A guide to Limburger — the famously stinky washed-rind cheese. Why it smells the way it does, what it actually tastes like, and how to eat it.
Limburger has a reputation that precedes it: it's the cheese comedians reach for when they want a punchline about bad smells. But behind the notorious aroma is a genuinely delicious, historic washed-rind cheese — and the gap between how it smells and how it tastes is one of the great surprises in the cheese world.
What Limburger Is
Limburger is a soft, washed-rind cow's-milk cheese that originated in the historic Duchy of Limburg, spanning parts of present-day Belgium, the Netherlands, and Germany. Today much of it is associated with Germany, and a famous version is still made in Wisconsin, USA. It's a surface-ripened cheese, matured from the outside in, with a reddish-brown rind and a pale, creamy interior.
Why It Smells So Strong
The infamous aroma comes from the bacterium Brevibacterium linens, which is used to wash the rind during aging. As it works, it produces the pungent, sometimes foot-like smell Limburger is known for — and, curiously, the very same bacterium lives on human skin and contributes to body odor, which is exactly why the smells are so similar. The aroma intensifies dramatically as the cheese ripens.
What It Actually Tastes Like
Here's the surprise: Limburger tastes much milder than it smells. Young Limburger is fairly firm and mild, almost chalky. As it ripens it softens to a creamy, spreadable texture and develops a rich, savory, meaty, tangy flavor with mushroomy and beefy notes. While assertive, it's far more approachable on the palate than its powerful aroma would lead you to expect.
How to Eat Limburger
The traditional way is the Limburger sandwich: ripe Limburger on dark rye bread with raw onion and a smear of mustard, washed down with a glass of beer. This combination — championed in places like Wisconsin's historic taverns — balances the cheese's richness with the bite of onion and the malt of beer. Limburger is best eaten at room temperature, spread thickly, by those brave enough to look past the smell.
Pairings
Limburger calls for robust partners: dark bread, raw or pickled onions, mustard, and, above all, beer — a malty lager or amber ale stands up to it well. Its savory richness also works with strong coffee in some traditions.
Buying and Storing
Limburger is sold in small blocks, often foil-wrapped, at varying stages of ripeness. Because it ripens quickly and smells strongly, keep it tightly wrapped (a sealed container helps protect the rest of your fridge) and eat it within its prime window. The aroma is normal, not a sign of spoilage.
Frequently Asked Questions
Why does Limburger smell so bad?
The bacterium used to wash its rind, Brevibacterium linens, produces pungent compounds — the same bacterium that contributes to human body odor.
Does Limburger taste as strong as it smells?
No. It's surprisingly milder on the palate — savory, creamy, and meaty — than its powerful aroma suggests.
How do you eat Limburger?
Classically on dark rye bread with raw onion and mustard, paired with beer, and served at room temperature.