Bavarian Made Limburger Cheese

Champignon St. Mang Bavarian Made Limburger has a reputation — and it's worth getting past it. This washed-rind cheese is far milder than its bold name suggests, with a creamy yellow-white interior and an orange-white rind you can eat. The clever part: you decide how strong it gets.

Young Limburger, four to eight weeks before its best-by date, is gentle and buttery. As it approaches that date, the flavor deepens into something bolder and more savory. Serve it at room temperature with dark rye bread, sliced onions, and radishes — or melt it into macaroni and cheese for serious richness.

About Käserei Champignon

St. Mang cheeses are crafted in Lauben, in Germany's Allgäu — an alpine region in southern Bavaria with deep roots in dairy farming and cheesemaking. The milk comes from regional Allgäu farms, where cows graze on green grass and alpine flowers all summer long.

That pasture shows up in the cheese: creamy, flavorful, and full of character. Look for the distinctive golden foil and pick your own right moment to open it.

Pairing Suggestions

Limburger loves bold company. Pour a strong dark beer — IPA, porter, brown ale, or saison — or reach for a Pinot Noir, Cabernet Sauvignon, or Chianti. On the board, add onion jam or mandarin fig paste, cured meats like Genoa, Milano, or sopressata, and cornichons or a Sicilian olive mix.

What You'll Receive

• One 180g foil-wrapped piece of St. Mang Bavarian Made Limburger
• Washed-rind cow's milk cheese, 40% fat in dry matter, made in the Allgäu, Bavaria, Germany
• Sealed in the brand's signature golden foil

Storage & Freshness

Keep refrigerated in its foil. To enjoy, let it come to room temperature for 30–60 minutes before serving so the texture softens and the aroma opens up.

Ships chilled and carefully packed to arrive in great condition. Use the best-by date as your flavor guide — earlier for mild, later for bold.

Key Features

• Made in Lauben, Allgäu — alpine southern Bavaria, Germany
• Mild and buttery when young, deeper and more savory with age
• Crafted by Käserei Champignon under the St. Mang label
• Naturally lactose-free, gluten-free, and vegetarian (microbial rennet)
• Traditional washed-rind style with an edible orange-white rind

Perfect For

Cheese boards · Beer pairings · Rye-bread snacking · Adventurous cheese lovers · Burgers and mac and cheese

Common Questions

Is Limburger really that pungent? Less than its reputation suggests — especially when young. The aroma builds as the cheese ages, so you control how bold it gets by when you open it.

Can I eat the rind? Yes. The orange-white washed rind is edible and adds to the flavor.

Is it suitable for vegetarians and lactose-sensitive eaters? Yes to both — it's made with microbial rennet and is naturally lactose-free thanks to the maturation process.