Limburger cheese was first produced in the 18th century in Belgian province Liege and sold in the nearest Limbourg. Due to the town's name this creamery cheese is called similarly. Nowadays, you will hardly be able to find a lot of cheese manufactories in Belgium. Even a part of the population of the country believes that Limburger belongs to German cheeses. But it is not so; though, most cheese making factories are concentrated, indeed, in this country. Some of them can be met in the UK and the USA, but you need a special permission to make this cheese in your country. In the USA only one factory has such a certificate.
This sort belongs to a washed-rind cheese group. In fact, the process of its making is very interesting. First, you need to pasteurize milk at a temperature of 161 degrees F. After cooling to the temperature of about 86 degrees F, the milk is inoculated with cultures. When the curd is ready it needs to be cut up and heated to 95 degrees F. Then the cheese makers shape rectangular pieces and leave the cheese ripening for several months. As for a special smell, it can be easily explained. There are special bacteria, which are added to the cheese to prevent the growth of mold. The same bacteria give the rind its sunburn orange color.
It is hard to say whether the cheese is pleasant for eating in case it is in the rind. Each person has his own taste. The fact is that the rind is rather bitter and very sharp. And though it is edible, you will find not too many people who like it. Nevertheless, a lot of European farmers are really happy that people of the earth still like a full-flavored cheese. As for the taste of the washed-rind cheese itself, it is much more soft and mild than it may seem after feeling its aroma. Indeed, when you reach the cheese itself it is a real treasure hidden behind the smell.
Any washed-rind cheese, Limburger being not an exception, is perfect when served with hearty meats, rye or heavy wheat breads and, of course, onions. It is a real competition in Europe to make new recipes of onion sandwiches with this cheese added, and you can find tens of them in various cookbooks. As for drinks, the best addition will be dark beer and robust red wines. Such a snack will be wonderful if you are going to invite a couple of your closest friends to have a small friendly talk. Traditional additions to different cheeses, such as fruit, crackers, salt fish, nuts and others will be apt too.
So, there are no exact rules: only you and your fantasy. This is the beauty of cheese. You can serve it whenever you want, wherever you want and to whatever you want. There is no difference what kind of cheese you prefer: washed-rind cheese, mature or young, sweet or sharp. The point is that you should always remember our life is too short to waste it out on habits and rut things. So, if you still have doubts leave them at home and go to a supermarket for your next piece of cheese. Let it be Limburger. Why not? Bright and memorable impressions after its tasting are guaranteed.