Limburger

American  

[lim-bur-ger] / ˈlɪmˌbɜr gər /

noun

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

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Limburger British  

/ ˈlɪmbɜːɡə /

noun

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

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Etymology

Origin of Limburger

1810–20; named after Limburg; -er ¹

Example Sentences

For some cheeses, like Limburger, the cheesemaker rubs a smear – a solution containing various types of bacteria – on the cheese's surface during the aging process.

From Salon • Jul. 24, 2024

Two of those carboxylic acids are also found in Limburger cheese, McMeniman notes, a known lure for mosquitoes.

From Science Magazine • May 18, 2023

Back in 1905, a proposal was presented to the people of the town that Limburger cheese be declared legal tender for the payment of all debts.

From Los Angeles Times • Sep. 22, 2021

“The flower shares some chemical compounds with Limburger cheese and human feces—all the better to attract the insects that feast on rotting flesh and help the plant to pollinate,” the Journal’s Strum writes.

From The Wall Street Journal • Aug. 10, 2016

Lüneberg West Austria Swiss type; saffron-colored; made in a copper kettle; not as strong as Limburger, or as mild as Emmentaler, yet piquant and aromatic, with a character of its own.

From The Complete Book of Cheese by Brown, Robert Carlton