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{{#seo:
|title=Limburger cheese suppliers, pictures, product info
|titlemode=replace
|keywords=#limburgercheese #cheese #hervecheese #cowsmilkcheeses #germancheeses #dairyproducts #fetacheese #cheeses
|hashtagrev=12032020
|description=Limburger cheese originated in Limburg, which is now divided between modern-day Netherlands, Belgium, and Germany
}}


[[Image:Limburger cheese.jpg|300px|thumb|right|Limburger cheese]]
Limburger cheese originated in Limburg, which is now divided between modern-day Netherlands, Belgium, and Germany. It is especially known for its pungent aroma. [[Herve cheese]] is a particular kind of Limburger [[cheese]] produced in Herve, Belgium.

Despite its traditional location, most of the Limburger cheese made today comes from Germany, and has been since about the 19th century. It was first produced by Rudolph Benkerts in 1867 in his cellar from pasteurised goat’s [[milk]]. A few years later, there were about 25 factories that produced this [[cheese]].

Limburger [[cheese]] is most-well known for its very pungent aroma which is caused by bacteria that live in the rind. It has often been described as having the same odour as smelly feet. In its first month, the [[cheese]] is more firm and 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 maturation, it is mostly creamy and much smoother. Once it reaches three months, the [[cheese]] produces its notorious aroma.

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[[Category:German cheeses]]
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