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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
The smell comes from Brevibacterium linens, the bacteria used to ripen the cheese, which is also found on human skin.
Once opened, it typically lasts 2 to 3 weeks if properly wrapped and stored in an airtight container.
Yes, the orange-brown rind is edible and contains much of the cheese's characteristic flavor and aroma.
Taleggio, Liederkranz, or a very strong, aged Brick cheese are the closest substitutes in texture and pungency.
Traditionally no, as it is usually made using animal rennet during the curdling process.
While it is naturally pungent, look for signs of unintended mold (like black or green fuzzy spots) or an ammonia-like smell that is overwhelming.
It is not recommended as freezing significantly alters the texture, making it crumbly and less creamy upon thawing.
It pairs best with strong drinks that can stand up to its flavor, such as dark beers, stouts, or strong black coffee.
Young Limburger (1 month) is firm and mild; at 2 months it is soft and savory; at 3 months it becomes very soft and highly pungent.
limburger cheese is a versatile ingredient found in cuisines around the world. With 327 calories per 100g and 20.1 grams of protein, it's a nutritious addition to many dishes.
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