Limburger
A washed-rind cow's-milk cheese from Belgium known for its strong aroma and soft texture.
Limburger is a semi-soft cheese made from raw cow's milk in the Herve region of Belgium. It has a reddish-brown rind and a creamy interior that develops a spicy taste as it ages. The cheese is famous for its pungent smell caused by Brevibacterium linens bacteria.
- Made from raw cow's milk in Belgium since the 15th century.
- Washed-rind cheese with a reddish-brown coating.
- Strong smell caused by Brevibacterium linens bacteria.
- Texture changes from crumbly to creamy with age.
- Popular sandwich cheese in the US Midwest.
What is Limburger?
Limburger is a semi-soft cheese originating from the Herve area in Belgium. It is made from raw cow's milk and shaped into bricks. The cheese features a glossy reddish-brown rind created by washing during aging. Inside, the paste is pale yellow and ranges from crumbly when young to creamy when mature. It is renowned for its powerful odor produced by Brevibacterium linens bacteria. The flavor starts sweet and becomes spicy with age.
Where does Limburger come from?
The cheese comes from the historical Duchy of Limburg, centered in the Herve region near Liège. Production dates back to the 15th century. The name Herve is now protected in Belgium for this specific style. The name Limburger is used for similar cheeses made elsewhere. The style spread to the United States and Canada through immigration.
What does Limburger taste like?
Young Limburger is salty and chalky with a firm texture. As it ripens over two to three months, it becomes smoother and creamier. The taste deepens from sweet to spicy. The defining characteristic is its strong smell, often compared to body odor, due to the smear-ripening process.
How Limburger is made
Producers use raw cow's milk to make the cheese. It is formed into brick shapes and aged in cellars, sometimes carved into chalk rock. The rind is washed to encourage bacterial growth. This process creates the reddish coating and intense aroma. Some versions are flavored with herbs.
Limburger, drawn
How Limburger is eaten and cooked
The cheese is often served on rye bread with onions as a sandwich. It can be spread thick or sliced. In the United States, it is paired with mustard, bologna, or vegetables. It is also eaten plain or with coffee and beer. The rind may be removed to reduce the smell.
Limburger through the day
It is commonly eaten for lunch or as a snack. The traditional Limburger sandwich is a popular meal in the Midwest. It is not typically used for breakfast or dessert.
Limburger in the world's kitchens
Belgians have long considered it a popular local cheese. In the United States, German and Swiss immigrants brought the tradition. It remains a staple in Wisconsin and Ohio among these communities. Canadian production also existed historically.
At a glance: where it turns up
Custom and folk tradition
The cheese is linked to the herding life of the Herve countryside. Its production in old cellars reflects traditional methods. The strong smell has become part of local lore and popular culture jokes.
Protection and trade
Herve holds Protected Designation of Origin status in Belgium. Chalet Cheese Cooperative is the only US producer today. Historical production included factories in New York and Ontario.
Dishes with Limburger
Questions people ask about Limburger
Where does Limburger cheese come from?
It originates from the Herve region in Belgium, near Liège. The name Herve is protected there. The style spread to the US and Canada via immigrants.
What milk is used to make Limburger?
Traditional Limburger is made from raw cow's milk. Some historical American versions used pasteurized goat's milk, but cow's milk is standard.
Why does Limburger smell so strong?
The smell comes from Brevibacterium linens bacteria. These are the same bacteria found on human skin that cause body odor. They grow during the washing process.
How is Limburger usually eaten?
It is often served on rye bread with onions. It can be spread thick or sliced. In the US, it is paired with mustard or bologna. It is also eaten with coffee or beer.
What does Limburger taste like?
Young cheese is salty and chalky. Older cheese is creamy and spicy. The flavor intensifies as it ages beyond two months.
Good reading and sources
- Encyclopaedia BritannicaArticle
- Geographical indications and quality schemes explainedEuropean Commission, Article
- Limburger on WikipediaEncyclopedia
- More photos on Wikimedia CommonsPhotos and video
- Wikidata recordOpen data
The facts on this page come from the Wikipedia article "Limburger", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). EveryCheese rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes. Recipes, ageing and customs differ from one dairy, valley or kitchen to the next. Folk beliefs are described as tradition, never as advice. If something is wrong, tell us. Last refreshed 2026-10-15.
More from Belgium
All the cheeses of Belgium
🇧🇪 BelgiumRemoudour'moûdou
A washed-rind cow's-milk cheese from the Land of Herve in Belgium.Cow · Washed rind
🇫🇷 France and 4 moreTrappista cheeseTrapist sir
A semi-hard cow's-milk cheese with a mild flavor and pale yellow paste.Cow · Semi-hard
🇫🇷 France and 2 moreFromage blanc
A mild, acid-set fresh cheese from northern France and southern Belgium.Cow · Fresh · Sweet and caramel
Its cousins elsewhere
All semi-soft cheeses
🇵🇸 Palestine and 1 moreNabulsi cheeseجبنة نابلسية
A white brined semi-hard cheese from Nablus, flavored with mahleb and mastic.Sheep · Brined · Salty
🇪🇬 Egypt and 1 moreDomiatiجبنه دمياطى
A soft, salty Egyptian white cheese salted before coagulation.Buffalo · Bloomy rind · Salty
🇵🇾 ParaguayParaguay cheesekesú Paraguái
A soft, creamy cow's-milk cheese from the eastern wetlands of Paraguay.Cow · Fresh · Salty