Bushra Griffith
Limburger cheese, sometimes called stink cheese, is known for its strong smell and unique flavour. The cheese originated in the historical Duchy of Limburg, now divided between Belgium, Germany and the Netherlands, and was first made in the 19th century by Trappist monks. The cheese is usually creamy to pale yellow, with a darker orange rind, and is typically served on dark rye bread with sliced red onion and mustard. The strong smell and flavour of Limburger cheese is caused by the bacterium Brevibacterium linens, which is also found on human skin and is partially responsible for body odour.
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What You'll Learn
Limburger cheese's notorious smell
Limburger cheese is known for its strong, putrid smell. The bacterium Brevibacterium linens, which is also found on human skin and is partially responsible for body odour, is the cause of the cheese's notorious stench. The longer the cheese is aged, the stronger its smell becomes. After three months of ageing, the cheese develops its characteristic odour, which has been described as smelling like stinky feet.
The cheese's odour is so potent that it has been the subject of jokes and comedic fodder for nearly a century, with references in Looney Tunes, Little Rascals, and Three Stooges comedy shorts, as well as in the 1942 Abbott and Costello film Who Done It? In addition, the mosquito species Anopheles gambiae, which is responsible for spreading malaria, is attracted to the smell of Limburger cheese, and traps baited with this cheese have been used in some parts of Africa to combat the epidemic.
Despite its pungent aroma, Limburger cheese has a dedicated following. It is often served as a sandwich with sliced red onion, mustard, and sometimes liver sausage on dark rye bread, typically accompanied by strong black coffee or lager beer. The cheese is considered a German-Canadian cultural marker and is still produced in Canada and the United States, although the only producer in the US is the Chalet Cheese Cooperative in Monroe, Wisconsin.
The unique aroma of Limburger cheese is not for the faint of heart, but for those who appreciate its strong flavour, it is a delicacy worth savouring. The washing phase during production can help produce a milder-tasting cheese, and when chilled, the odour is not as pronounced.
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The cheese's ingredients
Limburger cheese is made from four ingredients: milk, culture, bacteria, and salt. The process begins by heating the milk to 88-90°F (32°C). The milk is heated slowly and stirred well. Once the desired temperature is reached, the culture (Geotrichum Candidum) and bacteria (Bacteria Linens) are added. The powder is sprinkled over the milk's surface to prevent clumping, and after two minutes, it is stirred in.
The mixture is then left to sit for 3-4 days, during which it is turned once daily. During this time, salt penetrates the curd, and the cheese surface develops a slippery texture due to natural yeast. The yeast reduces the acidity of the cheese surface.
After this initial phase, the cheese is ready to be washed, which plays a crucial role in determining the final aroma and flavour. A light brine solution is prepared using water and salt. The washing process influences the intensity of the cheese's characteristic odour and flavour.
The cheese then undergoes an ageing process. After six weeks, the cheese becomes softer along the edges while remaining firm on the inside, with a salty and chalky texture. By two months, it develops a creamier and smoother consistency. At the three-month mark, the cheese emits its notorious pungent aroma due to the bacterium Brevibacterium linens, the same one found on human skin and responsible for body odour, particularly foot odour.
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Heating the milk
To begin the process of making Limburger cheese, the milk must be heated to 88-90°F (32°C). This can be done by placing the milk in a pot or sink of very warm water. If using a pot on the stove, heat the milk slowly, stirring well to ensure even heating.
Once the milk reaches the correct temperature, it is time to add the culture. For Limburger cheese, this typically includes Geotrichum Candidum and Bacteria Linens. These cultures are added in small amounts, usually around 1/32 teaspoon of each. To prevent the powder from caking and sinking in clumps, sprinkle it over the surface of the milk and allow about 2 minutes for it to rehydrate before stirring it in.
At this stage, the milk will continue to be heated at a low temperature for a short period. This step is crucial for the development of the cheese's texture and flavour. The specific temperature and duration will depend on the recipe and the desired characteristics of the final product. However, it is important to maintain a consistent temperature and avoid overheating, as this can affect the quality of the cheese.
During this heating process, the milk will start to curdle as the bacteria cultures begin to activate. The milk proteins will coagulate and separate into solid curds and liquid whey. This transformation is essential for the cheese-making process, as it allows the curds to be formed and shaped into the desired cheese.
After heating, the milk will need to be removed from the heat source and allowed to cool slightly. Once it reaches a manageable temperature, the curds can be carefully separated from the whey. This is typically done using a ladle or a similar tool, being sure to handle the curds gently to avoid breaking them apart. The curds are then transferred to sanitized moulds, where they will continue to develop and age, eventually becoming the distinctive Limburger cheese.
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The washing phase
During the washing phase, the cheesemaker will begin by creating a light brine solution. This is done by mixing approximately one cup of water with a generous tablespoon of salt. The brine solution is then used to wash the surface of the cheese, which at this stage, has a slippery coat caused by natural yeast.
The frequency and thoroughness of the washing will influence the final product. A milder cheese is achieved by more thoroughly washing away the initial slippery coat. Conversely, a more aromatic and pungent cheese is produced by leaving more of the slippery coat intact. This coat is a result of the natural yeast that develops during the initial stages of cheese production and is crucial to the development of Limburger's signature scent and flavour.
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The ageing process
However, it is at the three-month mark that Limburger cheese undergoes a transformative process, developing its notorious smell and earning its reputation as "stink cheese". This odour is caused by the bacterium Brevibacterium linens, which is also present on human skin and contributes to body odour, particularly foot odour. The longer ageing period allows this bacterium to proliferate, resulting in the cheese's pungent aroma.
The ageing environment also plays a role in the final product. For example, the Herve cheese variety of Limburger, produced in Belgium, ages in the ripening cellars of Herve. Sometimes, the cheese is cut into the chalky rock of the cellars, and it may be flavoured with herbs. This ageing process contributes to the unique characteristics of Herve cheese, which has a pale yellow interior and a glossy reddish-brown coating due to bacterial growth during its three-month maturation.
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Frequently asked questions
Limburger is a soft, creamy cheese with a soft, inedible rind. It is especially known for its strong smell, caused by the bacterium Brevibacterium linens, which is also found on human skin. It is often served as a sandwich with sliced red onion and mustard on rye bread.
Limburger cheese is made with just four ingredients: Velveeta, butter, milk, and Limburger. To make the cheese, the ingredients are placed in a heavy saucepan and melted until smooth. Caraway seeds can also be added for extra flavour.
Limburger cheese takes three months to make. After six weeks, the cheese becomes softer along the edges but is still firm on the inside. After two months, it is mostly creamy and smooth. Once it reaches three months, the cheese produces its notorious smell.
