Bushra Griffith
Limburger cheese is a semi-soft cheese with a bold aroma and a complex flavour profile. It is known for its strong, spicy aroma, often described as earthy, mushroomy, and reminiscent of feet. The cheese is typically washed with a brine solution or other liquids like beer or wine, which contributes to its distinct smell and enhances its flavour. The taste of Limburger can range from mild and buttery when young to tangy and robust as it ages, with a soft and creamy texture. It is traditionally made from cow's milk and pairs well with dark bread, onions, mustard, and pickles. While it has a notorious smell, Limburger cheese is a favourite among adventurous food enthusiasts and can add a unique twist to various dishes.
| Characteristics | Values |
|---|---|
| Taste | Mild and buttery, tangy, robust, pungent, spicy, earthy, mushroomy |
| Texture | Semi-soft, creamy, runny |
| Aroma | Funky, strong, stinky, like feet, like old socks, like sweaty socks, like a baby's diaper |
| Rind | Strong, reddish-orange, edible |
| Colour | Creamy |
| Type of milk | Cow's milk |
| Cows | Holstein cows |
| Rind | Edible, strong-flavoured |
| Serving suggestions | Dark rye bread, sliced red onion, brown horseradish mustard, sweet-hot mustard, strawberry jam, pickles, Belgian-style ales, bock beer, cured meats |
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What You'll Learn
Limburger cheese is made from cow's milk
Limburger cheese is traditionally made from cow's milk, specifically the milk of Holstein cows. The production process involves coagulating the milk using rennet, which causes the milk proteins to curdle and form a solid mass. This mass is then cut, drained, and pressed to remove excess moisture. The resulting curds are salted and aged to develop the characteristic flavours and texture of Limburger cheese.
During the aging process, the cheese is typically washed with a brine solution or other liquids like beer or wine. This washing contributes to the development of the cheese's distinct aroma and helps enhance the flavours. The length of aging can vary from a few weeks to several months, depending on the desired taste and texture. Limburger cheese is known for its spicy aroma, often described as earthy and mushroomy, and even somewhat reminiscent of feet. This distinctive smell is a result of the specific bacteria used in the cheese-making process, notably Brevibacterium linens.
The interior of the cheese is soft and creamy, with a texture that becomes increasingly runny towards the rind. This creamy texture is a result of the high-fat content in cow's milk, which gives Limburger its rich and indulgent mouthfeel. When it comes to taste, Limburger cheese offers a complex profile that can range from mild and buttery when young to tangy and robust as it ages.
Limburger cheese, with its strong flavour, is a versatile ingredient that can elevate a variety of dishes. It adds depth to sandwiches and burgers, creates a creamy topping when melted, and brings a unique twist to recipes like quiches, salads, and dips. Limburger cheese pairs well with robust flavours, such as cured meats, pickles, and dark rye bread. Its bold characteristics make it an ideal accompaniment to charcuterie boards and cheese plates, adding a distinct and memorable element to any spread.
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It has a complex flavour profile
Limburger cheese is known for its strong aroma and complex flavour profile. While its scent is often described as pungent and earthy, resembling sweaty socks or old sneakers, its taste can vary depending on its age and preparation.
When young and fresh, Limburger cheese is mild, buttery, and slightly crumbly, with a yeasty smell. It has a soft and creamy interior, becoming runny towards the rind, and its flavour is delicate and balanced, with a hint of sweetness. As it ages, the cheese becomes tangier and more robust, developing a stronger, spicier aroma often likened to mushrooms or feet.
The rind of Limburger cheese is where most of the funk resides, and it can be removed to reduce the intensity of the flavour and odour. The cheese is typically washed with a brine solution or other liquids like beer or wine during the ageing process, which contributes to its unique aroma and enhances its flavour.
Limburger cheese is not typically used in recipes due to its overpowering aroma. However, it is a versatile ingredient that can elevate sandwiches, burgers, quiches, salads, and dips. It pairs well with robust flavours such as cured meats, pickles, onions, mustard, and dark bread, especially rye. It is also commonly served with fruit preserves, such as strawberry jam, to balance its strong flavour.
While Limburger cheese may be polarizing due to its potent aroma and intense flavour, it offers a unique sensory experience that is favoured by adventurous food enthusiasts. Its complex flavour profile, ranging from mild to robust, makes it a memorable addition to any meal or cheese plate.
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It has a strong aroma
Limburger cheese is known for its strong aroma, often described as earthy, mushroomy, and even somewhat reminiscent of feet. The cheese's unique smell is a result of the specific bacteria used in the cheese-making process, notably Brevibacterium linens. This bacterium is responsible for breaking down the proteins on the cheese's surface, creating its characteristic reddish-orange rind and contributing to its potent smell. The rind is the source of the cheese's strong aroma, and while it is edible, it can make the flavour of the cheese much stronger.
The aging process of Limburger cheese also contributes to its distinct aroma. During aging, the cheese is typically washed with a brine solution or other liquids like beer or wine, which helps to develop its unique smell and enhance its flavours. The length of aging can vary from a few weeks to several months, and the cheese's aroma and flavour intensity will change over time. When the cheese is only a few weeks old, it has a mild and crumbly texture, similar to feta, with a yeasty smell. As it ages, the cheese becomes richer and creamier, and its aroma intensifies, becoming more pungent and stinky.
At its most mature stage, Limburger cheese can be described as "weapons-grade", with a soft, almost runny texture and a full-on sweaty sock mode aroma. However, even at its punchiest, rot, mould, and mustiness should never be a prominent taste. The classic way to serve Limburger cheese is on dark rye bread with sliced red onion and brown horseradish mustard or sweet-hot mustard. Many people also enjoy it with strawberry jam, which helps to balance out its strong aroma.
While Limburger cheese is known for its strong aroma, it also offers a complex flavour profile that can range from mild and buttery when young to tangy and robust as it ages. Its bold characteristics make it a favourite among adventurous food enthusiasts, and it is often paired with robust flavours to complement its intensity. However, due to its unique aroma, Limburger cheese is not commonly used as a recipe ingredient, as it tends to overpower most foods.
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It's best served with dark bread
Limburger cheese is known for its strong aroma and complex flavour profile. While it may be polarising due to its pungent smell, often likened to feet, those who enjoy it appreciate its bold and unique taste. The cheese's spiciness, earthiness, and mushroomy notes come from the bacterium Brevibacterium linens, which breaks down proteins on the cheese's surface, creating its signature reddish-orange rind and contributing to its potent aroma.
Limburger cheese offers a versatile sensory experience, ranging from mild and buttery when young to tangy and robust as it ages. The interior is soft and creamy, becoming increasingly runny towards the rind due to the high-fat content in cow's milk. This rich and indulgent texture elevates sandwiches, burgers, melted toppings, quiches, salads, and dips.
When it comes to serving suggestions, dark bread is the perfect companion to Limburger cheese. Its bold and intense flavour pairs exceptionally well with robust flavours found in dark rye bread or pumpernickel. The classic way to serve it is on dark rye bread with sliced red onion and brown horseradish mustard or sweet-hot mustard. This combination creates a memorable sensory journey, making it a favourite among adventurous food enthusiasts.
For those who want to explore the full range of Limburger's flavours, there are three stages of aging to consider. In its early stages, when the cheese is only a few weeks old, it is mild and crumbly, similar to feta, with a yeasty smell. At this stage, it is best served fresh from the fridge. As it ages, the cheese becomes rich and creamy, developing a stronger odour reminiscent of Brie. Finally, after four or more months, the cheese reaches its most intense state, becoming soft, runny, and even more pungent.
While Limburger cheese may not be for the faint of heart, those who embrace its unique characteristics will find a world of culinary possibilities, especially when paired with dark bread. Its strong flavour and aroma create a memorable dining experience, making it a beloved choice for those with adventurous palates.
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It's known as a washed-rind cheese
Limburger cheese is known as a washed-rind cheese, which means that it is washed or "rubbed" with a brine solution by hand. This process inhibits the growth of mould while encouraging the growth of the bacterium linens, or b-linens, which gives the cheese its characteristic strong smell. Limburger is made from cow's milk, specifically the milk of Holstein cows, and the production process involves coagulating the milk using rennet to form a solid mass, which is then cut, drained, and pressed to remove excess moisture. The resulting curds are salted and aged to develop the cheese's typical flavour and texture. During the ageing process, the cheese is washed with a brine solution or other liquids like beer or wine, which contributes to its distinct aroma and enhances its flavour.
The length of ageing can vary from a few weeks to several months, and Limburger cheese goes through three stages of ageing to develop its flavour. In the first stage, the cheese is only a few weeks old and has a mild and crumbly texture similar to feta, with a slightly yeasty smell. As it ages, it becomes rich and creamy, and its smell intensifies. In the final stage, Limburger cheese is soft, almost runny, and has a strong odour. The cheese is known for its spicy aroma, often described as earthy or mushroomy, and reminiscent of feet.
Limburger cheese offers a complex flavour profile that ranges from mild and buttery when young to tangy and robust as it ages. The interior of the cheese is soft and creamy, with a texture that becomes increasingly runny towards the rind due to the high-fat content in cow's milk. The rind of the cheese is edible but adds strength to the flavour, so it is often cut off before serving. When pairing Limburger cheese with other foods, it is common to choose robust flavours that can complement its intensity. It pairs well with dark bread, such as pumpernickel or rye, and bold accompaniments like onions, mustard, and pickles. It is also often served with beer, particularly bock beer.
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Frequently asked questions
Limburger cheese has a complex flavour profile that ranges from mild and buttery when young to tangy and robust as it ages. The cheese is known for its spicy aroma, often described as earthy, mushroomy, and even somewhat reminiscent of feet.
Limburger cheese goes through three stages of aging to develop its distinct taste. In the first stage, the cheese is mild and crumbly, similar to feta, with a yeasty smell. In the second stage, it becomes rich and creamy, with a stronger odour. In the third and final stage, the cheese is soft, almost runny, and has a pungent smell often compared to sweaty socks.
The taste of Limburger cheese can be influenced by various factors, including the length of aging, the specific bacteria used in the cheese-making process, and the washing or rubbing of the cheese with a brine solution to prevent mould and promote the growth of edible bacteria.
Limburger cheese is commonly paired with robust flavours that can complement its intensity. It goes well with dark bread, such as pumpernickel or rye, and bold accompaniments like onions, mustard, pickles, and cured meats. It is also often served with beer, particularly bock beer.
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