When someone says Limburger what is your first response? Is it to say, wow, that is one smelly cheese. But before you take it off your plate, you should know a few facts about this distinctive cheese. It might just become your favorite cheese.
I'll start with the history of limburger cheese. It originated in a small country of Limburg, which is divided between Germany and the Netherlands. The Swiss introduced Limburger to Wisconsin in 1867 when Rudolph Benkert made Limburger in his cellar. By 1880, Limburger was becoming very popular among the local cheesemakers. Over 20 factories were producing the cheese. By 1930 over 100 companies were making Limburger. There were many fans of the cheese all over and the factories were sending the cheese all over the world.
Limburger today is very scarce to find in the United States. So scarce, that many Americans look to Germany for their old favorite. If you live in Wisconsin you are in luck, because in our great town of Monroe there is still one cheese factory left. The Chalet Cheese Cooperative still makes Limburger, and they are the only factory left in the United States that does.
Due to the long process of making the Limburger, it's considered a "specialty" cheese. A great deal of time, effort, and patience go into making these precious little bricks with that special smelling bouquet.
The smell can be unbearable and this is why. The cheese rind is washed with a mild brine solution. The cheese is also fermented with Brevibacterium linens which is the same bacteria found occurring naturally in body odor. But making Limburger is a very long and hard process. They start by heating the milk with rennet and special cultures. The milk then separates into whey. Then they use the curds and put them into brick molds. The curd molds are heated until they ripen. This process takes about 2 to 3 weeks. Then even after the two to three weeks, they lower the heat and let the bricks age for three months washed on a regular basis with brine. After that, it is ready to sell. The texture is very smooth and creamy.
There are many ways to enjoy Limburger. I think the best way to have it is by cutting off the schemer. The schemer is the strong layer of the brick that gives the cheese distinct flavor. Then if you put it on rye bread and top it with strong, thinly sliced onions, it is delicious. You can make dips out of the cheese as well. Use it with a strong flavor cracker or bread. Don't be afraid to experiment.
Now you know the history of Limburger and the long process that it takes to make this specialty cheese. Green County should be proud that we have the only cheese factory left in the United States that makes Limburger. Now put it back on your plate, because Limburger is great.
- By Mikala McKee
is the Monroe dairy queen
I'll start with the history of limburger cheese. It originated in a small country of Limburg, which is divided between Germany and the Netherlands. The Swiss introduced Limburger to Wisconsin in 1867 when Rudolph Benkert made Limburger in his cellar. By 1880, Limburger was becoming very popular among the local cheesemakers. Over 20 factories were producing the cheese. By 1930 over 100 companies were making Limburger. There were many fans of the cheese all over and the factories were sending the cheese all over the world.
Limburger today is very scarce to find in the United States. So scarce, that many Americans look to Germany for their old favorite. If you live in Wisconsin you are in luck, because in our great town of Monroe there is still one cheese factory left. The Chalet Cheese Cooperative still makes Limburger, and they are the only factory left in the United States that does.
Due to the long process of making the Limburger, it's considered a "specialty" cheese. A great deal of time, effort, and patience go into making these precious little bricks with that special smelling bouquet.
The smell can be unbearable and this is why. The cheese rind is washed with a mild brine solution. The cheese is also fermented with Brevibacterium linens which is the same bacteria found occurring naturally in body odor. But making Limburger is a very long and hard process. They start by heating the milk with rennet and special cultures. The milk then separates into whey. Then they use the curds and put them into brick molds. The curd molds are heated until they ripen. This process takes about 2 to 3 weeks. Then even after the two to three weeks, they lower the heat and let the bricks age for three months washed on a regular basis with brine. After that, it is ready to sell. The texture is very smooth and creamy.
There are many ways to enjoy Limburger. I think the best way to have it is by cutting off the schemer. The schemer is the strong layer of the brick that gives the cheese distinct flavor. Then if you put it on rye bread and top it with strong, thinly sliced onions, it is delicious. You can make dips out of the cheese as well. Use it with a strong flavor cracker or bread. Don't be afraid to experiment.
Now you know the history of Limburger and the long process that it takes to make this specialty cheese. Green County should be proud that we have the only cheese factory left in the United States that makes Limburger. Now put it back on your plate, because Limburger is great.
- By Mikala McKee
is the Monroe dairy queen
