Picture of limburger
Picture depicts a 6.35 oz. cheese
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Approx. Weight: 6.4 oz.
$6.98 Now: $6.63
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Gourmet-Food Fast Facts
Vegetarian RennetYes

Strictly speaking this is a Belgian, not German, cheese. It was originally made in the monasteries near Limburg in Belgium but it was adopted, and indeed largely taken over, by the German cheesemakers more than a hundred years ago. Our Limburger cheese is made by Kaserei Champignon in Germany.

Limburg has the typically pungent aroma of a washed-rind cheese, but you will be surprised by its mild texture and taste. It seems that it is the rind that is doing all the work. If you want to have Limburger with a stronger taste to match the smell, just choose one in a more ripened stage. A creamy cheese that is mostly an acquired taste, Limburger continues to be a popular favorite and a staple for every cheeseboard.

The cheese is produced in small loaves with a reddish-brown rind and a creamy colored paste.

Serve with pumpernickel bread and raw onions. It is said that Limburger is the best when accompanied by a good beer.

Ingredients: pasteurized milk, salt, microbial rennet, bacterial cultures, bacterial linens.
I have been enjoying Limburger since I was a small child and am now close to 70 years old. This Limburger is as good as any I have ever eaten. The brick has the usual strong aroma but once the coating is removed, the cheese itself has mild aroma. The taste is relatively mild and somewhat earthy but not biting and there is no unpleasant aftertaste. The texture is very smooth. In my mind, the mark of a good cheese is how hard it is to stop eating it and this cheese is hard to put aside I can easily eat a brick with cold beer before a meal. I have tried several domestic Limburgers and have found them all offensive to my tongue. I used to eat brick Mohawk Limburger but I think this is better, certainly mider and with a firmer texure.
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