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Recognized for its strong aroma, this tangy, creamy delicacy is a favorite because of its washed, edible rind and distinguished taste. Its origins come from the town of Liège, Belgium. The cheese was sold there in the 14th century, and at that time a Limburger-type cheese was used as currency to pay taxes.
Known as the “stinky” cheese, Limburger has a pungent smell because of the bacteria used to ferment it. Although it is an odorous cheese, you will be surprised by its mild texture and taste! If you want to have Limburger with a stronger taste to match the smell, just choose one in a more ripened stage.
A creamy cheese that is mostly an acquired taste, Limburger continues to be a popular favorite and a staple for every cheeseboard. It is commonly served at the end of a meal with strong coffee, bread or crackers—even fresh fruit such as pears, pineapples green grapes, apples, oranges or cantaloupe. It can also be added to soup.
It is said that Limburger is the best when accompanied by a good beer – try this German way of enjoying this robust, ethnic cheese! Just get beer, bread, Bavarian Limburger, cut fresh onion into rings dipped in vinegar and invite your best friends for a feast the Bavarian way! |
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