Limburger cheese

Limburger cheese

Infobox Cheese
name = Limburger

othernames =
country = Netherlands & Belgium
regiontown = Limburg
region =
town =
source = Cows
pasteurised = Yes
texture = Smooth, Creamy, Semi-Soft, light tasting, and multuous
fat =
protein =
dimensions =
weight =
aging = 2-3 months
certification =

Limburger cheese originated in Limburg, which is now divided between modern-day Netherlands, Belgium, and Germany. Limburger is especially known for its pungent odor. The bacterium used to ferment Limburger cheese and other rind-washed cheeses is "Brevibacterium linens"; this same bacterium is found on human skin and is partially responsible for human body odor. [cite book | author=McGee, Harold | title=On Food and Cooking (Revised Edition) | publisher=Scribner | year=2004 | id=ISBN 0-684-80001-2 pp 51-63, "Cheese"]

The Herve cheese is a particular kind of Limburger cheese produced in the Land of Herve.

Limburger cheese and its characteristic odor are a frequent butt of jokes and gags. In 2006 a study showing that the malaria mosquito ("Anopheles gambiae") is attracted equally to the smell of Limburger cheese and to the smell of human feet [Knols, Bart (1996). "On human odour, malaria mosquitoes, and Limburger cheese", "The Lancet", 348 (9037), p. 1322, doi|10.1016/S0140-6736(05)65812-6] earned the Ig Nobel Prize in the area of biology. [ [ Ig Nobel Prize list of past winners] ]

Despite its birth location, most of the Limburger cheese made today comes from Germany, and has since about the 19th century. It was first produced by Rudolph Benkerts in 1867 in his cellar from pasteurized goat’s milk. [ [] ] A few years later, there were about 25 factories that produced this cheese. Now, the Chalet Cheese Cooperative, located in Monroe, Wisconsin, is the only company which still makes this cheese in the United States.


Limburger cheese is most-well known for its very pungent aroma which is caused by bacteria that live in the rind. It has often been described as having the same odor as smelly feet. In its first month, the cheese is more firm and crumbly, similar to the texture of feta cheese. After about six weeks, the cheese becomes softer along the edges but is still firm on the inside and can be described as salty and chalky. After two months of its life, it is mostly creamy and much smoother. Once it reaches three months, the cheese produces its notorious odor. [ [ Limburger Cheese, History of Limburger Cheese, Limburger Sandwich Recipe ] ]


After three months, when the cheese has ripened, it becomes spreadable. In Wisconsin, you can find it on the menu accompanied with raw onions and brown mustard on a sandwich. Some say that it is also good served with tinned fish, onions, crackers, fruits, and vegetables.

Nutrition Facts

One cup of Limburger cheese, which is about 56 grams, is about 748 calories and has 27 grams of fat, which is about 52% of the daily value of a person eating on a 2,000 calorie per day diet. Although it does provide calcium, protein and Vitamin A, it also makes up for 40% of your daily value of cholesterol and 95% of your daily value of sodium. [ [ Nutrition Facts and Information for Cheese, limburger ] ]


ee also

*List of cheeses
*Muenster cheese
*Monroe, Wisconsin

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Look at other dictionaries:

  • Limburger (cheese) — [lim′bʉr΄gər] n. a semisoft cheese of whole milk, with a strong odor and flavor, made originally in Limburg, Belgium: also Limburg (cheese) * * * …   Universalium

  • Limburger (cheese) — [lim′bʉr΄gər] n. a semisoft cheese of whole milk, with a strong odor and flavor, made originally in Limburg, Belgium: also Limburg (cheese) …   English World dictionary

  • Limburger (cheese) — [lim′bʉr΄gər] n. a semisoft cheese of whole milk, with a strong odor and flavor, made originally in Limburg, Belgium: also Limburg (cheese) …   English World dictionary

  • Limburger cheese — Limburg cheese Lim burg cheese, Limburger Lim burg*er, n., Limburger cheese Lim burg*er cheese . A soft cheese made in the Belgian province of Limburg (Limbourg), and usually not eaten until the curing has developed a peculiar and, to most people …   The Collaborative International Dictionary of English

  • limburger cheese — noun see limburger …   Useful english dictionary

  • Limburger cheese — noun A creamy, soft cheese with a mild taste and a pungent odor …   Wiktionary

  • Limburger — 1870, short for Limburger cheese (1817), from Limburg, province in northeast Belgium, where the cheese is made. Some frauds a few years ago started a Limburger cheese factory down in Keyport, New Jersey, but the imposition was soon exposed. A man …   Etymology dictionary

  • Limburger — País de origen Bélgica Región Limburgo Leche de …   Wikipedia Español

  • Limburger — Käse mit Brot Limburger ist ein ursprünglich belgischer Käse (er stammt nicht aus der deutschen Stadt Limburg, und auch nicht aus der niederländischen Provinz Limburg) aus pasteurisierter Kuhmilch mit einem Fettgehalt von 20 bis 60 % in der… …   Deutsch Wikipedia

  • Limburger — /lim berr geuhr/, n. a variety of soft white cheese of strong odor and flavor. Also called Limburger cheese, Limburg cheese. [1810 20; named after LIMBURG; see ER1] * * * ▪ cheese  semisoft surface ripened cow s milk cheese that has a rind of… …   Universalium

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