Limburger is a semi-soft, cheese that originated in the historical Duchy of Limburg. The cheese is popularly known for its stinky aroma which has been compared to foot odor.
In the initial month of ripening, Limburger is firmer and more crumbly, but starts to become chalky and soft at the end of six weeks. After two months, the cheese is much smoother and creamy. At three months, Limburger finally acquires the infamous aroma due to smear-ripening with solutions of bacteria.
The interior is a soft and yielding, straw-colored pate that becomes runnier with age. This cheese has a significant grassy and mushroomy taste underlined by delicate tang at the end.
Limburger goes well with Belgian style ales and icy cold bock beer. It tastes best when it is served between two slices of dark rye bread along with a slice of onion.