Limburger has a smelly past. But to clarify, it is this 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 the German cheesemakers and they made it their own.
This is a pasteurized cow's milk cheese with an incredibly pungent aroma, however there are people who think it is not pungent enough. This aroma is caused washing the rind with bacteria that break down the proteins, creating a sulfur like smell. Funny enough the flavor of this peachy-colored Bavarian Limburger is actually relatively mild, especially when you disregard the rind. A Limburger close to the expiration date will have a much stronger flavor than a relatively young Limburger.
The interior is a soft, straw-colored paste that becomes softer with age. The Limburger is an acquired taste, and like many other stinky cheese, when brought to room temperature and combined properly, the taste is enjoyable and the aroma less important.
Pair Limburger with a robust beer.
Ingredients: pasteurized milk, salt, microbial rennet, bacterial cultures, bacterial linens.