Limburger Cheese Spread
The only source of Limburger in the U.S. is Master Cheese Maker Myron Olson from the Chalet Cheese Cooperative. This cheese is well-known for its pronounced aroma from rind-washing in brine.
By and large, Olson is one of a kind. In any event, trying to describe Limburger cheese to the uninitiated presents a challenging minefield of adjectives. “Pungent” and “aromatic” are the words given by the experts. But even an experienced cheeseman such as Olson veers into less-than-pleasant imagery when describing the Limburger experience. “I don’t want to say barn-y,” he says, “but, yeah, it’s kind of like a barn-y flavor and smell.”
Firm, flavorful cheese is actually buttery and slightly sweet with a sharp note. With age, it becomes stronger in flavor, more pungent and softer to the core.
Pairing suggestions: Potter’s Wisconsin Rye Crackers, or fresh rye bread.