The Only U.S. State That Produces Limburger Cheese

If one thing is for certain in the culinary arts, it is that not all cheeses are created equally. For instance, there's Swiss, the fromage widely recognized by its hole-ridden surface and semi-sweet, nutty notes. Mozzarella and Oaxaca are enjoyed for their pillowy, creamy, melty textures and milky flavors. Cheddar sports a color range of pale yellow to bold orange and a mild to sharp palate. The list goes on.

And then, of course, there's Limburger cheese. If you've ever eaten, let alone been in the vicinity of Limburger, you might likely have noticed a very particular attribute: its pungent aroma. Limburger cheese's roots lie in Germany, Belgium, and the Netherlands, according to Cheese.com. The famous semi-soft cheese's crumbly, robust, chalky character and slightly tangy, mild, buttery, subtly grassy flavor, however, are juxtapositions to its notorious odor, which many have compared to stinky feet. The foul stench of Limburger is caused by the presence of bacteria on the rind. And as it turns out, this same bacteria, Brevibacterium epidermidis, can also be found on, well ... human feet, per Gizmodo. This checks out.

Outside of its European homestead, Limburger cheese is only made in one other location on the entire planet. Hint: This place is considered an American utopia when it comes to all things dairy.

Wisconsin has been nicknamed the Dairy State for a valid reason. The dairy industry is by far one of the most profitable lines of business throughout the state, pulling in nearly $46 billion annually, as reported by Dairy Farmers of Wisconsin. Furthermore, Wisconsin produces cheeses that are shipped all over the world.

If you ever find yourself in the town of Monroe, Wisconsin, which is south of New Glarus, a visit to Chalet Cheese Cooperative is worth it, especially if you're a fan of Limburger. In fact, the multi-family farm coop is the only cheese shop in the U.S. that makes the iconically putrid product. The Wisconsin Cheese Man blog explains that the first batch of Limburger cheese was concocted by Trappist monks in the 19th century in the Duchy of Limburg, its apparent namesake.

Limburger cheese made its American debut in the 1860s when a group of Swiss immigrants who settled in Green County, Wisconsin acquired the recipe. Fast-forward roughly 150 years, and the Chalet Cheese Cooperative has remained the sole creator of Limburger in the nation. According to Wisconsin Cheese, cheesemaker Jamie Fahrney has earned the unique rank of "Limburger Master." Myron Olson, Fahrney's now-retired mentor, is the only Master Cheesemaker (Yes, that's a real title!) who is officially certified to formulate the variety.

At the risk of sounding too cheesy, the taste of Limburger definitely compensates for its smell.