Limburger a strongly flavoured cheese which originated in the Belgian town of Limbourg (east of Liège, close to the German frontier), was thus presented to the British public in Garrett’s Encyclopaedia of Practical Cookery (c.1895):
Limburger cheese is chiefly famous for its pungently offensive odour. It is made from skimmed milk, and allowed to partially decompose before pressing. It is very little known in this country, and might be less so with advantage to consumers.
Nonetheless, Limburger has demonstrated strong powers of attraction. It was, in effect, taken over by German cheese-makers in the 19th century, and is now generally perceived as a German cheese. It is also made elsewhere, notably in the USA.