Limburger has a smelly past. But to clarify, it's only the rind that gives Limburger its reputation as a 'stinker.' Limburger was originally created by Belgian Trappist monks in the monasteries near Limburg in Belgium. A hundred years ago the recipe was adopted by German cheesemakers who have perfected the art of pungent cheese.
This Bavarian-made Limburger is a pasteurized cow's milk cheese with an incredibly pungent aroma. This aroma is caused by washing the wheels with a brine. The moisture and salt encourages a reddish colored bacteria to colonize the rind, creating a slightly sticky and peach-colored exterior. Funny enough, the cheese tastes unlike it smells - it's relatively mild, especially when if the rind is removed. The riper the cheese, the stronger it tastes.
The interior is a soft, straw-colored paste that becomes softer with age. The actual flavor is meaty and buttery, with notes of peanuts.
Pair Limburger with a robust beer, sticky-sweet jams like cherry, or sweet wines. It's especially good with pickles and mustard, or on a slice of dark bread.
Ingredients:pasteurized milk, salt, microbial rennet, bacterial cultures, bacterial linens.