Randy Chandler
Limburger cheese is a semi-soft, washed-rind cheese with a unique and intense flavour profile. It is known for its pungent odour, often compared to body odour, which is caused by the bacterium Brevibacterium linens. Limburger cheese originated in the historical region of Limburg, which is now divided among Belgium, Germany, and the Netherlands. It was first produced in the 19th century by Trappist monks in Belgium and has since become a German-Canadian cultural marker.
| Characteristics | Values |
|---|---|
| Country of origin | Belgium, Germany, and the Netherlands |
| Region of origin | Limburg |
| Creators | Trappist monks |
| Current major producer | Germany |
| Other producers | Canada, the United States |
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What You'll Learn
Limburger cheese was first made in the 19th century
Limburger cheese, known for its robust and intense flavour profile, was first made in the 19th century. It originated in the historical Duchy of Limburg, which is now divided among Belgium, Germany, and the Netherlands. The cheese is especially known for its pungent odour, often likened to body odour.
In the 19th century, Trappist monks in Belgium were the first to produce Limburger cheese. Specifically, it was first made near Liège in the Duchy of Limburg, a hilly area between the Vesdre and Meuse rivers. Today, this region is known as the "Land of Herve", and Herve cheese is considered a type of Limburger.
Limburger is a semi-soft, washed-rind cheese made from cow's milk. It is known for its reddish-brown rind and creamy texture. The characteristic odour of Limburger is caused by the bacterium Brevibacterium linens, which also contributes to the maturing process. When young, the cheese has a firm and crumbly texture, becoming softer and smoother as it ages. After about three months, the cheese develops its notorious smell and a strong flavour.
While Limburger was first made in Europe, it was also produced in the United States as early as 1867. It was introduced to the US by Swiss immigrants in Green County, Wisconsin. Today, the only producer of Limburger cheese in the US is the Chalet Cheese Cooperative in Monroe, Wisconsin. Meanwhile, most of the Limburger cheese in Europe is made in Germany, the sole producer in the continent.
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Trappist monks in Belgium were the first makers
The Trappist monks who first crafted Limburger cheese were based near Liège in the Duchy of Limburg, an area that is now part of multiple countries due to political and geographical changes over time. The cheese got its name from the markets in Limbourg, where it was first sold.
Limburger is a semi-soft, surface-ripened cow's milk cheese with a reddish rind formed by corynebacteria. This rind gives the cheese its distinctive odor, which develops as the cheese ripens. The bacterium Brevibacterium linens is responsible for the cheese's notorious smell and maturing process.
While the Trappist monks are known for being the first makers of Limburger cheese, they are also renowned for producing some of the finest beers worldwide.
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Limburger is now mostly made in Germany
Limburger cheese is a semi-soft, washed-rind cheese with a creamy texture and a strong flavour. It is known for its pungent odour, often compared to body odour. The cheese originated in the historical Duchy of Limburg, which is now divided among Belgium, Germany and the Netherlands. The cheese was first produced in the 19th century by Trappist monks in Belgium.
Limburger was first introduced to the United States in 1867 by Swiss immigrants in Green County, Wisconsin. By the late 20th century, most of the Limburger cheese in Europe was being produced in Germany, with the only producer in the US being the Chalet Cheese Cooperative in Monroe, Wisconsin. The cheese is made farm-to-table and only one master cheesemaker, Myron Olson, is certified to make it.
Limburger cheese is typically formed into small bricks, squares or cubes. It has a reddish-brown rind and a creamy, ivory interior. When young, the cheese has a firm, crumbly texture and a salty flavour. As it ages, the cheese becomes softer and smoother, and after about three months, it develops its distinctive smell due to the bacterium used in the fermentation process.
While Limburger cheese is now mostly made in Germany, it continues to be a popular delicacy in the Midwest region of the United States, particularly in Wisconsin, where it is enjoyed by the descendants of German immigrants. The Limburger sandwich, typically accompanied by brown mustard, remains a menu staple in this region.
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Limburger is also produced in Canada and the US
Limburger cheese is produced in small quantities in North America. In the United States, it was first produced in 1854 by the F.X. Baumert cheese factory in Antwerp, New York. It was also produced in 1867 by Rudolph Benkerts in his cellar from pasteurized goat's milk. Limburger was first made in the US by Swiss immigrants in Green County, Wisconsin, and was considered a working-class cheese. Today, the only Limburger producer in the US is the Chalet Cheese Cooperative in Monroe, Wisconsin. The cooperative takes great pride in upholding traditional techniques to ensure the highest quality of Limburger cheese. The cheese is made from the milk of 19 farms, a unique blend of 75% Holstein and 25% Brown Swiss. They currently produce about 600,000 pounds of Limburger a year, sold to loyal customers.
In Canada, Limburger is produced by the Oak Grove Dairy in Ontario, also known as the Oak Grove Cheese Company in New Hamburg, Ontario. Limburger is a German-Canadian cultural marker. The production process of Limburger involves an aging process that gives it its distinctive characteristics. The cheese is regularly washed in a salt brine, contributing to its characteristic aroma and the development of a pale pinkish-orange rind. After one month, the cheese is firm and crumbly, similar to feta cheese. After two months, it becomes creamy and smoother. After three months, the cheese produces its notorious smell due to the bacterium used to ferment it.
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The cheese is known for its strong smell and flavour
Limburger cheese is known for its strong, pungent smell and robust flavour. The cheese's aroma has been described as earthy, mushroomy, funky, and reminiscent of sweaty socks or dirty feet. This distinct smell is due to the bacteria used during the production process, specifically Brevibacterium linens, which is also responsible for human body odour and foot odour. The same bacterium is found in other smear-ripened cheeses.
The cheese's bold and unique flavour has captivated both cheese enthusiasts and culinary professionals. Limburger's taste can range from mild and buttery when young to tangy and robust as it ages. The interior of the cheese is soft and creamy, with a texture that becomes increasingly runny towards the rind. This creaminess is a result of the high-fat content in cow's milk, which gives Limburger a rich and indulgent mouthfeel.
The cheese originated in the historical region of Limburg, which spans parts of modern-day Belgium, Germany, and the Netherlands. It was first produced by Trappist monks in Belgium in the 19th century and later became synonymous with the town of Limburg an der Lahn in Germany. Today, Limburger is mainly produced in Germany, making it the sole producer in Europe. However, it is also manufactured in Canada by the Oak Grove Cheese Company in New Hamburg, Ontario, and in the United States by the Chalet Cheese Cooperative in Monroe, Wisconsin.
Despite its infamous reputation for its strong odour, Limburger has a dedicated fan base that appreciates its distinctive characteristics. The cheese is often stored in airtight containers and served with caution to avoid overwhelming those with sensitive noses. For those who enjoy strong cheeses, Limburger can be a versatile ingredient that can elevate a variety of dishes.
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Frequently asked questions
Limberger cheese was originally made by Trappist monks in the historical region of Limburg, which is now divided into parts of Belgium, Germany, and the Netherlands.
Limberger cheese was first made in the 19th century.
Limberger cheese is from the historical Duchy of Limburg, which is now divided into Belgium, Germany, and the Netherlands.
Limberger cheese is a semi-soft, surface-ripened cow's-milk cheese with a pungent odor and a creamy texture.
In the United States, Limberger cheese is only produced by the Chalet Cheese Cooperative in Monroe, Wisconsin. In Europe, most of the Limberger cheese is made in Germany.
