Limburger cheese is a soft, surface ripened cheese. Limburger cheese is world renowned for being one of the most pungent cheeses in existence. Although there were 100s of Wisconsin cheese plants making Limburger cheese just 50 years ago, Chalet Cheese in Monroe Wisconsin operates the last Limburger cheese plant in the United States. Though Limburger cheese is definitely categorized among those foods that are an "acquired taste," Limburger cheese has legions of fans.
Product Reviews (6)
An old favorite
By Charles Hieber
Limburger never goes out of style. It always tastes and smells good (to me) It's reputation means that I get more. Keep up the good work
By Paul Nevai
Actually, this (I believe) one and only US made Limburger is quite mild compared to what I had when growing up in one of those European nations. Nevertheless is is a superb cheese. I love it. I ordered 36 pieces and froze immediately 34 of them. I hope they will last a year and that they will survive the freezing experiment. I should report back a year from now how it went. The price was reasonable even if it was about twice more expensive than in Germany.
By Wm Hitt
The best......just wonderful.....Thank you....BH
By David Kershaw
A favorite along side of other strong cheeses such as Royal stilton and extra sharp cheddar.
One of the BEST!
By Jeanette Hammons
I have been craving Limburger cheese for a year now. None of the stores in town sell it. Hy-Vee use to sell it around the holidays. I couldn't wait any longer. So I ordered it through your Co. I am so glad I did! It is very ,very tasty. You can't go wrong buying this cheese. If you love Limburger Cheese and don't mind the smell than give it a try. I put mine on Dark German bread and it's to die for. Also good on hard rolls. I'am sure I will be back for more.
8 oz. Limburger Cheese
By Herman Stein
Coming from Europe, I like this Limburger cheese. A I enjoy every bit of it. I eat it with boiled potatoes, or cut small slices on crackers. Another way I like to fix it is, put in the freezer for about 30 - 45 minutes, so it's very hard, then cut it into very small pieces, about 1/4 in. square, mix it with olive oil and vinegar, pepper and garlic powder, and some very small diced up onions, makes a delicious salad.
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