Liège / historical Duchy of Limburg · Belgium
Limburger.
Limburger announces itself before you taste it—a pungent, barnyard funk that fills the room with earthy, meaty intensity. Beneath the assertive aroma lies a semi-soft paste that melts on the tongue with robust, salty notes and an almost mineral earthiness. This is a cheese that demands attention and rewards the brave with deep, complex savory character.
Rate this cheese
Origin
50.8°N · 5.9°E
The story
How it's made.
Why it tastes that way.
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
- 1–3 mo
- Intensity
- 5 / 5
- Texture
- semi-soft
Tasting profile
What it tastes like.
These bars are a visual read of Limburger's flavour and aroma notes, scaled by the cheese's overall intensity — a quick guide, not a lab measurement.
Aroma
Nutrition · per 100 g serving
What's in a wedge.
A 100 g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Serve, cut & store
Out of the fridge,
into its prime.
Guidance for washed-rind cheeses — general practice, not a per-wheel measurement.
Rest
Take it out about 1.5–2 h before serving — cold stiffens the fat and locks up the aromas; cool room temperature is when the flavour shows up.
Cut
Slice in wedges with the rind on — or for a very ripe wheel, take off the top and spoon.
Store
Wrap leftovers in cheese paper or wax paper — never cling film, which suffocates the rind — and keep them in the warmest part of the fridge.
Rule of thumb: the softer and riper, the longer it needs. Thick pieces need longer than thin — and don't leave cheese out much past two hours.
Pairings · Caseo curated
What goes with Limburger.
61 pairings across 5 categories.
Wine
Beer & Cider
Where to find it
Cheese counters.
Counter listings for Limburger are being verified. Check back soon.
Verified counter listings coming soon. Our team updates listings monthly.
Substitutes
No Limburger at the counter?.
These will play a similar role on the board and in the pan.
Take it with you
Want to remember this one?.
Log it, pair it, and keep your own tasting notes — Caseo is free.
