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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."
http://chowhound.chow.com/topics/8944...

Here's the info from the Wisconsin Milk Marketing Board,
http://eatwisconsincheese.com/cheese/...

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.
http://www.pleasureandcheeses.ca/chee...

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.
            http://farmtotablewisconsin.com/2012/...

            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.