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Never Mind the Bullocks…Here’s St. Mang Limburger

Although
considered the “crust punk” of cheeses and bearing the brunt of many jokes,
those of us in the cheese world know the truth about this misunderstood classic.
Limburger, when young, is quite mild and yeasty. However, the pungent cheese
lover may choose to let it ripen to its full and glorious potential. A skilled
cheese professional can help guide their guests in choosing wisely. So, we urge
you, mongers. Unite! Help us bring Limburger out of the shadows, and shake this
ostracized cheese style of its bad rap.

Speaking
of (w)raps, St. Mang Limburger (Zuercher & Co.’s Limburger of choice)
easily stands out in cheese cases with its gold foil packaging. Produced in the
Bavarian region of Allgäu, the proprietary culture used for this washed-rind
cheese was first used in 1910, and was passed down through the generations. The
end result is a cheese that is semi-soft, supple, meaty and mildly spicy. In staying within its anti-establishment ethos, St. Mang Limburger is
made with microbial (vegetarian) rennet, is naturally free of gluten and is
made with rBGH-free cows’ milk.

You could try fancying it up by pairing with wine,
but beer seems to be much more at home with Limburger. A creamy and
caramel-forward Belgian beer with a clean, hoppy backbone works well the
cheese’s yeasty funk. Likewise, a smoky German Rauchbier brings out more woodsy
and earthy notes.

Limburger is tasty on its own, but is also
fantastic when melted on a sandwich. Cornichons and grainy German-style mustard
are natural accompaniments. Try using Limburger in a traditional macaroni and
cheese or scalloped potato casserole – it will be your secret weapon. However,
don’t reveal your secret until after
dinner. Together, we can change consumers’ minds one plate or cheeseboard at a
time.