Limburger is the kind of cheese that you will either love or hate. Few remain indifferent to it.
In this post we show you how to make a popular beer garden menu Limburger cheese salad and we pair it with one of Germany’s best loved beer styles – Bavarian hefeweizen.
- Go directly to the Recipe Card or
- Read on to learn about Limburger cheese first.
What is it exactly?
Limburger cheese (aka Limburger Käse) is a semi-soft cow’s milk cheese with a washed rind, straw yellow color and a very smooth texture. Many are simply enamored with Limburger yet for others their first taste of the cheese is their last. Why so?
Limburger Cheese Smell
Limburger is a stinky cheese. Not necessarily the stinkiest out there, not even close. It simply has a very specific smell to it that many people cannot handle. It is often said that it is the type of smell and not its intensity that people disagree with.
You see, Limburger’s smell reminds one of the odor of stinky feet.
The reason for that is the workings of a bacterial species with which Limburger cheese is smear-ripened. It is called Brevibacterium linens and is also present on the human skin. In a moist environment it produces the same smell.
What Does Limburger Cheese Taste Like?
Given the nature of its smell, taste-wise the cheese surprises with very pleasant grassy and earthy flavors. Some hints of mushrooms and a very mild tangy finish. A comparative way of addressing the texture and taste of Limburger is to emphasize a strong resemblance to ripe brie or raclette.
Its high fat content gloriously coats the tongue and makes the cheese a great partner to sharper flavors such as the astringent bite of onions. We happen to love it!
Why is it Called Limburger Cheese? Brief History and How It Is Made
Limburger cheese originated from a region in Europe known as the Duchy of Limbourg as far back as the days of the Roman Empire. Today the area is known as the province of Liège in the Walloon region of Belgium. Parts of the former duchy actually fall in the territory of today’s Germany and the Netherlands.
The creation of the cheese itself dates back to the early 19th century and is credited to Trappist monks. Leave it to the Belgian holy men to make a cheese that simply screams to be paired with an effervescent flavorful beer, right? (For beer pairings see the list under the recipe card).
Limburger belongs to washed-rind cheeses and is subjected to saltwater brine with enzymes and a bacterial solution that transforms it and creates the rind.
Who Manufactures Limburger Cheese?
Currently Germany is the largest European and worldwide producer and Limburger is generally considered to be an all German cheese, despite its history. It is so well loved in the country that its annual consumption rivals that of Muenster, Butterkäse and Camembert.
In the US currently there is only one manufacturer of the cheese and it is, of course, located in Wisconsin. The Chalet Cheese Co-op in Monroe makes a fine Limburger and honors the traditional method of hand salting the curd and smearing the shaped cheese blocks with the landmark bacterial solution
The cheese is then left in a ripening cellar for three months until it matures. The Brevibacterium linens breaks down the proteins in the cheese causing it to soften from its originally firm and crumbly, feta like texture and imparts the infamous smell.
Watch this short video about how Limburger cheese is made if you are interested.
How to Eat Limburger Cheese
- The Limburger sandwich is by far the most popular way to consume this rich cheese. Sandwich a generous piece of it along with thinly sliced raw onion rings between rye bread slices and enjoy with a beer or with strong coffee. This way of consuming the cheese is still very popular in Germany and the Limburger cheese sandwich used to be a popular working man’s lunch in America circa the late 1800s and early 1900s. Then Prohibition saw demand for the cheese slow down significantly as those working men couldn’t wash down their favorite lunch with a pint.
- Make our recipe for Limburger cheese salad as traditionally served in many of Germany’s beer gardens. It is one of the best ways to eat Limburger cheese. A fresh soft Bavarian pretzel and a bite of the cheese marinated in a sherry vinaigrette is a delightful combination. Chris and I personally vouch for that. Belgian taverns would pair it with brown mustard and
- Limburger cheese spread – use this Obatzda recipe and substitute the Camembert with Limburger.
- Incorporate the sliced cheese in cheese boards and be sure to have a good beer selection for pairing. We included it in our German Meat and Cheese Board not long ago paired with Schwarzbier.
NOTE: Limburger cheese should be consumed shortly after purchased. The bacteria continue to work after the three months of ageing and unless you are very adventurous and actually crave an even more robust stinky feet cheese smell (the flavor doesn’t really become intolerable) it is best to eat it shortly after you brought it home.
Is Limburger’s Bark Edible?
You can eat the rind of this cheese, in fact to its fans it tastes outright delicious. It contains salt and cheese cultures that make it appetizing to many.
Recommended Beer Pairings
Beer and its unmatched carbonation is definitely the beverage of choice to pair with Limburger cheese. It effortlessly cuts through its fatty richness and stands up to its aroma and flavor in a uniquely cleansing interaction courtesy of the tongue scrubbing like impact of the fine carbonation bubbles.
Look among the flavor intense German and Belgian styles as the best partners for Limburger cheese.
German styles we recommend:
- Bavarian Hefeweizen (absolutely delightful pairing, we enjoyed the traditionally brewed weissbier)
- dark German lagers such as bock, schwarzbier and dunkel
- the lighter lagers such as German pilsner and helles, but also Marzen when it is in season (the amber Oktoberfest beers seem to be getting lighter and lighter in recent years) – the Noble hops bitterness balancing these lagers complements the grassy notes of Limburger in a most delightful way.
Flavorful Belgian styles with excellent carbonation to consider:
- Belgian blonde ales
- Belgian pale
- Belgian tripels
- Saisons
Where to Buy Limburger Cheese
You can find Limburger cheese for sale in the specialty cheeses cooler of your grocery store, at dairy/cheese shops and even on Amazon!
Besides the Wisconsin made cheese sold under the brand Country Castle I referred to earlier there are several German brands that are regularly imported in the US. Of those the Bavarian made St. Mang is the most popular.
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German Appetizers
Limburger Cheese Salad
Limburger cheese salad is a delightful way to enjoy the rich, tangy cheese. Serve with Bavarian soft pretzels or rye bread and pair with effervescent, flavorful German lagers or Belgian styles blondes, pale ales or saisons.
Ingredients
- 12 oz Limburger cheese
- 2 tbsp vegetable or sunflower seeds oil
- 2 tbsp sherry vinegar
- 1 small onion, thinly sliced in rings
- 2 tbsp sweet paprika (such as Hungarian)
- salt and pepper to taste
- 1 tsp caraway seeds as a finishing touch
Instructions
- Slice the Limburger cheese in 1/4 inch thick pieces and arrange onto a serving plate.
- Mix the sherry vinegar, salt and pepper and oil to make a vinaigrette. Pour it over the sliced Limburger and let it sit for about 30 minutes to marinate. (Due to the strong smell you may want to refrigerate it while marinating, perhaps even covered with another plate or a suitable lid).
- When ready to serve on a small plate make a layer of paprika and dip one side of the thinly sliced onion rings in paprika. Then arrange onto the marinated cheese slices, paprika coated side up.
- Finish off with a sprinkle of caraway seeds and enjoy!
Giftbasketworldwide says
Pleasure to go through such wonderful work!!
Tonto Kowalski says
One summer weekend I used this cheese smeared on handrails and cut into chunks and placed in nearby bushes to clear out a parking lot of ne’er-do-wells from our apartment complex. They would congregate directly under my patio which was on the 2nd floor just above them. The plan worked fantastically! Of course I couldn’t open my patio sliding door for a few days but at least I was able to sleep on the weekends.
Craft Beering says
Thank you for sharing! That is has got to be one of the best stories ever told about Limburger cheese. What a resourceful approach:) Cheers.
Adelbert Potter says
Bavarian Limburger doesn’t age and taste like american Limburger. I like it well aged (I( put it on the top of the refrigerator for a week or two to finish ageing after the “expiration” date. (Love that date – the stores cut the price in half and the cheese is just getting good!)
For some reason the stores I frequent no longer carry american brands (all made by the same people.) and only Cary the Bavarian variety. If I can;t find a local retailer, I’ll have to order direct and pay the shipping cost!
Goes good on crackers, rye bread (Pumpernickel if I can get it, Dark rye otherwise.) or, in a pinch, white bread.
CraftBeering says
True, for so many European cheese made in the US. We also prefer imported Bavarian Limburger:)
Marvellina | What To Cook Today says
I think Limburger cheese could be my favorite (because it smells like stinky feet ha.ha..). But seriously, some Asian ingredients have that very strong (or even pungent) smell. It’s either you like it or you don’t kinda thing! I watched this video on Facebook and wished I could grab one to taste!
CraftBeering says
Thank you Marvellina! I think you are definitely a kindred soul when it comes to bold tastes (and smells). Always enjoy your variety of Asian recipes and learning about ingredients.
Nicoletta Sugarlovespices says
How come I do not know this cheese?? I am pretty sure I’d love it 😉 . I love “stinky” cheeses, like Taleggio, one of the smelliest but so delicious! This is an incredible appetizer, and I can see how the beer works in cutting the richness and cleansing the palate!
CraftBeering says
You will love Limburger, I am sure of it, Nicoletta!
annie@ciaochowbambina says
Ohhh – you are tempting me! I have never had Limburger – but you make a very compelling case, my friend!
CraftBeering says
Glad to hear, Annie and I hope you try it – at least you will be able to say you have in case you don’t agree with it:)
Kelly @ Kelly Lynns Sweets and Treats says
What a creative recipe for stinky cheese! I have never had any kind of stinky cheese (stupid lactose intolerance!!), but your creation looks yummy!!
CraftBeering says
Darn, that is a bummer about the lactose intolerance. I guess if you only judge it by the smell Limburger might not win you over, lol. Thank you, Kelly, we really love it paired with the Weiss.
Kelsie | the itsy-bitsy kitchen says
When I was growing up my dad ate tons of disgusting (to my nose) cheeses, and my siblings and I complained mercilessly. Then one day my dad told me I could not be a good German if I didn’t like stinky cheese so I gave in and tried his Limburger and OMG. It’s delicious! And now I really want to try this salad. It sounds fantastic!
CraftBeering says
Limburger eating dad? So cool. You could have a dad and daughter cheese salad tasting with a few different beers that go well with it, right?
Dawn - Girl Heart Food says
You had me at cheese. Maybe it was stinky cheese. Either way, you know my love for cheese! I don’t know if I’ve ever came across this one so now it’s my mission to find it ’round here 😉 Love the caraway in here and I bet the vinegar cuts through the pungency. Can’t wait to give it a try! Happy Friday 🙂
CraftBeering says
Always feel your support when it comes to cheese loving:) We generally like stinky cheeses and always willing to experiment with ways to eat them:) Thank you, Dawn!