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The Limburger Experience

To know whether you like something, you have to try it twice. I tried Limburger twice, and I still wouldn’t pick it in a lineup.

My wife tried it twice and fell in love.

Early in the aging process (right), Limburger actually resembles a chalky, bland feta. It only reaches the height of its pungency after five months (far left) (Jacob Bielanski/2012)

The story of limburger, though, is much more Wisconsin than meets the eye. Originally from Limburg, Belgium (not Germany), cheese makers all over Europe produce their own variation of the infamous fromage. But in the U.S., there’s only one place: the Chalet Cheese Co-op in Monroe, Wisconsin.

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