Limburger
A washed-rind cheese from the Limburg region, now made mostly in Germany and Wisconsin. It is soft, savory, and notorious for the strongest smell of any common cheese.
| Category | Cheese |
|---|---|
| Maker / Origin | Belgium |
| Storage | Wrap in foil and seal in an airtight container in the fridge; its aroma will otherwise take over. |
| Shelf life | About 2 to 3 weeks. It ripens fast; eat it when the paste gives but before it turns runny and bitter. |
| Best uses | Sandwiches on rye with onion, cheese boards for the bold, and beer snacks. |
| Substitutes | Taleggio for a milder washed rind, or brick cheese. |
| Pairings | Rye bread, raw onion, mustard, and dark beer. |
| Last checked | October 18, 2026 |
About it
Limburger's powerful smell comes from the same bacterium, Brevibacterium linens, that lives on human skin, which is why it is compared to body odor. Young Limburger is mild and crumbly; over weeks it softens and the famous aroma builds.
Storing it
Keep it quarantined from all other foods. Do not freeze; the soft paste turns unpleasant.
Using it
Serve Limburger at room temperature on dark rye with sliced onion and mustard, the classic preparation. Trim the rind if the flavor is too strong.
Swaps & pairings
Brick cheese is Limburger's milder American cousin, made for the same sandwich. Taleggio gives washed-rind character with far less aroma.
More from this maker: Belgium