Limburger Cheese

Picture of limburger cheese
Picture depicts a 6.35 oz. cheese
In Stock
Approx. Weight: 6.4 oz.
Your Price: $8.98
Quantity:
Avg. Rating:(2 ratings)
Gourmet-Food Fast Facts
CountryGermany
ImportedYes
MilkCow
Pasteurized MilkYes
Vegetarian RennetYes
TextureSoft
Gluten-freeYes

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.
Reviews
ordered two bars of this limburger cheese the order arrived two days earlier than i expected, i was not home. when i arrived home my package was at my door there for two days in the florida hot sun. to my surprise the product was packed so well that the cooler was still ice cold. kudos to gourmet foods for their attention to detail packing, also the cheese was delicious, i will be ordering more in the future.

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.