Blue Cheese And Limburger: Similarities And Differences

Limburger cheese is known for its strong smell and unique, intense flavour. The cheese is especially pungent due to the bacterium Brevibacterium linens, which is also found on human skin and is partially responsible for body odour. Despite its off-putting aroma, Limburger is a favourite among cheese enthusiasts for its complex and robust taste, ranging from tangy and earthy to nutty and bold. Interestingly, the cheese is often served in a sandwich with thick slices of onion and rye bread, alongside a glass of beer. This combination is particularly popular among the descendants of Swiss and German immigrants in the Midwestern United States. While Limburger has its own distinct characteristics, some may wonder if it shares similarities with another well-known cheese, blue cheese. So, are blue cheese and Limburger one and the same?

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Taste and texture

Limburger cheese is known for its strong, pungent smell, often likened to sweaty socks or dirty feet. This distinct aroma is caused by the bacterium Brevibacterium linens, the same bacterium responsible for human body odour, specifically foot odour. Despite its off-putting smell, Limburger has a dedicated fan base that appreciates its bold and unique flavour profile. The taste of Limburger ranges from tangy and earthy to nutty and bold, with a creamy texture.

The intensity of Limburger's flavour deepens as it ages. When young, the cheese has a sweeter taste and a firmer, more crumbly texture similar to feta cheese. As it matures, its flavour becomes spicier, and its texture softens, eventually becoming almost runny. Limburger is a washed-rind cheese, which means it is cured in a saltwater brine that may include additional ingredients such as beer, wine, or spirits. This process keeps the surface moist and conducive to bacterial growth, contributing to the cheese's characteristic odour and taste.

While some may find the smell of Limburger cheese overwhelming, its fans relish its complexity and depth of flavour. It is often paired with robust flavours such as cured meats, pickles, and dark rye bread, making it a memorable addition to charcuterie boards and cheese plates. Limburger is also used in cooking, adding a distinctive element to melted recipes.

Blue cheese, on the other hand, is known for its pungent and sharp flavour, with a creamy texture that can vary depending on the type of milk used and the ageing process. Like Limburger, blue cheese also has a distinct smell that can be off-putting to some. However, it is beloved by many for its robust flavour and is often enjoyed on crackers, paired with other strong flavours, or crumbled over salads and pasta dishes.

While both Limburger and blue cheese share a reputation for their strong smells and flavours, they each have their own unique characteristics. Limburger's smell is often described as more foot-like, while blue cheese's aroma can be more diverse, ranging from sharp to musty. In terms of taste, Limburger's flavour profile tends towards tanginess and nuttiness, while blue cheese can offer a wider range of flavours, from spicy to sweet, depending on the variety.

History and origin

Limburger cheese, known for its strong smell and distinct taste, has a long history that dates back to the 15th century. It originated in the Herve area of the historical Duchy of Limburg, which was once a part of the Holy Roman Empire and is now located in the French-speaking Belgian province of Liège. The cheese is named after the duchy's capital, Limbourg-sur-Vesdre, and is still produced in this region today. The "Land of Herve" is a hilly area between the Vesdre and Meuse rivers, bordering Belgium, the Netherlands, and Germany.

Herve cheese, also known as "Fromage de Herve", has been produced in this region for centuries and is considered the original Limburger. The name "Herve" has become the modern European protected name for this cheese, while the name "Limburger" is used for the same style of cheese produced in other regions. This style of cheese became popular in other areas, and the name "Limburger" stuck as it was named after the country of origin.

Limburger cheese is a smear-ripened, washed-rind cheese. This means that it is cured in a saltwater brine that may include additional ingredients like beer, wine, or spirits. This process keeps the surface moist and conducive to the growth of bacteria, specifically Brevibacterium linens, which is also responsible for human body odour, particularly foot odour. This bacterium gives Limburger cheese its characteristic strong smell, which has been compared to sweaty socks or dirty feet.

The unique aroma and flavour of Limburger cheese have earned it a dedicated fan base. While some may find the smell off-putting, true cheese enthusiasts appreciate its complexity and boldness. Limburger is often paired with robust flavours like cured meats, pickles, and dark rye bread, making it a memorable addition to charcuterie boards and cheese plates.

In terms of texture and taste, Limburger ranges from tangy and earthy to nutty and bold. The taste deepens as the cheese ages, becoming spicier and softer with a runnier texture. When young, Limburger has a sweeter flavour and a firmer, more crumbly texture similar to feta cheese.

Production process

Blue cheese and Limburger cheese are not one and the same. While both have a reputation for their strong smell, they are distinct from each other.

Blue Cheese

Blue cheese is made from cow, goat, sheep, or even buffalo milk, which may be raw or pasteurized. The first step in making blue cheese is to pierce the simple-looking white cheese wheels with stainless steel needles. This creates crevices that allow oxygen to interact with the cultures in the cheese and facilitate the growth of blue mold from within. The mold belongs to the genus Penicillium but is not the same strain as the antibiotic. The cheesemaker can influence the final product by adjusting the number of piercings, the ripening method, the ripening time, and whether a rind is allowed to form.

Limburger Cheese

Limburger cheese, on the other hand, is a soft, creamy cheese with a soft, inedible rind. It is usually creamy to pale yellow, with a darker orange rind. The first step in making Limburger cheese is to heat the milk to 88-90°F (32°C). Once the milk reaches the desired temperature, Geotrichum Candidum and Bacteria Linens are added. The mixture is then allowed to sit for a few days, turning the cheese once daily, allowing salt to penetrate the curd. During this time, natural yeast accumulates on the surface, reducing its acidity. The next step is the washing phase, which influences the intensity of the aroma. A light brine solution is used to wash off the initial slippery coat formed by the yeast. The frequency of washing and aging time determine the strength of the aroma and flavor of the cheese. After about six weeks, the edges become softer, and the cheese develops a salty and chalky texture. By two months, it becomes creamier and smoother. After three months, the cheese is fully ripened, spreadable, and develops its notorious smell due to the bacterium Brevibacterium linens.

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Serving suggestions

Limburger cheese is a semi-soft cheese with a strong smell and a unique and intense flavour profile. It is especially known for its strong smell, caused by the bacterium Brevibacterium linens, which is also found on human skin and is partially responsible for body odour. The cheese is made from raw cow's milk and originated in the Herve area of the historical Duchy of Limburg, which is now in Belgium. It has been produced since the 15th century and is often regarded as one of the most popular cheeses in Belgium.

When it comes to serving suggestions, Limburger cheese can be enjoyed in a variety of ways. One of the most popular ways to serve Limburger is in a sandwich. The cheese is typically cut into chunks or slices and placed on firm-textured 100% rye bread, with a large, thick slice of onion. It is often served with strong black coffee or lager beer. In Wisconsin, the Limburger sandwich can be found on menus at certain restaurants, accompanied by brown mustard. There are several variations of the sandwich, such as the addition of bologna, lettuce, tomato, roasted walnuts, and the use of white or French bread.

Another way to enjoy Limburger cheese is to pair it with other flavours. Its intense flavour profile makes it a favourite among cheese enthusiasts and it can be enjoyed on its own, melted into recipes, or paired with other foods. Some suggested pairings include crackers, beefsteak tomato, chives, parsley, and dark beer or IPA. It can also be enjoyed with kimchi, a traditional Korean side dish made of fermented vegetables.

For those who are more adventurous, Limburger cheese can be paired with unique flavours such as blue cheese, which has a similar pungent aroma and intense flavour. It can also be tried with other strong-smelling cheeses such as Roquefort, Morbier, and La Tur.

When serving Limburger cheese, it is important to note that the cheese has a strong smell that may be off-putting to some. The rind of the cheese, which contains most of the funk, can be cut off or rinsed to reduce the odour. It is also recommended to let the cheese come to room temperature before serving for maximum flavour.

Cultural significance

Limburger cheese is a German-Canadian cultural marker, manufactured in Canada by the Oak Grove Cheese Company in New Hamburg, Ontario. It is also produced in the United States by the Chalet Cheese Cooperative in Monroe, Wisconsin. However, most of the cheese is now exclusively made in Germany, making it the sole producer in Europe.

Limburger is especially known for its strong, putrid smell, which has been compared to sweaty socks, dirty feet, or body odour. This odour is caused by the bacterium Brevibacterium linens, which is also found on human skin and is partially responsible for foot odour. Despite its off-putting aroma, Limburger has a dedicated fan base of enthusiasts who appreciate its boldness and distinctive, complex flavour profile. The cheese is often served in a sandwich with thick slices of onion and dark rye bread, accompanied by strong black coffee or lager beer. This sandwich is particularly popular among the descendants of Swiss and German immigrants in the Midwestern United States, especially in Wisconsin and Ohio. In the early 20th century, Limburger sandwiches became a common lunch for working people due to their affordability and nutritious qualities.

Limburger's unique characteristics have also made it a popular reference in popular culture, including in comedy shorts such as Looney Tunes, Little Rascals, and Three Stooges, as well as in the 1942 Abbott and Costello film "Who Done It?". It is also mentioned in the B-52's 1979 single "Dance This Mess Around", where the singer feels they do not have bad enough body odour to be rejected for a dance. In addition, Limburger is one of the cheeses mentioned in the “Salad Days” episode of Monty Python’s Flying Circus, in a sketch set in a cheese shop.

The strong smell of Limburger has also been found to be attractive to mosquitoes, specifically the malaria mosquito (Anopheles gambiae). This discovery led to the use of Limburger cheese in traps placed in strategic locations in some parts of Africa to help combat the malaria epidemic.

Blue cheese, on the other hand, is a general category of cheese that includes many different varieties, each with its own unique flavour and texture. Blue cheese is known for its distinctive blue veins, which are formed during the ripening process when the cheese loaves are punctured to allow air to penetrate and support the growth of aerobic Penicillium roqueforti cultures. This fungus is also responsible for the unique flavour and aroma of blue cheese, which arises from methyl ketones that are a metabolic product of the Penicillium roqueforti.

While blue cheese encompasses a wide range of cheeses, there are a few notable varieties that stand out for their cultural significance. One example is Shropshire Blue Cheese, which holds a significant place in the cultural heritage of England, particularly in the region of Shropshire. This cheese is known for its distinctive orange colour and creamy texture, and it has a long history that dates back centuries. Shropshire Blue is believed to have originated in the mid-20th century as a variation of traditional Stilton cheese. It has become a beloved choice among cheese connoisseurs and plays a key role in local cuisine, festivals, and events in Shropshire.

Frequently asked questions