Limburger

Lim´-bur-ger

Limburger, first introduced in Belgium, was made in the Liege region and sold in Limburg. The Germans began making limburger and later naturalized it, making themselves the sole producers in Europe. This assertive cheese complemented their taste for highly-flavored game and meats. Today, a single cheese plant in Monroe, Wisconsin, produces all the surface-ripened limburger made in the United States. This famous "stinky" cheese has a pungent, strong aroma.

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Appearance

Brownish surface, ivory interior

Texture

Smooth, creamy, semi-soft

Flavor

Earthy, pungent, increasing in intensity with age

Serve.

The best way to enjoy this cheese is the traditional way – a thick slice of limburger and a thick slice of raw onion, layered between two slices of dark rye bread. Best served with an icy cold bock beer. Try a limburger pizza with caramelized onions; blend with a milder cheese if desired. Either way, it's truly a taste treat.

Pair.

Beer: Bock, Stout, Pale Ale, Porter, Brown Ale, Lager, Belgian Ale

Wine: Cabernet Sauvignon, Merlot, Red Zinfandel, Beaujolais, Gruner Veltliner

Exchanges

Brick, Liederkranz

Performance Notes - Take special care in handling surface-ripened cheeses. Molds and bacteria transfer easily, so sanitize all cutting equipment before using on other cheeses. The rind of all washed-rind cheeses tends to be bitter. Trimming the rind from limburger reduces the intensity of the aroma and flavor. Cheesemakers apply a culture of yeast and bacteria, called a "smear," to the surface of limburger and other washed-rind cheeses.