LIMBURGER! Lives up to its reputation

  • Thread starter Thread starter Kimchee
  • Start date Start date
K

Kimchee

Guest
So I finally got the guts up to buy a brick of Limburger cheese.
Have always wanted to try the stuff, just to see if it is as stinky as
advertised.

On the package they have a guide to eating it, based on how far out from
the Best By date.... the closer it gets, the more stinky and ripe!
4 to 2 1/2 months from date, cheese is at the average Limburger smell and taste stage. (Mine is 4 months out).
From 2 1/2 to 1 month, it is at the "Hard Core Limburger" stage.

It's definitely not bad cheese, but it certainly does have a scent resembling
body odor... to me, it smells like a pair of well used tennis shoes that got
wet and set in the sun. So 3 months from now, I dunno, might be too much.

I'll check back in after 3 months and let you know how bad it was at Hard Core stage, LOL!

According to some TV show I saw, it used to be one of the most popular cheeses in America, but now 1 company makes all of the Limburger sold in the USA.
And the bacterium that causes the odor is the same one partially responsible for body odor.
And malaria mosquitos are equally attracted to the cheese as they are humans, so it is used in Africa to combat the spread of malaria, according to Wikipedia!

The classic sandwich is ripe Limburger on rye, with onion... gotta get some rye...

(And my dogs won't eat it.)
 
Kimchee said:
According to some TV show I saw, it used to be one of the most popular cheeses in America, but now 1 company makes all of the Limburger sold in the USA.
Click to expand...

The only factory in North America is in Monroe, WI, not far from me. You could probably get some imported stuff if you hunt for it.

I've never had it, but now I'm curious!
 
Update... tried it with some onion, and it is a good taste pairing.

Here's a scary thought... I think that a Limburger, onion and Liverwurst
sandwich might be darn good!
Just won't be able to breathe on anyone or any painted surfaces.... LOL!
 
RobsanX said:
The only factory in North America is in Monroe, WI, not far from me. You could probably get some imported stuff if you hunt for it.

I've never had it, but now I'm curious!
Click to expand...

Monroe's most important product by far is Huber Boch Beer, one of my all time favorites.
 
It is one of the few things I can still smell even stronger than dead bodies laying in the sun for a few days. My father loved the stuff but the smell has kept me from ever trying it.
 
I LOVE Limburger - either just on bread or crackers, or in the aforementioned Limburger & sliced onion sandwich, which, for some strange reason, I often enjoy on plain white bread. Beer is almost a required beverage.

I really liked Liederkranz - a Limburger cousin - better, but unfortunately the one company that made it went out of business (or just stopped making it - I don't recall the whole story (& there is one)) - many years ago.

One caveat for those that are interested in trying Limburger is to make sure you buy a real block of the real cheese. Do not, under any circumstances, buy the little glass jar of "Limburger" cheese spread. It's not even remotely close to the real deal & is, in fact, quite unpleasant.
 
buzzard767 said:
Monroe's most important product by far is Huber Boch Beer, one of my all time favorites.
Click to expand...

Indeed! We toured that brewery once during Cheese Days. It's a pretty neat old place.

When I first moved to WI, my buddies and I would go to a bar in downtown Madison that had cheap Huber pitchers.
 
You must log in or register to reply here.
Top