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Limburger - American vs. German

In another thread, INDIANRIVERFL posted, "Unfortunately Fowler, 100% of US limburger comes from a single creamery to the north of Monroe, Wisconsin. Which means we will be reviewing the type of shipping, storage, and age of the cheese. Not a bad thing in itself.

I like mine old and runny, with chopped onions and hard rye bread.

The creamery is on my 400 mile plus run through cheesy Wisconsin prior to returning to Florida for the ultimate of wine and cheese parties."

Here's the info from the Wisconsin Milk Marketing Board,

However, Limburger is also made in Germany. Doing a quick check at two supermarkets in Healdsburg, CA (a small town in Sonoma County wine country) this week, both of them have Halali Limburger made by Kaserei Champignon on the shelf.

It's been decades since I've had Limburger of any ilk. How do the cheese from the two sources/producers compare?

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  1. I love strong cheeses, but due to childhood trauma (my parents were big rye/Limburger/onion sandwiches for lunch on the weekend fans), I've never been able to bring myself to try it. Our co-op does carry one made in Bavaria.

    1. Used to handle both of them. the main advantage of the Wisconsin one is the supplier would ship in various ripenesses thus always had a perfect one on the shelf.
      Sold way more of the American, great product.

      1. Bervisher is great- even fully ripe, its more like a St. Albray or a St. Nectaire- meaty, but still buttery and nutty with a good earthyness. The stuff from the Chalet Dairy Co-Op in Wisconsin is an order of magnitude more robust (yummy, but WHEW!) and as Deluca said- has a variety of levels of ripeness!

        1. I wish I could find either one.

          1. Surprised to find Limburger, direct from Wisconsin, on the shelf at Start Market in Salinas, CA.

            The best by date is 5/20/13. Should I hold it to the end? Longer? Keep it in the fridge or on the kitchen counter to mature?

            4 Replies
            1. re: Melanie Wong

              More textural than date based, should squoosh like a perfect other washed rind product. Appearance would be slight depressed bellying on the long side.

              1. re: Delucacheesemonger

                Thanks, I'll leave it out of the fridge for a couple days and then give it the charmin test.

                  1. re: Delucacheesemonger

                    Two days at room temperature has rendered it squooooshy. It's back in the fridge until I can consume it.

            2. Honored and scared that somebody would quote me, as a fair percentage of my posts are with tongue firmly in cheek.

              Living in Bavaria a long time ago, I took a lot of weekend trips through the Alps and drank and ate as well as appreciated the view. The Allgauer limburgers are milder and more consistent in texture. A more buttery taste. Try on a Bavarian 3 grain loaf with Allgauer butter.

              Like many, I took a day trip to the German town of Limburg to get the cheese from the source. And found out it originated in Belgium. This is a long time before the internet and googling.

              And after posting the above quoted post, I went straight to Publix and bought a brick of limburger for $4.99, an unsliced loaf of dark rye bread, and let them sit on the window sill to mellow for 2 days.

              Surprised I could wait that long.

              2 Replies
              1. re: INDIANRIVERFL

                Did you buy German or American at Publix and how did it compare to your memory?

                1. re: Melanie Wong

                  Only American at Publix and no Liederkranze, but they would happily order it for me.

                  A great reason to visit the folks in Venice,FL was the German Deli in Sarasota. Can't remember which type they had, but different from the Wisconsin. More butterfat?

                  And now that I am sleeping alone, I can indulge my Limburger fix whenever I want. And do.

              2. Forgot this cheese was in the fridge! Took it out yesterday to warm up and cut into it today for lunch. I'm sure I've not had any Limburger for at least 20 years. I recall preferring the softer, oozier texture of Liederkranz.

                Unwrapping the brick, I was curious at how smelly it would seem to me now years later having experienced Epoisses and other washed rind cheeses. With those reference points, Limburger turned out to be not nearly as odoriferous as my memory of it nor in comparison to others of the style. The aroma is much mellower, less meaty/gamey, and not as sharply pungent. Yet, it does linger on my finger tips even after some hand scrubbing.

                A little sway back and yielding to the touch, some of the rind of the brick has darkened and turned hard, as shown in the photo. The rind tasted salty but not at all unpleasant or excessivly gritty.

                The ivory-colored paste has a lovely smooth unctuousness to it. Not oozy, it holds its shape when sliced but smooshes easily with the flat of the knife to distribute on a moist slice of Kommisbrot rye bread. There are a few small holes. The slices from the center of the brick are more intensely flavored. The flavor hits mostly at the front and mid-palate with not much aftertaste other than salt. The taste is quite unique bringing together the nutty tones of Alpine cheeses with a deep earthiness and buttery richness.