Limburger cheese is known for its strong smell and mild flavour. It is a semi-soft, washed-rind cheese that originated in the historical Duchy of Limburg, which is now divided among modern-day Belgium, Germany, and the Netherlands. It is often served with beer, but can it be paired with wine?
Limburger is typically consumed with rye bread, onions, mustard, and either a dark beer or strong coffee. However, some people enjoy it with strawberry or fig jam, which provides a sweet contrast to the cheese's nutty flavour.
While Limburger is not commonly paired with wine due to its overpowering aroma, it can be enjoyed with certain wines that complement its strong flavour. Lean, crisp, and clean wines such as dry riesling go well with young Limburger, as they have enough fruitiness to complement the cheese without being overwhelming. As the cheese ages and becomes smoother and more fragrant, it pairs well with fruity whites like ripe chardonnay or gewurztraminer, or fruity reds like California zinfandel or Argentine Malbec.
Characteristics | Values |
---|---|
Country of origin | Duchy of Limburg (now divided among Belgium, Germany, and the Netherlands) |
Creators | Belgian Trappist monks |
Primary production location | Germany |
U.S. producer | Chalet Cheese Cooperative in Monroe, Wisconsin |
Texture | Semi-soft and creamy |
Rind | Reddish-brown |
Interior | Ivory/cream |
Aroma | Pungent, often compared to body odor |
Flavor when young | Mild, slightly sweet and tangy |
Flavor when aged | Robust, earthy, meaty, hints of mushrooms |
Aftertaste | Long-lasting and strong |
Beverage pairings | Zinfandel wine, fruity whites, Cabernet Sauvignon, lager, Belgian-style beer, bock beer, stout, strong black coffee |
Food pairings | Rye bread, Bavarian soft pretzels, strawberry jam, fig jam, mustard, onions |
What You'll Learn
- Limburger cheese is best served with lager or strong black coffee
- Limburger is a semi-soft, washed-rind cheese
- Limburger is a working-class cheese, packing a lot of flavour for not a lot of money
- Limburger is a good source of protein, calcium, and phosphorus, but it's also high in fat and sodium
- Limburger is a German-style cheese, commonly served on rye bread with onions
Limburger cheese is best served with lager or strong black coffee
Limburger cheese is a semi-soft, washed-rind cheese that originated in the historical Duchy of Limburg, now divided among modern-day Belgium, Germany, and the Netherlands. It is known for its strong smell, but its flavour is surprisingly mild. The cheese is typically served on rye bread with onions and mustard, or with sweet condiments like strawberry jam.
Limburger is best enjoyed with a drink that can stand up to its robust flavour. While it is not typically served with wine, it goes well with lager or strong black coffee. A Belgian-style beer would also pair well with it.
In the early 1900s, Limburger was a staple in taverns, spread on dark bread with a thick slice of onion and washed down with beer. It was considered a working-class cheese because it packed a lot of flavour for not a lot of money. Today, Limburger is still enjoyed as a sandwich cheese, often with lager, although its strong odour can be off-putting to some.
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Limburger is a semi-soft, washed-rind cheese
Limburger is typically aged for two to three months, during which time the rind turns from pale yellow to reddish-brown. The cheese is first firm and crumbly, then becomes chalky and soft, and by two months, it is much smoother and creamier, with a spreadable consistency.
The bacterium Brevibacterium linens, used in the aging process, is responsible for Limburger's pungent aroma, which is often compared to body odour. This bacterium is also responsible for the smell of human skin. Despite its notorious odour, Limburger has a surprisingly mild flavour when young, with a slightly sweet and tangy profile. As the cheese ages, its flavour becomes more robust and pronounced, developing an earthy, rich, meaty taste with hints of mushrooms.
Limburger is typically served with rye bread, onions, and either a strong beer or coffee. It is also commonly spread on crackers or paired with jam, particularly strawberry jam.
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Limburger is a working-class cheese, packing a lot of flavour for not a lot of money
Limburger is known for its strong, pungent aroma, often compared to body odour. This unique smell is due to the bacterium Brevibacterium linens, which is used in the aging process and is also responsible for human body odour. Despite its notorious reputation, Limburger has a surprisingly mild flavour when young, with a slightly sweet and tangy profile. Its texture is creamy and yielding, often likened to Brie or Camembert.
As Limburger ages, its taste becomes more robust and pronounced, developing an earthy, rich, and meaty flavour with hints of mushrooms. The rind of the cheese, which is edible, adds a bit of texture and an extra punch of flavour. While it might be an acquired taste for some due to its pungent aroma, those who appreciate strong cheeses often find Limburger's complex flavour profile quite enjoyable.
Limburger is typically served in its traditional form—on a sandwich between two slices of rye bread. It is also commonly spread on crackers or paired with jam, similar to Brie. In terms of beverages, Limburger is usually served with beer, specifically dark beers like lager or bock, or strong black coffee. While it may be overpowering for wine, a Belgian-style beer or fruity white wine can complement the cheese's flavour.
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Limburger is a good source of protein, calcium, and phosphorus, but it's also high in fat and sodium
Limburger cheese is a good source of protein, containing 24% protein per ounce. It also contains calcium and phosphorus, which are important minerals for maintaining bone health. However, Limburger cheese is also high in fat and sodium, with 75% fat and 1% carbs per ounce.
Limburger cheese is known for its strong smell and unique flavour. It is often served as a sandwich on dark rye bread with sliced red onion, mustard, or strawberry jam. While it is typically washed down with beer, it can also be paired with wine, specifically clean, lean whites like dry riesling, or fruity whites like chardonnay or gewurztraminer.
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Limburger is a German-style cheese, commonly served on rye bread with onions
Limburger is a semi-soft, washed-rind cheese that originated in the historical Duchy of Limburg, now divided among modern-day Belgium, Germany, and the Netherlands. It was first produced in the 19th century by Trappist monks near Liège in the Duchy of Limburg. Today, most Limburger cheese comes from Germany, with only one company in the United States, the Chalet Cheese Cooperative of Monroe, Wisconsin, still producing it.
When it comes to serving Limburger, one of the most traditional ways is the Limburger sandwich. The cheese is spread thickly on firm rye bread with a large, thick slice of onion. This sandwich is typically served with strong black coffee or lager beer. In Wisconsin, you can still find the Limburger sandwich on menus, often accompanied by brown mustard.
While Limburger is commonly paired with beer or coffee, it can also be enjoyed with wine. Its strong flavour means it's too overpowering to serve with just any wine, but when Limburger is young and fresh, it pairs well with clean, lean whites like dry riesling. As the cheese ages and becomes smoother and more fragrant, it goes well with fruity whites like a ripe chardonnay or gewurztraminer, or fruity reds like California zinfandel or Argentine Malbec.
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Frequently asked questions
Limburger cheese is a semi-soft, washed-rind cheese that is known for its strong smell. It was first created in the 19th century by Trappist monks in the historical Duchy of Limburg, which is now divided between Belgium, Germany, and the Netherlands.
The distinct, pungent smell of Limburger cheese is due to the bacterium Brevibacterium linens, which is used during the aging process and is also responsible for human body odor.
Despite its strong smell, Limburger cheese has a surprisingly mild flavor when young, with a slightly sweet and tangy profile. However, as it ages, its taste becomes stronger and more robust, developing an earthy, rich, and meaty flavor with hints of mushrooms.