Andy Montoya
Limburger cheese is known for its pungent odour and unique taste. It is a washed-rind cheese that develops a strong smell and flavour as it ages, with the process taking anywhere from a few weeks to several months. Given its distinct characteristics, one might wonder if Limburger cheese can go bad. The answer is yes, and the indicators of spoilage include dark spots or mould, an unpleasant smell, and a change in colour. Proper storage in the refrigerator or freezer can extend its shelf life, but even then, it will eventually deteriorate.
| Characteristics | Values |
|---|---|
| Smell | Like body odour, rancid, sweaty socks, ammonia, decaying body, gym socks, dumpster, grass, tangy mushrooms |
| Taste | Mild, creamy, salty, grassy, tangy, mushroom-like, bitter |
| Texture | Semi-soft, crumbly, smooth, creamy, soft, almost runny |
| Rind | Brownish-pink, orangy-pinky-dusty-yellowy, brown |
| Storage | Refrigerator, freezer |
| Shelf life | Extends in the freezer |
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What You'll Learn
Limburger cheese's shelf life
Limburger cheese is famous for its strong smell and unique taste. It is a washed-rind cheese, which means it ripens from the outside in. The rind is usually brownish-pink, and the cheese inside is semi-soft and ivory-coloured. When young, Limburger cheese has a firm, crumbly texture and a salty flavour, similar to feta. Over time, the cheese softens and becomes creamy, developing its intense smell and flavour.
The shelf life of Limburger cheese can be extended by storing it properly. It is best stored in a refrigerator, and it can also be frozen for long-term storage. However, freezing may affect the quality and texture of the cheese, making it more suitable for cooked dishes. To freeze Limburger cheese, it should be cut into pieces and wrapped properly in plastic paper or aluminium foil before being placed in freezer bags.
Limburger cheese will eventually go bad, and there are several signs of spoilage to look out for. If the cheese has any dark spots or mould, it should be discarded. A strong, bad smell or a change in colour are also indications that the cheese has gone bad. Some people suggest that the cheese should be consumed within six months to avoid spoilage.
The distinctive smell of Limburger cheese is caused by the bacterium Brevibacterium linens, which is also found on human skin and is responsible for body odour, particularly foot odour. While some people find the smell and taste of Limburger cheese unpleasant, others consider it a delicacy. The traditional way to eat Limburger cheese is in a sandwich, spread thickly on firm rye bread with a large slice of onion, accompanied by strong black coffee or lager beer.
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How to store Limburger cheese
Limburger cheese is a delicate product that requires proper handling and storage to maintain its quality. It is a spreadable cheese with a bitter flavour and a brown-coloured rind. The bacteria Brevibacterium linens cause the odour and the maturing process that creates Limburger. When young, it has a firm, crumbly texture with a salty flavour, but as it ages, it softens and develops a stronger smell and flavour.
To store Limburger cheese properly, it is important to understand its unique characteristics and how it differs from other cheeses. Freezing is a common method to extend the shelf life of cheese, but Limburger cheese may not respond well to freezing. Instead, it should be stored in the refrigerator, properly wrapped or sealed to prevent it from drying out or absorbing odours from other foods. It is also important to note that Limburger cheese has a long shelf life when sold in its whole form with the natural rind intact. As it sits, it will continue to ripen, so it is best to buy it before it has had a chance to ripen too much.
When purchasing Limburger cheese, it is essential to inspect its appearance and smell. The rind should be firm and brownish-pink, and the cheese inside should be semi-soft and ivory-coloured. A strong smell is typical of Limburger cheese, but if it smells like ammonia or rotting corpses, it has likely gone bad. A uniform colour and texture are also indicators of fresh cheese, so avoid cheese with discolouration or slime.
To summarise, storing Limburger cheese involves keeping it refrigerated, properly wrapped, and consuming it before it over-ripens. Additionally, inspecting its appearance, smell, and texture can help determine if the cheese is still safe to consume.
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Signs of spoilage
Limburger cheese is known for its strong smell, but there are some signs you can look out for to determine if it has gone bad. Firstly, check the rind of the cheese—it should be brownish-pink, and while it will smell like body odour, it should not have black mould growing on it. If it has black mould, throw it away.
If your Limburger cheese has been sitting in the fridge for many months, check it for common signs of spoilage before consuming it. Look for any dark spots or mould, and if the colour has changed, it is best to discard it.
The smell of the cheese is also a good indicator of spoilage. While Limburger cheese is known for its pungent odour, it should not smell like ammonia or decaying bodies. If it smells like ammonia, it has likely gone bad.
To extend the shelf life of Limburger cheese, proper storage is important. It should be stored in the refrigerator or freezer, and if stored in the freezer, it should be cut into pieces and wrapped properly in plastic paper or aluminium foil before placing it in freezer bags.
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What does fresh Limburger cheese look, smell and taste like?
Limburger cheese is famous for its strong smell, often described as earthy, mushroomy, and reminiscent of feet or body odour. The rind of the cheese should be brownish-pink, and the cheese itself is semi-soft and ivory-coloured. When young, Limburger cheese has a firm, crumbly texture, similar to feta, with a salty flavour. As it ages, the cheese becomes smoother and develops its characteristic intense smell and flavour. The length of ageing can vary depending on the desired taste and texture, but typically, by two months, the cheese is mostly smooth and creamy, and by three months, it has fully developed its strong aroma and flavour profile.
When fresh, Limburger cheese has a mild, yeasty smell and a salty, tangy taste. Some people compare its texture and flavour at this early stage to that of feta cheese. As it ages, Limburger cheese becomes richer and creamier, and its smell becomes more pungent. At this stage, some people may find the smell off-putting, comparing it to sweaty socks or ammonia. However, the strong aroma of Limburger cheese is often considered worse than its actual taste.
The unique flavour profile of Limburger cheese is complex and intriguing. It can be described as robust and sharp, or rich and savoury, with earthy and nutty notes. The specific bacteria used in the cheese-making process, Brevibacterium linens, contributes to both the smell and taste of the cheese. This bacterium breaks down the proteins on the cheese's surface, creating the characteristic reddish-orange rind and enhancing its flavour.
Limburger cheese is traditionally served in a sandwich with dark rye bread, raw onions, and mustard. The onion helps to enhance the unique flavour of the cheese, while the bread and mustard provide a bold contrast. It can also be paired with other strong flavours such as pickles, Belgian-style ales, or black coffee. Some people recommend removing the rind before serving, as it contains most of the strong odour, although this may reduce the overall intensity of the flavour.
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How does the taste, smell and colour of Limburger cheese change when it goes bad?
Limburger cheese is known for its strong smell, even when it is fresh. It is often described as smelling like sweaty socks or body odour, and its pungent aroma is a frequent butt of jokes. The smell comes from the bacterium Brevibacterium linens, which is also found on human skin and is partially responsible for body odour.
When Limburger cheese goes bad, it will develop black mould and dark spots. Its smell will become even stronger and more unpleasant, and it may smell like ammonia or a decaying body. The taste will also be affected, becoming rancid and unpleasant.
The colour of Limburger cheese can also change when it goes bad. Fresh Limburger has a brown or brownish-pink rind and an ivory, pale yellow, or light orange interior. When it goes bad, the colour of the cheese may change, becoming darker or developing discolouration.
To prevent Limburger cheese from going bad, it should be stored properly in the refrigerator or freezer. It can be stored in the refrigerator for a few weeks to a few months, depending on the desired level of ripeness. If stored in the freezer, it can last for many months, although freezing may affect the quality and texture of the cheese.
In summary, when Limburger cheese goes bad, its taste will become rancid, its smell will become stronger and more unpleasant, and its colour may change or develop discolouration. To avoid food waste, it is important to check for signs of spoilage and store Limburger cheese properly.
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Frequently asked questions
If there are any dark spots or mould on the cheese, it has gone bad. A bad smell will also indicate that the cheese is not fresh. The rind of the cheese should be brownish-pink and have a smell like body odour. If it smells like ammonia, it has gone bad.
The refrigerator is the best place to store Limburger cheese. If you want to store it for a long time, you can store it in the freezer, but this may affect the quality and texture of the cheese.
Limburger cheese is often regarded as one of the stinkiest cheeses in the world. It has been described as smelling like sweaty gym socks, salty sweat, a decaying body, ammonia, a dumpster, and rancid.
Limburger cheese has a grassy, tangy, and mushroom-like taste. It has also been described as tasting rancid.
Limburger cheese is often served as a sandwich. The cheese is spread thickly on firm rye bread with a large, thick slice of onion. The sandwich is typically served with strong black coffee or lager beer.
