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Limburger Cheese Making Recipe

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Limburger is a soft, creamy cheese with a soft, inedible rind. The cheese is usually creamy to pale yellow, with a darker orange rind. It can taste very strong, spicy and aromatic, but this can be controlled by the frequency of washings, and the amount of aging time. There is a hint of sweetness to this cheese as well. When chilled, it does not have such a pronounced odor.
  • Yield2 pounds
  • Agingtime under 3 months
  • Skill Leveladvanced
  • Author


  • 2 Gallons Whole Milk (Not UltraPasteurized)
  • 1 Packet C21 Buttermilk Culture or 1/4 Tsp MM100 Culture
  • 1/16 Tsp C70 Geotrichum Candidum
  • 1/16 Tsp C10 Bacteria Linens
  • 1/2 tsp (2.5 ml) Single Strength Liquid Rennet
  • 1/2 tsp Annatto (optional, for added color)
  • 1/2 tsp Calcium Chloride (for pasteurized milk)