/ / Limburger Cheese

Limburger Cheese

Contains high sodium

A soft, surface-ripened cheese with a complete, short ingredient list. It has a notably pungent aroma and 847 mg sodium per 100 g.

Seed-oil freeNo added sugarNo artificial dyesNo artificial flavorsNo natural flavorsNo synthetic preservativesNo added nitritesNo phosphatesContains dairy
$7.50 lowest price at Wisconsin Cheese Mart
Price and stock checked Oct 30, 2026
Key nutrition facts
318caloriesPer 100 g
Protein
21g
Fiber
0g
Added sugar
—
Sodium
847mg▼
Saturated fat
18g
▲ raises the score · ▼ lowers it · From Open Food Facts (by barcode)
Ingredients: Pasteurized whole milk, contains less than 2% of cheese cultures, salt, calcium chloride, and enzymes
76 / 100
Good Scored automatically
Weighted as dairyHigh confidence · Scored on 10 of 11 inputs, 2 claims verified
Nutrition · counts 30%68
Ingredients · counts 20%100
Processing · counts 15%60
Sourcing · counts 20%75
Transparency · counts 15%75
Why it scores 76
Nutrition 68 · Compared with other cheeses: more sodium (847 mg); no added sugar per 100 g
Ingredients 100 · 5 ingredients; no added sugar, seed oils, dyes or flagged additives
Processing 60 · Surface-ripened cheese made from milk, cultures, salt and enzymes
Sourcing 75 · The brand says its cheeses use milk from Wisconsin
Transparency 75 · Complete ingredient list and Wisconsin milk claim
847 mg sodium per 100 g
Evidence behind the Ingredients deductionsNone: no added sugar, seed oils, dyes, sweeteners or flagged additives were found.
Scored Oct 23, 2026 · Scoring guide v3.1 · Updated Oct 20, 2026 · See what changed

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Ingredients
Pasteurized whole milk Contains less than 2% of cheese cultures Salt Calcium chloride And enzymes
5 ingredients
Sourcing

Origin not disclosed on the product page.

AdditivesNo additives found

No additives, added sugars, seed oils or flavourings found in the ingredient list.

Matched from the ingredient list. Risk levels summarise findings from EFSA, the FDA, IARC and published studies; they explain a concern, not a diagnosis.

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