milk, whisking constantly to prevent lumps from forming. Stir the mixture over medium heat for 10 to 12 minutes, or until the sauce has thickened and coats the back of a wooden spoon. Remove the sauce from the heat and stir in the Limburger, brown mustard, sautéed onions, salt, and ground pepper.
• Pour the sauce over the macaroni and spread the mixture into a prepared casserole dish. Top with a layer of grated Parmigiano, followed by the pumpernickel croutons.
• Bake for 30 minutes or until the sauce around the edges bubbles. Serve with crisp beer and pickles.

Limburger Cheese Sandwich

This is a classic way to serve Limburger. It is usually served on freezer paper and washed down with a locally brewed beer. Some places even give you a breath mint!

Ingredients:

• 2 slices rye bread (dark, light, or pumpernickel)
• Brown mustard, prepared
• Limburger cheese, sliced
• Sweet onion (thick slices)

Method:

• Spread mustard on rye bread slices.
• Layer with Limburger cheese and sweet onion slices.
• Serve with your favourite beer.

Limburger with Fruit

Some people like to eat Limburger with fruit such as apple slices or strawberry jam. It can be served on rye bread with butter.

Frequently asked questions