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Limburger, first introduced in Belgium, was made in the Liege region and sold in Limburg. The Germans began making Limburger and later naturalized it, making themselves the sole producers in Europe. This assertive cheese complemented their taste for highly-flavored game and meats. Today, a single cheese plant in Monroe, Wisconsin, produces all the surface-ripened Limburger made in the United States. This famous “stinky” cheese has a pungent, strong aroma.
Weight: 8 oz.