Although true Limburger originates in Europe, this American version has, over the years become a legend in its own cheese vat. Having been enormously popular in the United States in the early to mid part of the 20th century, Limburger was made at several locations. Now Myron Olsen at the Chalet Cheese Cooperative in Green Co., Wisconsin, is the sole producer of Limburger in the United States. There, Limburger is produced under the Country Castle label.

Most people know Limburger for its notoriously pungent aroma, which is almost invariably much stronger than the flavor of the cheese. The aroma is a result of the cheeses being surface ripened, whereby they are washed with a solution of brine and bacterium linens at regular intervals during their maturation.

The rind of the cheese is orange in color and sticky, while the interior paste is pale yellow. The texture is dense and smooth, becoming softer and more yielding with age.

Due to the intense aroma, Limburger can be a difficult cheese to pair with other foods. However, the traditional accompaniments of onion and rye bread work well, and as far as beverages, try either a darker Belgian style ale or an Alsacian white wine.