Limburger from GOLDSTEIG

GOLDSTEIG Limburger is a real cheese speciality! With its mild to spicy flavour it’s at home both on an attractive cheese platter and in combination with a savoury dish or piquant salad. A type of cheese for real cheese indulgence.

Limburger

Limburger, 200 g

This cheese is essential for any good cold snack with its rich spicy and piquant flavour and aroma. Enjoy it in savoury salads, with onions or simply on its own! This cheese speciality is always a real treat!

Product details & recipes

Limburger light

“Light” Limburger, 200 g

This light red smear cheese provides the perfect combination of a calorie-conscious meal and hearty cheese treat. With its rich spicy and piquant flavour, this light red culture cheese can be enjoyed in a variety of ways.

Product details & recipes

Andreas Meier - Rezepte Empfehlung

Andreas Meier recommends!

Surprise your friends and family with these exceptional Limburger recipes, created exclusively by our herb chef Andreas Meiergoes really well with this. You can find even more delicious recipes here:

Overview of recipes

Chicken leg on Limburger vegetables and sage

  • Over 30 Min.
  • Simple

To the recipe

Oven baked pork steak in bread sauce with rich Limburger topping

  • Up to 30 min.
  • Normal

To the recipe

Käsemeister mit Käsemesser und Hartkäse/Emmentaler von Goldsteig

Fascinating facts about Limburger!

Presented by our GOLDSTEIG cheese master

A Belgian in Bavaria

Where Limburger cheese comes from

The first Limburger cheese was made by monks in monasteries in the Belgian province of Lüttich in the former Duchy of Limburger in the 13th century. This cheese speciality then came to Bavaria around 1830. The agricultural reformer Carl Hirnbein brought the soft cheese, back to his home of Allgäu from his study trip back then. He opened the first soft cheese dairy in South Germany there from where this cheese’s success story ran its course.

Nowadays, this red smear cheese is well-known and popular far beyond the borders of the Duchy of Limburg, which has been divided between Germany, the Netherlands and Belgium in the meantime. This red culture cheese was even so successful at times that the price of milk was calculated using its retail price.

Brick cheese

Why Limburger is called

“brick cheese” or a “brick” Limburger cheese has many nicknames and not without reason! At first glance, you can easily mistake this cheese for a brick. The cheese gets its characteristic shape from the bar, or brick shape, in which it is produced.

Due to the so-called red smear bacteria, which are added to the cheese by means of a special liquid while maturing , the surface turns a reddish brown. Due to this surface, which is also called “red smear”, this cheese speciality doesn’t just have its intensive smell but it also contributes significantly to its nicknames together with the brick-like shape.

The Limburger sandwich

An American dream cheese come true

 

It might be less well known here but in the United States it has been an essential item on the menu for a long time: the Limburger sandwich. Once the cheese is mature and spreadable after three months, it is spread thickly onto pure wholemeal rye bread. It is topped with a large slice of onion and

accompanied by a strong, black coffee or a lager. Up until well into the 1960s, this was the most popular sandwich made by German immigrants as a classic worker’s meal in the USA. In the meantime, there are just two Limburger cheese factories left in Monroe, Wisconsin and Linwood, Michigan. The sandwich is still a popular classic there today.

 

 

The “red smelly cheese”

Cheese gourmets appreciate the Limburger’s smell and flavour

Esrom, Harzer, Limburger – they all have one thing in common: their rather unique aroma. For some it smells rather strange, for others there’s almost nothing more wonderful. Opinions are divided when it comes to the smell of cheese. This cheese develops a smell that gets stronger all the time after maturing for about 2 weeks and it is also very famous and popular for this.

True cheese connoisseurs are not put off by the unusual smell though, quite the opposite! The extravagant smell also entails a very strong and full flavour and therefore an indulgence that other types of cheese cannot provide.