Frederic Melton
Limburger cheese is known for its strong smell, often compared to foot odour. The cheese is made with the bacterium Brevibacterium linens, which is also found on human skin and is responsible for body odour. Despite its notorious aroma, Limburger has a unique and intriguing taste profile that has captivated cheese enthusiasts and culinary professionals alike. But does it taste like it smells?
| Characteristics | Values |
|---|---|
| Country of origin | Belgium, Germany and the Netherlands |
| Current producer | Germany |
| Texture | Semi-soft |
| Rind | Thin, pale, orange-brown |
| Smell | Spicy, earthy, mushroomy, feet |
| Taste | Earthy, nutty, tangy, buttery, rich, savory, sharp, complex |
| Serving suggestions | Crackers, jam, Zinfandel wine, rye bread, brown mustard, bologna, lettuce, tomato, roasted walnuts, white or French bread |
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What You'll Learn
Limburger cheese is made in Wisconsin, US, and in Europe
Limburger cheese is known for its strong smell, which is caused by the bacterium Brevibacterium linens, the same one found on human skin that is partially responsible for body odour. Despite its infamous scent, Limburger cheese is considered a delicacy in certain regions, particularly in Wisconsin, US, and parts of Europe.
Limburger cheese has a long history, dating back to the 15th century when it was first produced in the Duchy of Limburg, located in present-day Belgium. Trappist monks are believed to have been the first to craft this pungent cheese. Over time, its popularity spread, and it became widely produced in Europe, particularly in Belgium and Germany. Today, it is considered a German cheese, with Bavarians making it in large quantities since the 1800s.
In the US, Limburger cheese has a strong association with Wisconsin. German and Swiss immigrants brought the cheese-making tradition to the state, and it quickly became a favourite among the working class. Wisconsin is now the only state in America that produces Limburger cheese, with the Chalet Cheese Cooperative in Monroe being the sole producer.
The Limburger sandwich is a beloved dish in Wisconsin, often served on pumpernickel or rye bread, with raw onion, mustard, and sometimes bologna, lettuce, tomato, or roasted walnuts. The cheese is also enjoyed on its own, with crackers, or as part of a cheese plate. While some people enjoy the strong flavour of Limburger, others find it off-putting, and it has become a frequent target of jokes and pranks due to its potent aroma.
In Europe, Limburger cheese continues to be produced in the territory of the old Duchy of Limburg, which spans parts of Belgium, the Netherlands, and Germany. Here, the cheese is known as Herve cheese or "Fromage de Herve", and it is considered a Belgian cultural marker. Limburger cheese is also produced in Canada by the Oak Grove Cheese Company in New Hamburg, Ontario, where it holds a similar cultural significance.
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The cheese is known for its strong smell, likened to feet
Limburger cheese is known for its strong smell, which has been likened to feet. The cheese's aroma has been described as earthy, mushroomy, and spicy, with some people finding it unpleasant. The distinctive smell is caused by the bacterium Brevibacterium linens, which is also found on human skin and is partially responsible for body odour, particularly foot odour. This bacterium breaks down proteins on the cheese's surface, creating a reddish-orange rind and contributing to its potent smell.
The intensity of Limburger's smell can vary depending on its age. When young, the cheese has a milder scent, described as yeasty or similar to feta cheese. As it ages, the cheese develops a stronger odour, often characterised as sweaty or reminiscent of dirty socks. At this stage, the cheese is said to be in "full-on sweaty sock mode".
Despite its notorious smell, Limburger cheese is known for having a mild and sweet flavour under the rind. The taste is described as earthy, nutty, tangy, and rich, with a complex and intriguing flavour profile. The cheese is typically served on crackers or in sandwiches, and it is a favourite among cheese enthusiasts and culinary professionals for its unique qualities.
The cheese's origin can be traced to the historical Duchy of Limburg, now divided into Germany, Belgium, and the Netherlands. Today, Limburger cheese is primarily produced in Germany, making it the sole producer in Europe. The cheese has become a cultural icon, featured in comedy routines and popular media, and even used as a mosquito trap in some parts of Africa due to its potent aroma.
While Limburger cheese may be notorious for its strong smell, resembling that of feet, its taste is quite different, offering a mild and complex flavour that has captivated cheese lovers worldwide.
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The smell is caused by the bacterium Brevibacterium linens
Limburger cheese is known for its strong smell, which has been compared to foot odour. This distinctive smell is caused by the bacterium Brevibacterium linens, which is also present on human skin and is responsible for foot odour. During the cheese-making process, B. linens breaks down proteins on the cheese's surface, contributing to its strong smell and characteristic reddish-orange rind.
Brevibacterium linens is a gram-positive, rod-shaped bacterium. It is used in the production of several washed-rind and smear-ripened cheeses, including Limburger, Munster, Tilsit, and Brick. B. linens produces various volatile sulfur compounds, including methanethiol, which has a low odour threshold and a "cabbage-like" or "rotten egg-like" odour. The production of these compounds is highly strain-dependent, and they are important flavour compounds in cheese.
The growth of B. linens on the surface of Limburger cheese is preceded by the growth of yeasts and moulds. These yeasts and moulds utilise the lactate present in the curd, causing a deacidification of the surface, which creates the optimal pH conditions for the growth of B. linens. The growth of B. linens can be controlled by adjusting factors such as temperature and pH, which fall within specific optimal ranges for this bacterium.
The presence of B. linens in Limburger cheese not only contributes to its strong smell but also plays a role in developing its flavour and characteristic colour. The bacterium produces enzymes and proteins that influence the cheese's taste and aroma, and its pigments contribute to the red-orange colour of the cheese's surface.
In summary, the bacterium Brevibacterium linens is responsible for the distinctive smell of Limburger cheese. This bacterium, also found on human skin, produces volatile sulfur compounds that contribute to both the odour and flavour of the cheese. The growth and activity of B. linens are carefully managed during the cheese-making process to achieve the desired sensory characteristics of Limburger cheese.
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Limburger is a washed-rind cheese, which contributes to its smell
Limburger cheese is infamous for its strong smell and unique, intense flavour. It is a semi-soft, washed-rind cheese that originated in the historical Duchy of Limburg, now divided into three countries: Germany, Belgium, and the Netherlands. The cheese is known for its stinky aroma, which has been compared to foot odour or sweaty socks. The washing of the rind contributes to the development of the cheese's distinct aroma and helps enhance its flavours.
The cheese is typically washed with a brine solution or other liquids like beer or wine during the aging process. This washing process contributes to the formation of the characteristic reddish-orange rind and the strong smell of the cheese. The specific bacterium used in the cheese-making process, Brevibacterium linens, is responsible for breaking down the proteins on the cheese's surface and creating its strong odour.
The distinct smell of Limburger cheese has been a frequent source of jokes and comedic fodder in popular culture. Despite its notorious aroma, Limburger cheese is well-loved in numerous countries and prized for its distinctive qualities. It has a complex flavour profile that can range from mild and buttery when young to tangy, earthy, mushroomy, and robust as it ages. The taste can also vary depending on the age of the cheese, with older cheeses taking on a slightly nutty flavour.
When it comes to serving Limburger cheese, the rind can be rinsed or removed to reduce its odour. The cheese is often served at room temperature to maximise its flavour. It is a versatile ingredient that can be used in sandwiches, burgers, quiches, salads, and dips. Limburger cheese pairs well with robust flavours such as cured meats, pickles, and dark rye bread.
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The taste is described as earthy, nutty, tangy, and robust
Limburger cheese is known for its strong smell, often compared to foot odour. The cheese is made using the bacterium Brevibacterium linens, which is also found on human skin and is partially responsible for body odour. Despite its pungent aroma, Limburger cheese is described as having a mild, sweet, and buttery flavour when consumed fresh. As the cheese ages, its taste intensifies, taking on earthy, nutty, tangy, and robust characteristics.
The ageing process of Limburger cheese plays a crucial role in developing its distinctive flavour and aroma. During this process, the cheese is typically washed with a brine solution or liquids like beer or wine, enhancing its taste and smell. The length of ageing can vary from a few weeks to several months, resulting in a range of textures and flavours.
When consumed fresh, Limburger cheese is mild, crumbly, and slightly yeasty in aroma, resembling feta cheese. As it ages, the cheese becomes richer and creamier, with a more pronounced smell. At this stage, it can be compared to a bolder version of Brie. With further ageing, the cheese becomes softer and runnier, and its smell intensifies.
The taste of Limburger cheese is often described as earthy, nutty, tangy, and robust. The earthy notes are reminiscent of mushrooms, while the tangy and robust characteristics develop as the cheese matures. The nutty aspect adds a savoury depth to the flavour profile, making it a unique and intriguing cheese variety.
While the smell of Limburger cheese can be off-putting to some, its taste is generally well-received, with a complex and captivating flavour profile. The cheese is commonly served on crackers or sandwiches, where its mild flavour complements the accompanying foods. Limburger cheese is a testament to how a strong-smelling cheese can have a surprisingly delightful taste, showcasing the complexity and diversity of the cheese-making craft.
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Frequently asked questions
Limburger cheese is known for its strong smell, often described as resembling feet or socks. While some people find the taste disgusting, others enjoy it. The taste is described as earthy, nutty, tangy, buttery, rich, savory, or mushroomy.
The strong smell of Limburger cheese is caused by the bacterium Brevibacterium linens, which is also found on human skin and is partially responsible for body odor, particularly foot odor.
The majority of the smell comes from the rind, so removing it or rinsing it before serving can help to reduce the odor.
