What Is Limburger?
Limburger is one of the most recognizable — and most misunderstood — cheeses in the world. Despite its association with Germany, it was first developed in the Duchy of Limburg, a historical region spanning parts of modern-day Belgium, the Netherlands, and Germany, sometime in the early 19th century. Belgian Trappist monks are widely credited with refining the washed-rind technique that gives Limburger its signature character.
The cheese found its most devoted industrial home in the Allgäu region of Bavaria, Germany, where production became highly organized in the late 1800s. It was also embraced by German immigrants to the United States, and for decades a significant portion of American Limburger was produced in Monroe, Wisconsin — a tradition maintained to this day by Chalet Cheese Cooperative, the last remaining Limburger producer in North America.
Limburger does not currently hold Protected Designation of Origin (PDO) status in the EU, though Allgäuer Limburger has been produced under consistent regional standards for over a century.
Taste & Texture
Let's address the elephant in the room: yes, Limburger smells assertive. The aroma comes from Brevibacterium linens, the same bacteria found on human skin — which is exactly why the smell can be startling. But stop at the nose and you'll miss everything.
Young Limburger (under 6 weeks) is firm, crumbly, and relatively mild — salty and tangy, with a clean dairy finish. By weeks 8 to 10, the interior softens dramatically into a dense, creamy paste that spreads with ease. The flavor deepens into meaty, mushroomy savory notes with a buttery richness that coats the palate. Fully ripe Limburger (10–12 weeks) is almost liquid at room temperature, with an intense umami depth that rewards the adventurous eater. The rind is edible, contributing an earthy, slightly bitter complexity.
How to Serve
Always bring Limburger to room temperature before serving — at least 30 minutes out of the refrigerator. Cold temperatures mute both the aroma and the flavor, doing the cheese a disservice.
The most classic presentation is the Limburger sandwich: thick slices of dark rye bread, a generous smear of the cheese, and raw onion rings. This combination has sustained Midwestern tavern culture for generations and exists for good reason — the sharpness of onion cuts through the fat and amplifies the savory notes beautifully. Pair with a cold German lager or Märzen to balance the intensity. Strong black coffee, counterintuitively, is another traditional companion.
Limburger vs. Époisses
| Feature | Limburger | Époisses | |---|---|---| | Origin | Belgium/Germany | Burgundy, France | | Milk | Cow's milk | Cow's milk | | Washing liquid | Brine | Marc de Bourgogne | | Aging | 6–12 weeks | 4–8 weeks | | Texture | Dense to creamy | Runny, spoonable | | Flavor | Meaty, savory, tangy | Fruity, funky, rich | | PDO Status | No | Yes |
Storage
Wrap Limburger in wax paper or cheese paper — never plastic wrap, which traps moisture and accelerates unpleasant spoilage rather than proper ripening. Store it in the coldest part of your refrigerator, ideally between 34–38°F (1–3°C), in a loosely sealed container to allow minimal airflow.
Limburger will continue to ripen in your refrigerator. Check it every few days: once the interior turns gray or the rind develops a slimy, ammonia-heavy character beyond the normal funk, it has passed its peak. Properly stored, it keeps for 2–3 weeks after purchase. A strong smell is normal. An ammonia smell sharp enough to sting the eyes is not.