Frederic Melton
Limburger cheese is a semi-soft washed-rind cheese that originated in the historical Duchy of Limburg, now divided into Germany, Belgium and the Netherlands. It is known for its strong, pungent smell and robust flavour. While most of the cheese is now made in Germany, there is one cheese factory in the US that produces Limburger: Country Castle in Monroe, Wisconsin.
| Characteristics | Values |
|---|---|
| Country of origin | Belgium |
| Current US manufacturer | Chalet Cheese Cooperative |
| Location of manufacturer | Monroe, Wisconsin |
| Master Cheese Maker | Myron Olson |
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What You'll Learn
Limburger cheese is made in Monroe, Wisconsin, at the Chalet Cheese Cooperative
The Chalet Cheese Cooperative was founded in 1885 and is one of eleven remaining cheese plants in Green County, Wisconsin. It is run by Myron Olson, a veteran cheese maker of 43 years and one of Wisconsin's "Master Cheese Makers". Olson and his team work hard to continue the long tradition of making all types of excellent cheeses, including Limburger.
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Limburger cheese was originally made in Belgium
Limburger is known for its strong, pungent smell and unique, intense flavour profile. Its robust flavour and intense aroma have made it a cheese of both admiration and notoriety. The big difference in the aroma, flavour, and texture of these cheeses is in how much moisture is retained in the final cheese, how often they are washed, and how long and at what temperature they are aged.
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Limburger cheese is now mostly made in Germany
In the US, Limburger is made in Monroe, Wisconsin, at the Chalet Cheese Cooperative, the only cheese plant that produces Limburger in the US. The cheese is made by Myron Olson, a veteran cheese maker of 43 years and one of Wisconsin's 'Master Cheese Makers'.
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Limburger cheese is semi-soft and washed-rind
Limburger cheese is also made in the US, at the Chalet Cheese Cooperative in Monroe, Wisconsin. This is the only cheese factory that produces Limburger in the US. The cheese is surface-ripened and washed, which gives it its distinctive orange-brown rind. Limburger is known for its strong, pungent smell, which has been compared to foot odour. It has a robust flavour and is popular with cheese enthusiasts and culinary professionals.
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Limburger cheese is known for its strong, pungent smell
Limburger is a semi-soft, washed-rind cheese that originated in the historical Duchy of Limburg, now divided into three countries: Germany, Belgium, and the Netherlands. It was brought to the US by Swiss and German immigrants, who considered it a cheap, nostalgic saloon food.
Today, Limburger is made in only one place in the US: the Chalet Cheese Cooperative in Monroe, Wisconsin. The cooperative was founded in 1885 and is one of eleven remaining cheese plants in Green County, Wisconsin. It is run by Myron Olson, a veteran cheese maker of 43 years and one of Wisconsin's "Master Cheese Makers".
Olson and his team work hard to continue the long tradition of making Limburger, which is similar to other pungent cheeses such as Herve from Belgium, Muenster from Alsace, Livarot and Epoisses from France, and Tilsit from Germany. The difference in aroma, flavour, and texture between these cheeses comes down to how much moisture is retained, how often they are washed, and how long and at what temperature they are aged.
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Frequently asked questions
Limburger cheese is made in Monroe, Wisconsin.
There is only one cheese plant in the USA that makes Limburger cheese.
The name of the cheese plant is Chalet Cheese Cooperative.
Limburger cheese was originally made in Belgium and then moved to Germany, where it became extremely popular. It was then brought to the USA by Swiss and German immigrants.
