Limburger.

Limburger originated in the historical Duchy of Limburg, which straddled what is now Belgium, the Netherlands, and Germany. Belgian monks at the abbey of Val-Dieu (Liège province) are thought to have developed the recipe around the 13th century.

German immigrants brought the recipe to the United States in the 19th century, establishing production in Wisconsin where it became associated with working-class immigrant culture. The cheese's notorious aroma from Brevibacterium linens bacteria is the same bacterium responsible for human foot odor. American production peaked in the early 20th century and has dramatically declined; the Chalet Cheese Cooperative in Monroe, Wisconsin is one of the last US producers.

Production · spec

Milk

Cow · pasteurised

Family

Washed-rind

Rind

washed

Age