Kamil Perry
Limburger cheese is known for its strong smell, which has been compared to body odour, sweaty gym socks, and even dog poop. The cheese is made with Brevibacterium linens, the same bacterium found on human skin that is responsible for body odour, particularly foot odour. While it has a reputation for its smell, Limburger cheese is said to have a much milder taste, described as a mix between cheddar and mozzarella. The cheese is typically served on rye bread with raw onion and mustard, and is considered a delicacy in certain parts of the world. So, does Limburger cheese smell like skunk spray? While I can't say for certain if it smells exactly like skunk spray, its notorious odour is often compared to other strong scents.
| Characteristics | Values |
|---|---|
| Smell | Like sweaty gym socks, feet, dog poop, body odour, skunk spray |
| Taste | Like a dead possum, Cheddar and Mozzarella |
| Texture | Mildly crumbly, soft, creamy, smooth, rubbery |
| Colour | Pale yellow with a reddish-brown coating |
| Shape | Brick |
| Type | Washed-rind, smear-ripened |
| Curing Agent | Saltwater brine |
| Curing Additives | Beer, wine, spirits |
| Bacteria | Brevibacterium linens |
| Serving Suggestions | On dark rye bread with sliced red onion and brown mustard, with strawberry jam, with crackers, with lager beer, with onion on white or French bread, with lettuce, tomato, roasted walnuts, with bologna |
| Consumption | Once very popular in the US, now consumption is a fraction of what it was |
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What You'll Learn
- Limburger cheese is made with the same bacteria that causes body odour
- Limburger cheese is notorious for its smell, but it's milder than it smells
- Limburger cheese is traditionally eaten on dark rye bread with raw onion and mustard
- Limburger cheese is often joked about in popular culture
- Limburger cheese is used to bait mosquito traps in some parts of Africa
Limburger cheese is made with the same bacteria that causes body odour
Limburger cheese is notorious for its smell. In fact, it has been the butt of jokes for nearly a century, with celebrities from Mark Twain to Charlie Chaplin using it as comedic fodder. But is there any truth to its supposed pungency? And is it really made with the same bacteria that causes body odour?
The short answer is yes. Limburger is a smear-ripened, washed-rind cheese. Washed-rind cheeses are cured in a saltwater brine, which may include additional ingredients such as beer, wine, or spirits. This solution keeps the surface of the cheese moist and inviting to bacteria, specifically Brevibacterium linens, which is the same bacterium responsible for human body odour, particularly foot odour.
The ageing process of Limburger cheese typically involves three stages. In the first stage, the cheese is fresh out of the fridge and has a mild, crumbly texture similar to feta, with a slightly yeasty smell. During this stage, the cheese is best enjoyed as soon as possible after purchase. In the second stage, about two to three months before expiration, the cheese becomes richer and creamier, and starts to develop its distinctive stench, reminiscent of Brie. At this stage, it is recommended to let the cheese come to room temperature before serving to enhance its flavour. The third and final stage occurs at four or more months, when the cheese becomes soft, almost runny, and emits a full-blown sweaty sock aroma.
Despite its infamous odour, Limburger cheese has a dedicated following. In its native Belgium, it was once regarded as one of the most popular cheeses. In the United States, Limburger cheese is still produced by the Chalet Cheese Cooperative in Monroe, Wisconsin, the only city in America where it is made. The classic way to serve Limburger is on dark rye bread with sliced red onion and brown horseradish mustard or sweet-hot mustard. Some enthusiasts even enjoy it with strawberry jam. While the smell may be off-putting to some, those who have acquired the taste find it remarkably smooth and tasty.
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Limburger cheese is notorious for its smell, but it's milder than it smells
Limburger cheese is infamous for its strong smell, often described as similar to body odour or sweaty gym socks. This unique aroma is caused by the same bacterium responsible for human foot odour, Brevibacterium linens, which is used in the cheese-making process. Despite its pungent smell, Limburger cheese is actually milder in taste than one might expect.
The Limburger cheese-making process involves smear-ripening and washing the rind with a saltwater brine solution, which may also include beer, wine, or spirits. This curing method keeps the surface moist and conducive to the growth of B. linens, which contributes to the cheese's distinct odour and flavour. While the smell of Limburger cheese can be off-putting to some, those who have tried it describe the taste as smooth and similar to a combination of Cheddar and Mozzarella.
The intensity of the cheese's aroma can vary depending on its age. When Limburger cheese is fresh, it has a milder scent and a crumbly texture similar to Feta cheese. As it ages, the smell becomes more pronounced, and the cheese develops a softer, creamier texture. After three to four months, Limburger cheese reaches its full potency in terms of both smell and flavour, with some describing it as "weapons-grade".
Despite its notorious smell, Limburger cheese has its fans, including celebrity chef Andrew Zimmern. The classic way to serve it is on dark rye bread with sliced red onion and brown mustard or horseradish mustard. Some also enjoy it with strawberry jam or as part of a sandwich with liverwurst and onion. While consumption of Limburger cheese has declined in the US, it remains a beloved delicacy, especially in Wisconsin, the only state still producing it, and in Belgium, where it was once one of the most popular cheeses.
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Limburger cheese is traditionally eaten on dark rye bread with raw onion and mustard
Limburger cheese is notorious for its strong smell, which has been compared to sweaty gym socks and stinky feet. Despite its pungent aroma, Limburger cheese has a surprisingly mild taste with pleasant grassy and earthy flavours, along with hints of mushrooms and a very mild tangy finish. It is said to resemble ripe brie or raclette in both texture and taste.
The classic way to serve Limburger is on dark rye bread with sliced red onion and brown mustard, although some prefer sweet-hot mustard. The sandwich is usually served on freezer paper, and some places even offer a breath mint due to the cheese's strong odour. In Wisconsin, where Limburger cheese is still made, it is common to add thin slices of liverwurst or braunschweiger (liver pâté) to the sandwich.
For those who are not fond of raw onion, apple slices are a popular substitute, and Limburger cheese sandwiches are often enjoyed with a beer or strong coffee.
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Limburger cheese is often joked about in popular culture
One of the earliest references to Limburger cheese in popular culture can be found in the 1942 Abbott and Costello film "Who Done It?" where the cheese's smell is used for comedic effect. Looney Tunes, Little Rascals, and Three Stooges comedy shorts have also included gags centred around the cheese's distinctive aroma. The B-52's 1979 single "Dance This Mess Around" includes the lyric "why don't you dance with me? I'm not no Limburger," suggesting that the singer feels their body odour is not offensive enough to deter a potential dance partner.
Limburger cheese has also been referenced in animated series such as "Biker Mice from Mars," where the arch-enemy of the main characters is named Lawrence Limburger and is characterised by his terrible body odour. This association with body odour has further solidified the cheese's reputation as a joke or comedic prop in popular culture.
In addition to its presence in film and music, Limburger cheese has also been featured in literature and stand-up comedy routines. Mark Twain and Charlie Chaplin are said to have used Limburger as comedic fodder in their works. More recently, comedian Larry the Cable Guy spat out a sample of Limburger cheese during a visit to Baumgartner's Cheese Store and Tavern in Monroe, Wisconsin, declaring that it tasted like a dead possum.
Despite the jokes and negative associations, Limburger cheese has a dedicated fan base that appreciates its bold and distinctive characteristics. The cheese is still celebrated in Wisconsin, where it is traditionally made and served in various dishes, including the famous Limburger sandwich. The town's biennial cheese festival even features a "Limburger Queen" who parades down the street to much fanfare, showcasing the cheese's enduring cultural significance despite the jokes surrounding its pungent odour.
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Limburger cheese is used to bait mosquito traps in some parts of Africa
Limburger cheese is notorious for its smell, often described as similar to body odour, sweaty socks, or feet. The cheese is cured in a saltwater brine solution, which may include ingredients like beer, wine, and spirits, and is periodically washed to keep the surface moist and hospitable to bacteria. One such bacterium is Brevibacterium linens, which is also found on human skin and is partially responsible for body odour, particularly foot odour.
Due to its pungent smell, Limburger cheese has been the subject of jokes in popular culture, including Looney Tunes, Little Rascals, and Three Stooges comedy shorts. Despite its strong odour, Limburger cheese has a dedicated fan base, with some describing the taste as remarkably smooth and similar to a combination of cheddar and mozzarella.
Interestingly, a 2006 study published in the medical journal The Lancet found that the malaria mosquito (Anopheles gambiae) is equally attracted to the smell of Limburger cheese and human feet. As a result, traps baited with Limburger cheese have been strategically placed in some parts of Africa to combat the malaria epidemic. The strong odour of the cheese acts as a lure, attracting mosquitoes and trapping them, thereby reducing the risk of malaria transmission.
While Limburger cheese may be off-putting to some due to its potent smell, its unique characteristics have led to innovative applications in mosquito control, demonstrating the potential for creative solutions to public health challenges.
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Frequently asked questions
No, Limburger cheese does not smell like skunk spray. However, it is notorious for its strong and unpleasant smell, often compared to body odour, sweaty socks, or feet.
Limburger cheese is smear-ripened and washed with a saltwater brine solution, which may include beer, wine, or spirits. This process encourages the growth of Brevibacterium linens bacteria, which is also found on human skin and is responsible for body odour, particularly foot odour.
Limburger cheese typically develops its characteristic odour after about three months, when the cheese has ripened and become spreadable.
Yes, the rind of Limburger cheese, which contains most of the odour, can be cut off or removed before serving to reduce the smell. Additionally, storing the cheese in airtight containers or wrapping it tightly can help prevent the smell from spreading.
