Limburger Cheese

Limburger Cheese

10 Customer Ratings
Item Number: #1370
Weight: 0.50lbs

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.

Cheese Profile


  • young
  • medium
  • aged
  • old


  • soft
  • medium
  • hard
  • brittle


  • mild
  • medium
  • strong
  • pungent

Pairing Recommendations

  • Porter
  • Stout
  • Belgian Ale
  • IPA

Product Reviews (6)

Loved it
By Ann Conte

Moved to FL from NY and could not get it here. Missed it. Came well packed and was fresh. MMM will definately be ordering again.

not my thing
By hunter bass

It's very much what it is described as

By mary lou Harbeck

This is so good. We remember it to be softer. But will order again. Our order arrived quickly and was packaged nicely.

limburger cheese
By james greene

good flavor and great in grilled cheese sandwich. grilling this kind of cheese takes talent,

Great cheese, great cheese company!
By Thomas Sales

I have tried various imported Limburger cheeses over the years, but your Wisconsin-made "Country Castle Limburger" has always been my favorite. I used to be able to find it in my local supermarket, till they stopped carrying it. Luckily, I found the Wisconsin Cheese Mart online! I ordered four, 8oz bricks. The cheese arrived fresh, (still cool to the touch, from the enclosed cold pack), and in a "young" state. A young limburger has a less-pungent aroma than aged limburger, with a mild, smoky/salty taste, and a consistency similar to Brie. The aroma quickly dies away, so if you serve young limburger slices on crackers to your unsuspecting guests, few will suspect they're eating the dreaded limburger cheese! My favorite way of eating limburger cheese is to cut myself a small chunk, then cut the chunk into thin slices. I place a slice on my tongue, and simply let it melt in my mouth. (Crackers simply get in the way, in my opinion.) If you let the cheese age past its "best if used by" date, it starts to grow more pungent, (and more TASTY)! Don't be afraid to let it age for a whole MONTH beyond that date. If you let it age long enough, a magical thing happens: the whole texture of the cheese changes! It becomes wet, and runny, and attains a consistency more like CREAM CHEESE! It also "stinks to high heaven", at this point... but it's a GOOD smell... that wonderful aroma that the young cheese just hinted at! At this point, you need to be willing to spread this beige-colored goo on a cracker and eat it. If you have been eating the cheese all along, you might think it's gone bad, but one taste will convince you otherwise. All that has happened is that the cheese has finally matured! (If there's no MOLD, the cheese is okay!) If you are like me, however, you will probably finish Country Castle Limburger LONG before it has time to mature!

Absolute fab
By Gerald Wood

Welcome to Germany, I love it ,remindes me of childhood ordered twice and I will place and order every month

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