Randy Chandler
Limburger cheese is a semi-soft, washed-rind cheese with a signature pungent aroma and a creamy texture. It is traditionally made from cow's milk and originated in the historical region of Limburg, spanning parts of modern-day Belgium, Germany, and the Netherlands. The cheese is known for its strong smell, often likened to sweaty feet or old socks, which is caused by the bacterium Brevibacterium linens. Despite its off-putting odour, Limburger cheese has a dedicated fan base that appreciates its bold and distinctive flavour. It is commonly paired with dark bread, onions, mustard, and pickles, and enjoyed with a cold beer.
| Characteristics | Values |
|---|---|
| Country of origin | Belgium, Germany and Netherlands |
| Made from | Pasteurized cow's milk |
| Type | Semi-soft, smear-ripened |
| Taste | Intense, complex, robust, sharp, rich, savory, tangy, earthy, nutty |
| Texture | Creamy, smooth |
| Color | Pale golden with a peachy-pink/reddish-brown/orange-brown rind |
| Food pairings | Dark bread, pumpernickel, onions, mustard, pickles, Belgian-style ales, bock beer, lager, stout, porters, strawberry jam |
| Uses | Sandwiches, burgers, grilled cheese sandwiches, macaroni and cheese, gratins, quiches, salads, dips |
| Substitutes | Liederkranz, Taleggio, Maroilles, Herve cheese, Fromage de Herve |
What You'll Learn
Limburger cheese and beer
Limburger cheese is a semi-soft, washed-rind cheese with a strong smell and a mild, beefy flavour. It is traditionally made from cow's milk, specifically the milk of Holstein cows. The cheese is washed in a salt brine during the ageing process, which cultivates the Brevibacterium linens bacterium, giving the cheese its distinctive smell and reddish-orange rind.
Limburger cheese is often served as part of a sandwich with dark rye bread, sliced onions, mustard and pickles, and accompanied by a glass of lager beer. In Wisconsin, the sandwich can be found on the menus of certain restaurants, where it is sometimes served with brown mustard, bologna, lettuce, tomato, roasted walnuts, or white or French bread.
The cheese is also enjoyed with other types of beer, such as bock (a hearty, often dark, variety), porter or stout. In the early 20th century, Limburger sandwiches were typically washed down with a glass of beer, and it was almost unthinkable to eat the cheese without the accompanying brew.
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Limburger cheese and mustard
Limburger cheese is notorious for its smell, which is caused by the bacterium Brevibacterium linens, the same one found on human skin that is partially responsible for body odour. Despite its strong aroma, Limburger cheese has legions of fans. The classic way to serve Limburger is on dark rye bread with sliced red onion and brown horseradish mustard or sweet-hot mustard. Many people also like it with strawberry jam, either as the sole condiment or in addition to mustard.
In Wisconsin, the Limburger sandwich can be found on menus at certain restaurants, accompanied by brown mustard. There are several variations, 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.
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Limburger cheese and onion
Limburger cheese is a semi-soft cheese made from cow's milk. It is known for its strong smell, caused by the bacterium Brevibacterium linens, which is also found on human skin and is partially responsible for body odour. Despite its pungent aroma, Limburger cheese has many fans and is particularly popular in Wisconsin, where it is still made.
Limburger and Onion Sandwiches
Limburger and onion sandwiches are traditionally served on rye bread with mustard. The cheese is usually sliced thickly, and the onion sliced thinly. The sandwich can be served with a breath mint and a glass of strong, dark beer.
Variations
Some variations on the classic Limburger and onion sandwich include:
- Liverwurst or braunschweiger
- Horseradish
- Coarse brown mustard
- Anchovy fillets in olive oil
- Dill pickle slices
- Kielbasa
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Limburger cheese and horseradish
Limburger cheese is notorious for its strong smell, often compared to body odour or sweaty gym socks. However, its bark is a lot worse than its bite. In fact, Limburger is remarkably smooth and mild in its infancy.
Limburger is a washed-rind cheese, cured in a saltwater brine that may include beer, wine, and spirits. This process keeps the surface moist and encourages the growth of bacteria, specifically Brevibacterium linens, which is also found on human skin and is partially responsible for body odour.
Despite its pungency, Limburger has a legion of fans and is especially popular among the descendants of Swiss and German immigrants in the Midwestern United States. The classic way to serve Limburger is in a sandwich with dark rye bread, sliced red onion, and brown horseradish mustard or sweet-hot mustard. In Wisconsin, the Limburger sandwich is sometimes accompanied by braunschweiger (liver sausage) and always served with a breath mint.
Limburger is typically washed down with a glass of beer, preferably a dark and hearty variety like bock, porter, or stout. It can also be paired with strong black coffee.
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Limburger cheese and jam
Limburger cheese is a soft, surface-ripened cheese known for its strong smell and mild flavour. The cheese is often paired with crackers and jam, with the sweetness of the jam complementing the grassy, earthy, and pungent notes of the cheese.
Limburger cheese is also commonly served on a sandwich with dark rye bread, sliced red onion, and brown horseradish mustard or sweet-hot mustard. The cheese is typically washed down with a glass of beer, preferably a dark and hearty variety like bock.
The Limburger cheese sandwich is a popular dish among the descendants of Swiss and German immigrants in the Midwestern United States, particularly in places like Wisconsin and Ohio. The sandwich was once a favourite working-class lunch due to its affordability and nutritious qualities.
Limburger cheese has a strong aroma due to the bacterium Brevibacterium linens, which is also found on human skin and partially responsible for body odour, particularly foot odour. Despite its pungent smell, Limburger cheese has a mild flavour and a hint of sweetness.
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Frequently asked questions
Limburger is a semi-soft, washed-rind cheese with a robust, sharp, and earthy taste. It is known for its strong smell, often compared to foot odour, due to the bacterium Brevibacterium linens used in the fermentation process.
Limburger cheese is often served on dark rye bread with sliced red onion and brown horseradish mustard or sweet-hot mustard. It also pairs well with pickles, lager beer, and dark, flavourful beers like stouts and porters.
Limburger cheese originated in the historical Duchy of Limburg, now divided between Belgium, Germany, and the Netherlands. It was first produced by Trappist monks in Belgium in the 19th century and later became very popular throughout Europe.
Limburger cheese is traditionally made from cow's milk. The milk is coagulated using rennet, causing the milk proteins to curdle and form a solid mass. This mass is then cut, drained, and pressed to remove excess moisture. The curds are salted and aged, and the cheese is regularly washed with a brine solution to develop its distinct aroma and flavour.
Limburger cheese is produced in Belgium, the Netherlands, Germany, and North America. In the United States, it is made by the Chalet Cheese Cooperative in Wisconsin. In Canada, it is produced by Ontario's Oak Grove Dairy.
