Dairy
Limburger
Limburger is a washed-rind cow’s-milk cheese famous for its strong aroma and soft, creamy paste that becomes almost spreadable when ripe. Surface bacteria (notably Brevibacterium linens) develop an orange-brown sticky rind and a pungent, savoury flavour; the interior remains mild-to-piquant, pale, and buttery beneath the assertive rind. Originating in the historical Duchy of Limburg region (today spanning parts of Belgium, the Netherlands, and Germany), it is classically eaten with dark bread, onion, and mustard. German and American Midwest producers keep the style alive as a specialty pungent table cheese.
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History
Washed-rind soft cheeses from the Limburg region became known for strong aroma and creamy paste.
German dairies adopted Limburger-style production, especially in Hesse and surrounding areas.
Immigrant cheesemakers introduced Limburger to Wisconsin and New York, building a Midwest tradition.
Industrial and farmhouse production standardised brick-shaped washed-rind Limburger for retail.
Monroe, Wisconsin, and other towns remained centres of American Limburger while European output continued.
Specialty and protected regional washed-rind cheeses revived interest in traditional Limburger character.