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Distinctive Features
Limburger cheese is instantly recognizable by its square or rectangular block shape. It typically measures about 20 cm by 10 cm and weighs around 500 grams. The rind is thin, sticky, and exhibits a pinkish-orange to reddish-brown color. This rind is edible but often removed by those sensitive to its intense flavor.
The interior paste is soft, supple, and becomes increasingly creamy and spreadable with age. Its color ranges from pale yellow to a deeper golden hue. The texture is smooth and slightly elastic when young but breaks down into a rich, unctuous consistency as it matures. The defining characteristic is its pungent, barnyard aroma, which contrasts with a surprisingly mild, salty, and tangy flavor.
Cheese Varieties
Traditional German Limburger remains the benchmark for this style of cheese. It is produced according to time-honored methods in Allgäu and other regions. This variety has a protected geographical indication (PGI) status within the European Union, linking it to its heritage. It is known for its specific Brevibacterium linens washing during aging.
American-style Limburger represents a significant adaptation. It was originally made by German immigrants in Wisconsin and New York. This version often uses pasteurized cow’s milk instead of raw milk. It generally has a slightly milder aroma and a firmer texture compared to its European ancestor. The Chalet Cheese Cooperative in Monroe, Wisconsin, is one of the last major producers of this American classic.
History and Traditions
Limburger cheese traces its origins to the early 19th century in the historical Duchy of Limburg, a region now split between modern-day Belgium, Germany, and the Netherlands. Belgian monks are credited with developing the original recipe and aging technique. They utilized the local bacterial flora and humid cellars to create the cheese’s signature washed rind. The method spread rapidly to neighboring German regions.
The Allgäu region in southern Germany became a new epicenter for Limburger production. German cheesemakers refined the process, using spruce boards for aging and specific brine washes. The region is also famous for other alpine cheeses like Allgäuer Emmentaler and Bergkäse. This cheesemaking tradition is supported by lush pastures and a strong dairy culture. Immigrants carried the knowledge of making Limburger to the United States in the mid-1800s, where it found a new home and a slightly different expression.
Production Process
Limburger production begins with pasteurized or, traditionally, raw cow’s milk. The milk is warmed and inoculated with starter cultures and rennet to form a curd. Workers cut the curd into small pieces and gently heat it to release whey. The curds are then scooped into rectangular hoops and lightly pressed to form the distinctive block shape.
The young cheeses are salted and then moved to aging rooms with high humidity, around 90-95%. Here, they are aged on moistened spruce boards for several weeks. Workers wash the cheeses with a saltwater brine solution two to three times per week. This washing encourages the growth of Brevibacterium linens on the rind. This bacterium is responsible for the cheese’s characteristic pungent aroma, flavor development, and orange-colored rind. The entire aging process typically lasts between six weeks to three months.
Wine or Beverage Pairings
Strong, flavorful cheeses like Limburger demand bold beverage partners. German Doppelbock beer is a classic and regional pairing. The malty, rich sweetness of the beer beautifully counteracts the cheese’s saltiness and tempers its pungency. The carbonation also helps cleanse the palate between bites. This combination is a traditional favorite in Bavarian beer halls.
For wine pairings, opt for powerful, aromatic whites or light-bodied, low-tannin reds. A German Riesling Spätlese, with its hint of sweetness and high acidity, can stand up to the cheese’s intensity. A fruity Pinot Noir from the Pfalz region also works well. Its berry notes complement the savory flavors without clashing. For a non-alcoholic option, a dark, malty ale or a sweet, strong black tea provides a satisfying contrast.
Suitable Fruit and Vegetables
Sweet and crunchy fruits provide a fantastic contrast to Limburger’s savory, creamy profile. Sliced crisp apples and firm pears are excellent choices. Their sweetness and high water content refresh the palate. Stone fruits like peaches or nectarines also work well when in season. Their juicy flesh balances the cheese’s saltiness.
For vegetables, pickled and raw options are ideal. Cornichons, pickled onions, and sauerkraut offer a sharp, acidic counterpoint that cuts through the richness. Raw radishes and celery sticks contribute a refreshing crunch and slight bitterness. These vegetables help balance the overall tasting experience and add textural variety to the cheese plate.
Suitable Meat and Fish dishes
Limburger is a classic component in many traditional German open-faced sandwiches. It is famously paired with thick slices of rye bread and slices of raw onion. This combination is known as a “Limburger Sandwich” and is a staple in the Midwest United States. The sharpness of the onion complements the funky cheese perfectly.
The cheese also melts beautifully, making it a powerful ingredient in cooked dishes. It can be used to create a flavorful sauce for grilled bratwurst or other hearty sausages. Crumble it into a potato soup or a meaty stew during the final minutes of cooking to add a deep, umami richness. Its intense flavor means a little goes a long way in enhancing savory meat dishes.
Presentation
Remove Limburger from the refrigerator at least one hour before serving. This allows it to reach the ideal serving temperature of 18-20°C. At this temperature, the paste softens, and the full spectrum of aromas and flavors is released. Serving it too cold will mute its complex character and make the texture unpleasantly firm.
Present the cheese on a sturdy wooden board or a slate plate to complement its rustic nature. Place the whole block on the board with a dedicated cheese knife for serving. Offer a separate small knife for guests to use. Arrange accompaniments like dark rye bread, apple slices, and pickled vegetables around the cheese. This creates a visually appealing and practical platter that allows guests to build their own perfect bite.
Recipe Ideas
Limburger and Onion Tart
This savory tart highlights the classic pairing of Limburger and onion in a warm, baked form. It makes for an impressive appetizer or a light lunch. The pungent cheese melts into a rich, creamy layer that contrasts with the sweet, caramelized onions. Serve it with a simple green salad dressed with a sharp vinaigrette.
The key to this recipe is slowly cooking the onions to bring out their natural sweetness. This sweetness is essential for balancing the powerful flavor of the cheese. A pre-baked shortcrust pastry shell provides a buttery, crisp base that holds the filling. This dish is best served warm, straight from the oven.
- 1 pre-baked 25 cm shortcrust pastry tart shell
- 3 large yellow onions, thinly sliced
- 2 tbsp butter
- 200g Limburger cheese, rind removed, cubed
- 2 large eggs
- 200ml crème fraîche
- Salt and freshly ground black pepper
- 1 tsp fresh thyme leaves
- Preheat your oven to 180°C (160°C fan).
- Melt the butter in a large pan over low heat. Add the sliced onions and cook slowly for 25-30 minutes, stirring occasionally, until very soft and caramelized. Allow to cool slightly.
- In a bowl, whisk together the eggs and crème fraîche. Season with salt, pepper, and thyme.
- Spread the caramelized onions evenly over the base of the pre-baked tart shell.
- Scatter the cubed Limburger cheese over the onions.
- Pour the egg and crème fraîche mixture over the cheese and onions.
- Bake for 25-30 minutes, or until the filling is set and the top is golden brown.
- Let the tart rest for 10 minutes before slicing and serving.
Bavarian Limburger Dumplings (Limburger Knödel)
These hearty dumplings are a traditional way to use older, very soft Limburger. They are a comforting main course, often served with a simple green salad or sauerkraut. The cooking process mellows the cheese’s aroma while retaining its savory depth. This dish showcases the cheese’s excellent melting properties.
The dumplings are light yet satisfying, with the melted cheese creating a flavorful core. Old, stale bread rolls are used for the dough, making it an economical dish. The dumplings are poached in simmering water, which is a gentle cooking method that prevents the cheese from becoming tough. They are a beloved dish in the Allgäu region.
- 4 stale bread rolls (approx. 250g), cut into small cubes
- 250ml warm milk
- 2 eggs
- 1 small onion, finely diced
- 2 tbsp chopped parsley
- 150g ripe Limburger cheese, rind removed, finely crumbled
- Salt, pepper, and nutmeg to taste
- 50g plain flour (for shaping)
- Buttered breadcrumbs for serving (optional)
- Place the bread cubes in a large bowl and pour the warm milk over them. Let soak for 20 minutes.
- In a small pan, sauté the diced onion until translucent. Let it cool.
- Add the soaked bread, eggs, sautéed onion, parsley, and seasonings to the bowl. Mix thoroughly into a smooth dough.
- Gently fold the crumbled Limburger cheese into the dough.
- With floured hands, form the dough into 8-10 equal-sized balls.
- Bring a large pot of salted water to a gentle simmer.
- Carefully lower the dumplings into the water and poach for 15-20 minutes. Do not let the water boil vigorously.
- Remove the dumplings with a slotted spoon. Serve immediately, optionally rolled in buttered breadcrumbs.
Similar Cheeses and Alternatives
Limburger belongs to the family of washed-rind cheeses, which share similar production methods and bold characteristics. Romadur is its very close German relative, often considered a smaller, younger version with a slightly milder aroma. It shares the same brick shape and bacterial culture. Another German alternative is Weisslacker, a salted sour milk cheese with an equally pungent smell and a very strong, spicy taste. It is also a square-shaped washed-rind cheese from Bavaria.
Internationally, Belgian Herve cheese offers a similar experience with a soft paste and pronounced aroma. It holds an Appellation d’Origine Protégée (AOP) status. French Munster, particularly Munster Géromé, is another excellent alternative. It is a soft cheese with a washed rind, a strong smell, and a rich, savory flavor. For those seeking a slightly less intense option, Port Salut or Saint-Paulin provide a milder, buttery, and semi-soft alternative with a similar orange rind but a much gentler fragrance. These cheeses all offer a gateway into the world of assertive, flavorful washed-rind varieties.
Limburger cheese: Questions and answers
What foods pair well with Limburger cheese?
Limburger cheese pairs excellently with sweet fruits like apples and pears, which balance its savory profile. Pickled vegetables and hearty breads also complement its strong flavor, creating a well-rounded tasting experience. For beverages, consider bold beers or aromatic wines to enhance your pairing.
What are some substitutes for Limburger cheese?
If you can’t find Limburger cheese, consider using other washed-rind cheeses like Taleggio or Epoisses as substitutes. These cheeses share similar creamy textures and pungent flavors that can mimic Limburger’s profile. Adjust the quantity based on your taste preference, as some substitutes may be milder.
Is Limburger cheese safe to eat?
Limburger cheese is safe to eat as long as it has been stored correctly and shows no signs of spoilage. Its strong aroma may be off-putting, but it is a normal characteristic of this cheese. If you have allergies or sensitivities to dairy, consult with a healthcare professional before consuming.
What is the shelf life of Limburger cheese?
Limburger cheese typically has a shelf life of about two to three weeks when stored properly in the refrigerator. Once opened, it should be consumed within a week for optimal flavor and freshness. Always check for any signs of spoilage before consuming.
Where can I buy authentic Limburger cheese?
Authentic Limburger cheese can be found at specialty cheese shops, some grocery stores, or online retailers that focus on artisanal cheeses. Look for brands that specify traditional production methods to ensure quality. Local farmers’ markets may also feature fresh, locally made Limburger.
How do I cut Limburger cheese for serving?
When cutting Limburger cheese, use a dedicated cheese knife to slice through its creamy texture without squishing it. Aim for small wedges or cubes to make it easier for guests to enjoy. Remember to serve it at room temperature for the best tasting experience.
What are the best ways to eat Limburger cheese?
Limburger cheese is often enjoyed on thick slices of rye bread, paired with raw onions for a classic sandwich. It can also be melted into dishes like soups or sauces to add depth and richness. Experimenting with fruit and pickled vegetables can create a delightful contrast to its strong flavor.
How should I cool Limburger cheese before serving?
Before serving Limburger cheese, allow it to sit at room temperature for about one hour to reach the ideal serving temperature of 18-20°C. This helps soften the cheese and enhances its complex flavors and aromas. Serving it too cold can mute its distinctive character.
What is the best way to store Limburger cheese?
To store Limburger cheese, wrap it in wax paper or parchment paper and then place it in an airtight container in the refrigerator. This helps maintain its moisture while minimizing odor transfer to other foods. Ideally, consume it within two weeks for the best flavor and texture.
How can I effectively use Limburger cheese in my recipes?
Limburger cheese can be used in various recipes, such as savory tarts or melted over hearty dishes. Its strong flavor pairs well with caramelized onions, making it a great addition to quiches or pasta. When using Limburger, remember that a little goes a long way due to its intense taste.