Limburger

As European food products go, Limburger hasn’t been around all that long. It was first made in the 19th century by Trappist monks near Liège in the Duchy of Limburg (a territory now divided between Belgium, the Netherlands and Germany). Before you joke about the stinky cheese helping the monks maintain their cloistered lifestyle, bear in mind that the Trappists are also known for making some of the very finest beers in the world. Today, most of the Limburger in Europe is made in Germany.Today the only American producer of Limburger is Chalet Cheese Cooperative of Monroe, Wisconsin: the seat of Green County. Of the dozens of Master Cheesemakers in Wisconsin, only Chalet’s Myron Olson is certified to make Limburger.

Founded in 1885 by five dairy farmers, Chalet Cheese Cooperative today is owned and operated by 21 member farms. Olson, who started working there at age 17, has managed the plant for more than 20 years. Because he uses only milk from the Cooperative’s member farms (comprising 70% Holstein and 30% Brown Swiss cows), he knows exactly where the milk is coming from and the qualities it will contribute to the final product. He also believes the limestone-filtered water of south-central Wisconsin helps make the best-quality cheese to be found anywhere in the world.Limburger is one of a number of smear-ripened, washed-rind cheeses. Washed-rind cheeses are cured in a saltwater brine which may or may not include things like beer, wine, and spirits. Periodically washing the cheese with this solution keeps the surface moist and hospitable to bacteria like Brevibacterium linens, which happens to be the very same bacterium responsible for human body odor—specifically foot odor. So if someone tells you Limburger smells like sweaty gym socks, they are technically correct.

Of course, the food world is full of examples of beneficial bacteria. Microorganisms like Lactobacillus bulgaricus and Streptococcus thermophilus give yogurt its distinctive tang and break down lactose to make it easier to digest. In the case of Limburger, a healthy smear of B. linens helps the maturing process and prevents the growth of undesirable molds. Other smear-ripened cheeses include the French Port Salut and Munster (not the mild, red-rind Muenster we’re familiar with, but a much funkier variety). The bacterial culture used at Chalet was first cultivated in 1911.

Wisconsin Cheese Man