{"id":35918,"date":"2018-12-12T07:45:22","date_gmt":"2018-12-12T12:45:22","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=35918"},"modified":"2018-12-11T16:40:35","modified_gmt":"2018-12-11T21:40:35","slug":"wine-with-cheese-limburger-makes-a-comeback","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wine-with-cheese-limburger-makes-a-comeback\/","title":{"rendered":"Wine with Cheese: Limburger Makes a Comeback"},"content":{"rendered":"

\u201c<\/span>My wife spreads it on pumpernickel bread with a little strawberry jam and brings it to parties\u2014it\u2019s always the plate we bring home empty,\u201d says Myron Olson, master cheesemaker at the Chalet Cheese Cooperative in Monroe, Wis. \u201cJust don\u2019t tell anyone what it is.\u201d <\/span><\/p>\n

\u201cIt\u201d is Limburger<\/a>, a cheese with a reputation for stinkiness that scares some people off. Originally inspired by an aromatic washed-rind block made in the Duchy of Limburg (now Belgium, where it\u2019s called Herve), the cheese supported hundreds of factories between New York and Wisconsin in the early 1900s. It was a staple in taverns, spread on dark bread with a thick slice of onion and washed down with beer. Today, the foil-wrapped bricks are made solely at the 133-year-old Chalet Cooperative, where Olson has worked since 1970.  <\/span><\/p>\n

Why the odiferous rectangle fell out of favor has as much to do with changing tastes as it does with xenophobia toward the immigrants who relished it in the early 19th century. Yet leave the name out of it and Limburger holds its own alongside other domestic artisan cheeses; at Chalet, all the milk is local, supplied by 16 dairy farmers within the county, and the culture Olson uses dates to 1911. It\u2019s as close to an American heritage cheese as any. <\/span><\/p>\n

And if you keep it not quite as long as the beer-drinking, tavern-going immigrants of the early 19th century, you\u2019ll find it\u2019s a worthy companion to a glass of wine. Like Munster, Taleggio, \u00c9poisses<\/a>, and Jasper Hill Farm Winnimere<\/a>\u2014all widely praised wine companions\u2014Limburger depends on Brevibacterium<\/i> linens<\/i> for its moist, ruddy rind and sweet, meaty funk, and it gets stronger as it ages. \u201cFrom start to finish, you have about six months until it\u2019s over the hill,\u201d Olson says. \u201cMost people like it in the middle.\u201d By then, the chalky center is smoothing out, providing a lush texture to cushion the funk, and the flavors are taking on a gentle, earthy complexity. Here are some suggested wine pairings for Limburger at every stage of development.<\/p>\n

Try It With:<\/h2>\n

\"\"<\/p>\n

Lean, Crisp, and Clean <\/span><\/h4>\n

If you crack into a block of Limburger as soon as you get it, it\u2019ll be firm and buttery around the edges and crumbly in the center, with a mild, fruity funk. At this age, it works best with clean, lean whites like dry riesling. There\u2019s just enough fruit to complement the cheese without overwhelming, and enough acidity to cleanse the palate. <\/span><\/p>\n

Leitz 2016 Rheingau QbA Dragonstone Riesling <\/strong>
\nForge Cellars 2016 Finger Lakes Classique Dry Riesling<\/strong><\/p>\n

Fruity and Full <\/span><\/h4>\n

Myron Olson prefers his Limburger with a few months of age, when it\u2019s smooth and fragrant. He also prefers wine over beer, he says. \u201cWine goes very well with Limburger, especially fruity whites,\u201d he says. The richer texture and deeper funk calls for the sweet-apple notes of a ripe chardonnay, or the tropical tones of a gewurztraminer.  <\/span><\/p>\n

Mossback 2016 Russian River Valley Chardonnay <\/strong>
\nPierre Sparr 2016 Alsace Grande Reserve Gewurztraminer <\/strong><\/p>\n

\"\"<\/p>\n

Light and Frisky <\/span><\/h4>\n

Fruity reds work as well as fruity whites, Olson finds, as long as they don\u2019t pack too much alcohol or richness. Look for light-handed vintners working in low-impact ways, like farming sustainably and eschewing new oak barrels, which can add flavors that mask a wine\u2019s more delicate details.  <\/span><\/p>\n

Martha Stoumen 2017 California Post Flirtation Red <\/strong>
\nGsellmann 2015 Burgenland Blaufr\u00e4nkisch Bio<\/strong>
\n\"\"<\/p>\n

Round and Berried <\/span><\/h4>\n

Take Olson\u2019s cue and serve ripe Limburger with a red-fruit jam. The preserves sweeten the funk and create a bridge to bigger reds, as long as the wine isn\u2019t too tannic. California zinfandel and Argentine Malbec tend to have soft, smooth tannins that won\u2019t clash with the acidity in the cheese, plus lush red-berry flavors to echo the fruit preserves. <\/span><\/p>\n

Ravenswood 2015 Napa Valley Dickerson Zinfandel <\/strong>
\nBodega Norton 2015 Mendoza Reserva Malbec<\/strong><\/p>\n

Sweet Wines <\/span><\/h4>\n

\u201cThe way Limburger got its reputation was that people used to put it in a jar and let it sit there until it would schlump down,\u201d says Olson. \u201cThen they\u2019d spoon it out.\u201d If you opt for this old-school technique, sweet wine may be your only pairing option. The sugars will curb the gamy notes and balance any bitter or acetic edges, while the cheese will keep the wine from becoming cloying. Alsace and Germany excel in examples that have sweetness as well as high acidity, an element that will go far in reviving your palate after each bite. <\/span><\/p>\n

Jean-Baptiste Adam 2013 Alsace SGN Gewurztraminer <\/strong>
\nSt. Urbans-Hof 2016 Mosel Bockstein Riesling Auslese<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Long dismissed as a “stinky” cheese, Limburger shines with these wine pairings. <\/p>\n","protected":false},"author":99,"featured_media":35921,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[543],"tags":[7384,7374,7381,7378,7366,2087,7370,7380,7368,7369,7377,7383,7367,6610,7375,7382,7386,7371,7365,7373,7376,7379,7372,7385,149,1083],"coauthors":[141],"class_list":["post-35918","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cheese-pairings","tag-alsace","tag-alsace-grande-reserve","tag-bodega-norton","tag-burgenland","tag-chalet-cheese-cooperative","tag-cheese","tag-classique","tag-dickerson","tag-dragonstone-riesling","tag-forge-cellars","tag-gsellmann","tag-jean-baptiste-adam","tag-leitz","tag-limburger","tag-martha-stoumen","tag-mendoza-reserva","tag-mosel-bockstein","tag-mossback","tag-myron-olson","tag-pierre-sparr","tag-post-flirtation","tag-ravenswood","tag-russian-river-valley","tag-st-urbans","tag-wine","tag-wine-and-cheese"],"acf":[],"yoast_head":"\nWine with Cheese: Limburger Makes a Comeback - culture: the word on cheese<\/title>\n<meta name=\"description\" content=\"Long dismissed as a "stinky" cheese, Limburger shines with these wine pairings.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wine-with-cheese-limburger-makes-a-comeback\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Wine with Cheese: Limburger Makes a Comeback\" \/>\n<meta property=\"og:description\" content=\"Long dismissed as a "stinky" cheese, Limburger shines with these wine pairings.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wine-with-cheese-limburger-makes-a-comeback\/\" \/>\n<meta property=\"og:site_name\" content=\"culture: the word on cheese\" \/>\n<meta property=\"article:published_time\" content=\"2018-12-12T12:45:22+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2018\/12\/wineandcheese1.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1600\" \/>\n\t<meta property=\"og:image:height\" content=\"1067\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Tara Q. 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