Limburger

[ lim-bur-ger ]

/ ˈlɪmˌbɜr gər /

a variety of soft white cheese of strong odor and flavor.

Also called Limburger cheese, Limburg cheese.

Origin of Limburger

1810–20; named after Limburg; see -er¹

Limburger cheese59 derives its name from the town of Limburg in Belgium.

The Book of Cheese |Charles Thom and Walter Warner Fisk
Such cheese, we think, is likely to ultimately approximate the Limburger in both odor and flavor.

Hints on cheese-making |Thomas Day Curtis
In fact, brands of Limburger are readily found which approach the texture and ripening of Brick cheese.

The Book of Cheese |Charles Thom and Walter Warner Fisk
Butyric ether is manufactured from rancid butter, old rotten cheese, or Limburger cheese.

The Funny Side of Physic |A. D. Crabtre

It has a sharp taste and little odor, perhaps to fill the demand for a "married man's Limburger."

The Complete Book of Cheese |Robert Carlton Brown

Limburger

/ (ˈlɪmbɜːɡə) /

a semihard white cheese of very strong smell and flavour Also called: Limburg cheese