Pronunciation: [LIHM-ber-ger]

Undoubtedly one of the stinkiest of the strong-smelling cheeses, Limburger has a rind that ranges in color from pinkish orange to reddish brown and a yellow, pasty interior. This strong, pungently flavored cheese is made from cow's milk and is soft-ripened for at least 3 to 4 weeks but often longer. Though it originated in Belgium and is now also made in the United States, most Limburger comes from Germany. The imports continue to ripen during transit, however, and often arrive devastatingly odorous. Though it's definitely an acquired taste, the odor is much stronger than the taste and Limburger has legions of fans. See also cheese.

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

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