Limburger is a cheese that originated during the 19th century in the historical Duchy of Limburg, which is now divided among modern-day Belgium, Germany, and The Netherlands The cheese is especially known for its pungent odor caused by the bacteria Brevibacterium linens, which is partially responsible for body odor and particularly smelly feet
In the US, it was first produced in 1867 by Rudolph Benkerts in his cellar from pasteurized goat's milk. A few years later, 25 factories produced this cheese. The Chalet Cheese Cooperative in Monroe, Wisconsin is the only American company that makes this cheese.
In its first month, the cheese is firmer and more 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 of its life, it is mostly creamy and much smoother. Once it reaches three months, the cheese produces its notorious smell.
This was my grandfathers favorite cheese, he immigrated at age 17 from Germany.