Limburger

Characterized by its pungent smell, Limburger is a semi-soft, smear-ripened cheese made from cow’s milk. It was first produced in the 19th century by Trappist monks in the Duchy of Limburg, which is nowadays divided between Germany, the Netherlands, and Belgium.

Today, most of Limburger cheese is produced in Germany. It has a straw-colored washed rind, while the flavor can best be described as mild, grassy, and reminiscent of mushrooms. The texture changes as it ripens – in the beginning, it is crumbly and firm, but after six weeks it becomes smooth and creamy.

After three months, the cheese develops its infamous aroma, which is the result of smear-ripening. Interestingly, malaria mosquitos are attracted to Limburger’s smell because it is reminiscent of foot odor. It is recommended to use Limburger in sandwiches, between two slices of rye bread, accompanied by onion slices.