Frederic Melton
Limburger cheese is a semi-soft, creamy cheese with a strong smell and a unique flavour. It originated in Belgium and is now mostly produced in Wisconsin, USA, with only one producer remaining in the country, the Chalet Cheese Cooperative in Monroe, Wisconsin. Limburger is known for its pungent aroma, which has been likened to the smell of human feet and has been the subject of jokes and gags in popular culture. Despite its strong odour, Limburger has a dedicated fan base that appreciates its complex flavour profile, which can be controlled by the frequency of washings and the amount of ageing time. The process of making Limburger cheese is labour-intensive and requires skilled cheesemakers, making it a challenging business to retain employees.
| Characteristics | Values |
|---|---|
| Origin | Herve area of the historical Duchy of Limburg, Belgium |
| Current production location | Chalet Cheese Cooperative in Monroe, Wisconsin |
| Texture | Soft, creamy, semi-soft |
| Rind | Inedible, orange |
| Colour | Creamy to pale yellow |
| Taste | Strong, spicy, aromatic, earthy, tangy, sweet |
| Smell | Pungent |
| Forms | Blocks (5 inches square and 2 inches thick) |
| Wrapping | Manila paper and tinfoil |
| Aging time | Mild (1-2 months), Medium (3-4 months), Aged (5-6 months) |
| Pairing | Rye bread, onion, lager beer, strong black coffee |
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What You'll Learn
- Limburger cheese is made in the US by a single producer, Chalet Cheese Cooperative in Wisconsin
- It is a semi-soft, creamy cheese with a strong smell and spicy, earthy taste
- The cheese originated in Belgium but is considered German by many
- It is made from sweet milk and has been produced since the 15th century
- Limburger is often eaten in sandwiches with rye bread and onion
Limburger cheese is made in the US by a single producer, Chalet Cheese Cooperative in Wisconsin
Limburger cheese is a soft, creamy, semi-soft, or surface-ripened cheese with a distinctive odour and a strong, spicy, and aromatic taste. It originated in the Herve area of the historical Duchy of Limburg, which is now in Belgium, and was later brought to Germany, where it became extremely popular. German immigrants then introduced it to Wisconsin, where it has been a beloved staple ever since.
Despite its Belgian origins, Limburger is often considered a German cheese due to its widespread adoption and popularity in Germany. In the United States, Limburger cheese has a long history, especially in Wisconsin, where it was once produced in hundreds of cheese plants. Today, however, there is only one producer of Limburger cheese left in the country: Chalet Cheese Cooperative in Monroe, Wisconsin.
Chalet Cheese Cooperative is the last bastion of Limburger cheese production in the United States, carrying on the tradition and craft of this unique cheese. The cooperative is located in Monroe, Wisconsin, and is the only source of surface-ripened Limburger in the country. Their dedication to the art of cheesemaking ensures that Americans can continue to enjoy this strong and aromatic delicacy.
The process of making Limburger cheese is labour-intensive and requires a hands-on approach. The cheesemakers at Chalet Cheese Cooperative have perfected their craft over many years, using techniques that have been passed down through generations. The cheese is made from sweet milk, and the bacteria responsible for its distinctive odour and flavour, Brevibacterium linens, is carefully cultivated and maintained.
The master cheesemaker at Chalet Cheese Cooperative, Jaime Fahrney, has been making cheese since he was a teenager. He is one of Wisconsin's "Master Cheese Makers" and has dedicated his life to the craft. The cooperative sources milk from local family farms within a 15-mile radius, ensuring the freshness and quality of their milk supply. Despite the challenges of retaining employees and the labour-intensive nature of the work, Chalet Cheese Cooperative remains committed to producing this beloved cheese for its devoted fans.
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It is a semi-soft, creamy cheese with a strong smell and spicy, earthy taste
Limburger cheese is a semi-soft, creamy cheese with a strong smell and a spicy, earthy taste. It originated in the Herve area of the historical Duchy of Limburg, now in the French-speaking Belgian province of Liège. The cheese is especially known for its strong smell, which is caused by the bacterium Brevibacterium linens. The same style of cheese made in other regions is known as Limburger, while the name Herve is used for the Belgian variety.
Limburger cheese is made from sweet milk, as riper milk would result in a drier cheese. It has a soft, inedible rind, which gives the cheese its reputation as a "stinker". The rind is formed by washing the surface with a light salt solution over several days to weeks. The cheese is usually creamy to pale yellow, with a darker orange rind. It is found on the market in blocks five inches square and about two inches thick, wrapped in Manila paper and tinfoil.
The flavour of Limburger cheese is strong, spicy, and aromatic, with a hint of sweetness. The strength of the flavour can be controlled by the frequency of washing and the amount of ageing time. The cheese is often spread thickly on firm-textured 100% rye bread, with a large, thick slice of onion, and served with strong black coffee or lager beer. This sandwich is particularly popular among the descendants of Swiss and German immigrants in the Midwestern United States, especially in Wisconsin and Ohio.
Today, the only producer of Limburger cheese in the United States is the Chalet Cheese Cooperative in Monroe, Wisconsin. However, Limburger cheese is still produced in the territory of the old Duchy of Limburg, in Belgium, where it originated.
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The cheese originated in Belgium but is considered German by many
Limburger cheese is a semi-soft, creamy cheese with a distinctive odour and a strong, spicy, and aromatic flavour. It originated in Belgium in the Herve area of the historical Duchy of Limburg, now in the French-speaking Belgian province of Liège, near the borders with the Netherlands and Germany. The cheese is especially known for its strong smell, caused by the bacterium Brevibacterium linens, which develops during the aging process.
Despite its Belgian origins, Limburger cheese is often considered a German cheese. This is because Bavarians have been making it in large quantities since the 1800s, and German immigrants brought the cheese with them to Wisconsin in the United States. Today, Wisconsin is the only state in America still producing Limburger cheese, with a single cheese plant in Monroe, Wisconsin, producing all the surface-ripened Limburger made in the country.
The unique smell of Limburger cheese has made it a frequent subject of jokes and gags in popular culture, including in Looney Tunes, Little Rascals, and Three Stooges comedy shorts, as well as in the 1942 Abbott and Costello film "Who Done It?". Despite its infamous odour, Limburger cheese has a dedicated following, with some describing its flavour as "amazing" and "the best cheese on the planet."
The process of making Limburger cheese involves a hands-on approach, with each piece of cheese needing to be individually rubbed with a rag twice in a 7-day period. The cheese is typically aged for one to six months, with the mild variety aged for one to two months, the medium variety aged for three to four months, and the aged variety taking five to six months. Limburger cheese is often served thickly spread on firm-textured 100% rye bread, with a large, thick slice of onion, and accompanied by strong black coffee or lager beer.
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It is made from sweet milk and has been produced since the 15th century
Limburger cheese is made from sweet milk and has been produced since the 15th century. It originated in the Herve area of the historical Duchy of Limburg, which was then part of the Belgian province of Liège. Today, this cheese is known as Herve cheese or "Fromage de Herve", and it is still produced in the same territory. The name "Limburger" is used for the same style of cheese when it is made in other regions.
Herve cheese is made from raw cow's milk and is aged for three months in the ripening cellars of the Herve countryside. During this time, bacteria grow and create a glossy, reddish-brown coating on the cheese, which has a pale yellow interior. The flavour of the cheese deepens during the ripening process, becoming sweeter when young and spicier with age.
Limburger cheese is known for its strong smell, which is caused by the bacterium Brevibacterium linens. This odour has led to Limburger being considered a "stinker" and has even been referenced in popular culture, including in Looney Tunes, Little Rascals, and Three Stooges comedy shorts. Despite its pungent aroma, Limburger cheese has a dedicated fan base that appreciates its unique flavour.
In the United States, the only producer of Limburger cheese is the Chalet Cheese Cooperative in Monroe, Wisconsin. The cooperative uses milk from local family farms and employs a hands-on, labour-intensive approach to cheese-making. They produce between 450,000 and 500,000 pounds of Limburger cheese annually, continuing a tradition brought to Wisconsin by German immigrants in the 1800s.
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Limburger is often eaten in sandwiches with rye bread and onion
Limburger is a soft, creamy cheese with a soft, inedible rind. It is known for its strong smell, caused by the bacterium Brevibacterium linens. The cheese is usually creamy to pale yellow, with a darker orange rind. It can taste very strong, spicy, and aromatic, but also has a hint of sweetness. The strength of the flavour can be controlled by the frequency of washing and the amount of ageing time.
There are several variations of the sandwich, such as the addition of bologna, lettuce, tomato, roasted walnuts, and the use of white or French bread. Sometimes the rind of the cheese is rinsed or removed to weaken its odour.
Limburger cheese originated in the Herve area of the historical Duchy of Limburg, which was then in the Belgian province of Liège. It then gained popularity in Germany, where it was brought by immigrants to Wisconsin. Today, the only Limburger producer in the United States is the Chalet Cheese Cooperative in Monroe, Wisconsin.
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Frequently asked questions
Yes, Limburger cheese is still made.
Limburger cheese is believed to have originated in Belgium. Today, the only producer of Limburger cheese in the United States is the Chalet Cheese Cooperative in Monroe, Wisconsin.
Limburger cheese is made from sweet milk, also known as fresh milk. It is a soft, creamy cheese with an inedible rind.
Limburger cheese is known for its strong smell and flavour. It can taste spicy and aromatic, with earthy and tangy notes. However, the intensity of the flavour can be controlled by the frequency of washing and the amount of ageing time.
Limburger cheese is often spread thickly on firm-textured 100% rye bread, with a large slice of onion. It is typically served with strong black coffee or lager beer.
