Welcome Limburger Lovers!

Do you take pride in stinking up the refrigerator with your favorite Wisconsin cheese indulgence? Do you enjoy the expression on friends' faces after you tell them what you had for lunch? Then you've come to the right place! We have the best Limburger available in America and over 25 years of knowledge and experience of providing it to Limburger Lovers nationwide.

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Stick around, you'll find general information, recipes, serving suggestions and other tips all right here. And don't forget to sign up for our Limburger Lovers e-newsletter where you'll get advance notice of sales and other Limburger tips.





History of Limburger

Almost universally known today as a stinky German cheese, Limburger was first made in Belgium (named for the Limburg province where it was first sold). Soon after, the Germans copied the recipe and started making it for themselves. Today it is commonly known as a German cheese (also known to some as Liederkranz which was a version made in New York based on the German’s version).

 

Limburger, which is a semisoft surface ripened cow's milk cheese (similar in texture to Brie), gets more pungent with age. As it ages, Limburger’s texture softens as it’s aroma intensifies. Fresh Limburger is firm with a very light aroma. Within a few weeks the corners and outer edges soften until at about three months age there is no trace of the firm texture and it is soft and easy to spread.

 

Limburger’s legendary aroma is due to enzymes, breaking down proteins on the surface of the cheese. The distinctive flavor is not as strong as its odor. Unlike the aroma, Limburger’s taste is fairly tame, especially when the rind is trimmed.

 

Our favorite accompaniments include: cold beer, onions, crackers, dry mustard and even tinned fish.