The Baravarian Limburger crafted at Käserei Zurwies in the Black Forest of Germany is a far cry from the pungent brick that defines most Limburger on the market. Anton’s Limburger is made using organic milk from 22 silage free local farms. One of very few Limburgers imported to the United States, this organic washed rind cheese has a thin, pale orange rind and a straw colored paste. The texture is soft and smooth, with subtle yet meaty flavors of grass, earth and mushrooms.
Anton’s Holzinger, master cheese maker at Kaserei Zurwies, began making cheese at 15, when he enrolled in the dairy school in Zurwies, in the middle Allgäu region of southern Germany. Twenty five years later, after years of cheese making experience, he and a Richard Kurzweil took over the dairy at Käserei Zurwies. They had visions of making small format cheeses made from local, silage free milk. Today the dairy uses 6500 liters of cow milk per day from 22 farmers located within 5K of the dairy. Each small farm has between 10 – 12 cows, with an average of 90% Braunvieh and 10% Holstein.
The dairy itself uses a modern tip- up system, allowing their limited volume of milk to be used in multiple small vats to produce many types of cheese in a single day. They can set the moulds for Red Love and use one vat of curd for that production while another vat of milk sets to be used for another cheese. This has greatly increased the efficiency of the dairy to the point where all of energy for cheese making (as well as about 50% of their total energy usage) is collected from the solar arrays that line the roofs of the surrounding buildings.
FORMAT 7oz brick
TYPE Semi-soft Washed rind
MILK Pasteurized cow, 90% Braunvvieh, 10% Holstein 22 contributing herds
RENNET Traditional calf rennet
PRODUCER Anton Holzinger Bio-Käserei Zurwies
REGION Baden-Württemberg Germany
AGE 2-3 weeks
PROFILE Soft and smooth texture, with subtle yet meaty flavors of grass, earth and mushrooms.