Wisconsin Limburger Cheese

$4.49
In stock
SKU
LIMBURGER

Limburger Cheese originated during the 19th century in the historical Duchy of Limburg, which is now divided between Belgium, Germany, and Netherlands. The cheese is especially known for its strong smell!

In its first month, the cheese is firmer and more crumbly, similar to the texture of feta cheese. After about six weeks, the cheese becomes softer along the edges but is still firm on the inside and can be described as salty and chalky. After two months of its life, it is mostly creamy and much smoother. Once it reaches three months, the cheese produces its notorious smell because of the bacterium used to ferment Limburger cheese.

All Wisconsin Limburger Cheese blocks are approximately 1/2 pound.

Limburger Cheese originated during the 19th century in the historical Duchy of Limburg, which is now divided between Belgium, Germany, and Netherlands. The cheese is especially known for its strong smell!

In its first month, the cheese is firmer and more crumbly, similar to the texture of feta cheese. After about six weeks, the cheese becomes softer along the edges but is still firm on the inside and can be described as salty and chalky. After two months of its life, it is mostly creamy and much smoother. Once it reaches three months, the cheese produces its notorious smell because of the bacterium used to ferment Limburger cheese.

All Wisconsin Limburger Cheese blocks are approximately 1/2 pound.

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