Patrick Oconnell
Limburger cheese is known for its strong smell and mild taste. While some have likened the smell to feet or sweaty socks, others have described it as yeasty or funky. The cheese is typically sold in blocks and can be aged to enhance its flavour and soften its texture. Limburger is often served on dark rye bread with mustard and raw onion, and is sometimes marinated in a dressing made from oil, vinegar, salt and pepper.
| Characteristics | Values |
|---|---|
| Smell | Like feet, sweaty socks, dead fish, sulphuric acid, or generic cheese |
| Intensity | Very strong |
| Taste | Like cheddar and mozzarella |
| Texture | Mildly crumbly, rich and creamy, soft, almost runny, rubbery |
| Colour | Pale yellow |
| Rind | Edible, but strong-tasting and odorous |
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What You'll Learn
- Limburger cheese is often described as smelling like feet or sweaty socks
- The rind is the source of the cheese's strong smell
- The cheese is said to have a mild taste despite its pungent odour
- Limburger is traditionally served on dark rye bread or crackers
- It is the only remaining place in the US where Limburger is made
Limburger cheese is often described as smelling like feet or sweaty socks
The cheese's pungent aroma has made it the subject of jokes and comedic fodder for celebrities such as Mark Twain and Charlie Chaplin. Despite its strong reputation, Limburger is considered by some to be milder than other washed-rind cheeses, such as French cheeses like Epoisses, Munster, and Maroilles.
The intensity of Limburger's smell also depends on its age. When the cheese is only a few weeks old, it has a mild, crumbly texture and a yeasty smell. As it ages, its odour becomes more pronounced, and by four months or more, it enters what some call "weapons-grade" territory, with a soft, almost runny texture and an overwhelming stink.
Limburger cheese is traditionally served on dark rye bread or pumpernickel, with toppings such as raw red onions, mustard, chives, and parsley. Some enthusiasts recommend marinating the cheese in a dressing made with oil, vinegar, salt, and pepper, and serving it with high-quality bread. While the smell may be an acquired taste for some, Limburger cheese has a dedicated following, with some people enjoying it since their childhood.
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The rind is the source of the cheese's strong smell
Limburger cheese is known for its strong smell, often described as similar to sweaty socks or feet. However, the cheese's infamy is largely due to its rind, which is the primary source of its potent aroma. Limburger is a washed-rind cheese, and like other cheeses in this category, it ripens from the outside in. This means that the rind, or outer layer, develops a particularly intense fragrance as the cheese ages.
The rind of Limburger cheese contains most of the "funk," to use a cheesy term, and it is responsible for the cheese's notorious reputation. When the cheese is only a few weeks old, it has a mild, crumbly texture and a faint yeasty smell. However, as it ages, the rind becomes more potent, contributing to the overall strength of the cheese's aroma.
At the intermediate stage, about two to three months before expiration, the cheese becomes rich and creamy, and its smell intensifies. While the rind is edible, it does amplify the odour. Those who are brave enough to indulge in Limburger at this stage may choose to eat the rind, adding an extra kick to their sensory experience.
As the cheese continues to age, it enters the "hardcore" phase. After four or more months, Limburger cheese becomes soft, almost runny, and its smell reaches new heights of pungency. The rind, now a powerful concentration of odour, is often cut off before serving to make the cheese more palatable to the faint of heart (or nose).
While the rind is the source of Limburger's strong smell, it is important to note that the cheese's aroma is not always an accurate predictor of its taste. Many have described the cheese's flavour as surprisingly mild compared to its potent fragrance. So, while the rind may be the culprit behind Limburger's stench, it is also a key component in the unique character and charm of this divisive cheese.
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The cheese is said to have a mild taste despite its pungent odour
Limburger cheese is known for its strong, pungent odour, often described as smelling like feet or sweaty socks. The cheese has been the subject of jokes and comedic fodder for centuries, with celebrities such as Mark Twain and Charlie Chaplin using it as material for their routines. Despite its infamous smell, Limburger is said to have a relatively mild taste. In fact, some have compared its flavour to a combination of cheddar and mozzarella.
The cheese's pungency is largely due to the presence of bacteria, which is introduced during the washing process. This process, known as "washing the rind," is common in cheese production and helps to encourage the growth of specific bacteria that contribute to the cheese's flavour and aroma. In the case of Limburger, the bacteria responsible for its distinctive smell is Brevibacterium linens, which is also found on human skin. This bacteria break down the fatty acids in the cheese, releasing volatile compounds that contribute to its strong odour.
While the smell of Limburger can be off-putting to some, those who appreciate its unique flavour often enjoy it in a variety of ways. Limburger is commonly served on dark rye bread or crackers, sometimes with raw onion, mustard, or cured meat. It is also used in sandwiches, paired with meats such as beefsteak tomato and braunschweiger. In Germany, it is traditional to marinate the cheese in a dressing made with oil, vinegar, salt, and pepper, and serve it with high-quality bread.
The strength of Limburger's odour can vary depending on its age. Fresh Limburger, just a few weeks old, has a mild, crumbly texture similar to feta and a slightly yeasty smell. As it ages, its odour becomes more pronounced, and its texture softens. By four months or more, Limburger reaches its peak pungency, with a soft, almost runny texture. However, despite its intense smell at this stage, its flavour is still described as mild compared to other strong-smelling cheeses.
Overall, while Limburger cheese may have a reputation for its powerful odour, its taste is surprisingly mild and enjoyable for those who can get past its pungent aroma. The contrast between its smell and taste has even led some to describe it as having a "charm" that adds to its appeal.
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Limburger is traditionally served on dark rye bread or crackers
Limburger cheese is known for its strong smell and mild taste. While opinions vary on its odour, it is often described as smelling like feet or sweaty socks. Despite its pungent aroma, Limburger is traditionally served on dark rye bread or crackers, with a variety of toppings and sides that complement its unique flavour.
Dark rye bread, preferably of the German Bauernbrot variety, is said to stand up to the intensity of Limburger. Toppings such as raw or thinly sliced red or purple onions, chives, parsley, and mustard are commonly added to enhance the flavour. Some also recommend spreading the cheese on the bread or crackers with a knife before topping it with onion and seasoning.
When it comes to beverages, a cold beer or a strong black tea are often suggested to accompany the cheese, depending on the time of day. For a true "Brotzeit" experience, as they say in Germany, one can marinate the Limburger by creating a dressing with oil, vinegar, salt, and pepper, and letting the cheese, dressing, and onions sit together in the fridge for a few hours before serving it on bread.
For those who prefer their Limburger on crackers, Ritz crackers or saltines are popular choices. The cheese can be sliced thinly and topped with raw onion, salt, and pepper, creating a tasty bite-sized snack. Limburger on crackers can also be enjoyed with a beer, providing a satisfying combination of flavours.
While the smell of Limburger may be off-putting to some, it is often said that the taste is milder than expected. By serving it on dark rye bread or crackers and pairing it with the right toppings and sides, one can fully appreciate the unique flavour of this traditional cheese.
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It is the only remaining place in the US where Limburger is made
Limburger cheese is notorious for its pungent smell, often described as resembling sweaty feet or socks. The cheese's strong odour is caused by the bacterium Brevibacterium linens, which is also found on human skin and contributes to body odour, particularly foot odour. Despite its infamous smell, Limburger has a dedicated following, with some enthusiasts appreciating its mild taste, which they claim is not as intense as the smell suggests.
Limburger cheese was first introduced in Belgium and later popularized in Germany, but today, the only remaining producer of Limburger cheese in the United States is the Chalet Cheese Cooperative in Monroe, Wisconsin. Founded in 1885 by five dairy farmers, Chalet Cheese Cooperative is now owned and operated by 21 member farms. The cooperative's Master Cheesemaker, Myron Olson, is the only cheesemaker in Wisconsin certified to make Limburger. Olson uses milk exclusively from the Cooperative's member farms and believes that the limestone-filtered water of south-central Wisconsin contributes to the high quality of his cheese.
The city of Monroe, Wisconsin, is proud of its Limburger heritage, with the infamous Baumgartner's Cheese Store and Tavern bearing a sign that proclaims it as "the only city in America where Limburger cheese is still made." Limburger cheese has been a frequent target of jokes and comedic fodder for celebrities such as Mark Twain and Charlie Chaplin. However, it has also found its fans, including Andrew Zimmern, the host of Travel Channel's "Bizarre Foods."
While Limburger cheese may be an acquired taste for some, it holds a special place in the culinary world, with enthusiasts embracing its unique aroma and flavour. Monroe, Wisconsin, remains the sole guardian of this distinctive cheese's tradition in the United States, preserving a piece of cheese history for aficionados and adventurous eaters alike.
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Frequently asked questions
Limburger cheese has a very strong smell and is often described as stinky. It is said to smell like sweaty socks or feet.
Limburger is a washed-rind cheese, which means it ripens from the outside in. The rind is where most of the strong smell is concentrated.
No, Limburger cheese has a surprisingly mild taste compared to its strong smell.
The smell of Limburger cheese can be reduced by cutting off the rind before serving or consuming it. However, removing the rind may also reduce the overall flavour of the cheese.
Limburger cheese is often served on dark rye bread or crackers, with raw onion, mustard, and cured meat. It can also be marinated in a dressing made with oil, vinegar, salt, and pepper, and served with bread for a German "Brotzeit".
