Frederic Melton
Limburger cheese is known for its strong smell, which has been compared to body odour, smelly feet, and even a decaying corpse. The cheese is produced using the bacterium Brevibacterium linens, which is also found on human skin and is partially responsible for body odour. While the cheese is notorious for its pungent odour, it is said to have a mild and creamy taste. However, some people have reported that their Limburger cheese tasted rancid, which may be due to improper handling or storage. To determine if Limburger cheese has gone bad, look for signs of black mould or a slimy texture, as this indicates that it is no longer safe to consume.
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What You'll Learn
The smell: it's strong, but should not smell like ammonia
Limburger cheese is known for its strong smell, which has been described as similar to body odour, feet, or baby's diapers. The odour is caused by the bacterium Brevibacterium linens, which is also found on human skin and is partially responsible for body odour, particularly foot odour. While the cheese is supposed to smell strong, it should not smell like ammonia. If it does, this is a sign that it has gone bad.
The bacterium that causes the odour of Limburger cheese, Brevibacterium linens, is the same one found on human skin that contributes to body odour, particularly foot odour. This is why the cheese is often described as smelling like body odour or feet. In fact, the cheese is so notorious for its smell that it has become the subject of jokes and comedic fodder.
While the strong smell of Limburger cheese is a defining characteristic, it should not be overwhelming or offensive. If the cheese smells like ammonia, it is likely that it has gone bad. This could be due to improper handling, such as being wrapped in plastic for too long, or the presence of pathogens. In addition to an ammonia smell, other signs that Limburger cheese has gone bad include the presence of black mould, a non-uniform surface, or a slimy texture.
It's important to note that the determination of whether Limburger cheese has gone bad can be subjective, as the level of ripeness that is desirable may vary from person to person. However, if the cheese has an ammonia smell or any of the other aforementioned signs of spoilage, it is generally best to discard it.
To prevent Limburger cheese from going bad, it is important to store it properly. It should be wrapped tightly in plastic wrap and then placed in a zip bag to prevent the fridge from smelling like Limburger cheese. Additionally, it is worth noting that the cheese has a long shelf life due to being sold in its whole form with the natural rind intact.
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The rind: should be brownish-pink, not black or slimy
The rind of a Limburger cheese is one of the most important indicators of whether the cheese has gone bad. A good Limburger cheese rind should be brownish-pink, firm, and not slimy. The rind is formed as a result of the maturing process, which is caused by the bacteria Brevibacterium linens. This bacterium is also responsible for the cheese's notorious odour, often described as smelling like body odour, feet, or even a decaying corpse. While the smell may be off-putting to some, it is a beloved cheese to others, especially in Wisconsin, where it is traditionally served on rye bread with raw onion and mustard, and washed down with beer.
The distinct brownish-pink rind of a Limburger cheese is a result of the washing process during maturation. If the rind turns black, it is a sign that the cheese has gone bad and developed mould. A slimy texture on the rind is also an indication that the cheese is no longer safe to consume.
It is important to note that the ripeness of cheese is subjective, and as long as it is not growing pathogens, whether it has gone bad is a matter of individual preference. However, the presence of black mould or a slimy texture on the rind indicates that the cheese should not be consumed.
When purchasing Limburger cheese, it is advisable to buy it from a reputable source that specialises in cheese or has a high turnover of the product. This ensures that the cheese is fresh and less likely to have gone bad. Additionally, proper storage is crucial to maintain the quality of the cheese. Leftover Limburger cheese should be wrapped tightly in plastic wrap and placed in a zip bag to prevent the strong odour from permeating the entire refrigerator.
In summary, when examining a Limburger cheese, pay close attention to the rind. It should be brownish-pink, firm, and devoid of any sliminess. If the rind turns black or becomes slimy, it is an indication that the cheese is no longer safe for consumption.
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The taste: grassy, tangy, mushroom-like, but not rancid
Limburger cheese is known for its strong smell, often compared to body odour, smelly feet, or a baby's diaper. Despite its pungent odour, the taste of Limburger cheese is described as grassy, tangy, and mushroom-like. While the smell may be off-putting to some, the taste is actually quite mild and pleasant.
The bacterium Brevibacterium linens, which is also found on human skin and contributes to body odour, particularly foot odour, is responsible for the cheese's distinctive aroma. The longer the cheese ages, the stronger its smell and flavour become. After about three months, Limburger cheese develops its characteristic intense smell and flavour.
When determining if Limburger cheese has gone bad, it's important to consider both taste and appearance. While the cheese should have a grassy, tangy, and mushroom-like flavour, it should not taste rancid or like ammonia. If the cheese tastes rancid, it has likely spoiled. Additionally, if the cheese has black mould growing on it or appears slimy, it should be discarded as it has gone bad.
Proper storage is crucial to prolonging the shelf life of Limburger cheese. It is recommended to wrap leftovers tightly in plastic wrap and place them in a zip bag to prevent the cheese's odour from permeating the entire fridge. However, even when properly stored, Limburger cheese has a relatively long shelf life due to being sold in its whole form with the natural rind intact.
In summary, while Limburger cheese may have a strong odour, its taste is often described as grassy, tangy, and mushroom-like. If the cheese tastes rancid or has signs of mould or slime, it has likely gone bad and should be discarded.
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The texture: firm and crumbly, becoming creamy with age
Limburger cheese is known for its strong smell, which is caused by the bacterium Brevibacterium linens, the same bacterium found on human skin that is partially responsible for body odour. In its first month, the cheese is firm and crumbly, similar in texture to feta cheese. It has a salty flavour and a brownish-pink rind.
After about six weeks, the cheese becomes softer along the edges but is still firm on the inside and can be described as salty and chalky. The rind remains firm and is orangy-pinky-dusty-yellowy in colour.
By two months, the cheese is mostly creamy and much smoother. Its flavour is mild compared to its smell, described as grassy, tangy, and mushroom-like.
After three months, the cheese becomes spreadable and develops its notorious smell and flavour. The bacterium Brevibacterium linens used to ferment the cheese has had enough time to create an intense smell and flavour. The cheese is often spread thickly on firm-textured rye bread with a large, thick slice of onion and served with strong black coffee or lager beer.
Some signs that Limburger cheese has gone bad include black mould growing on it or a slimy texture. If the surface is not uniform in colour, it may also indicate improper handling, such as being wrapped in plastic for too long.
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The storage: wrap tightly to prevent the fridge smelling like dead fish
Limburger cheese is known for its strong smell, which has been likened to body odour, feet, a dumpster, a baby's diaper, and even a decaying body. The cheese is aged using the same bacteria culture that's found on human skin, resulting in its distinctive odour.
Due to its pungent smell, proper storage of Limburger cheese is essential to prevent the fridge from smelling like dead fish. Here are some tips for effective storage:
- Wrapping: Always wrap Limburger cheese tightly in plastic wrap. This creates a barrier that helps contain the strong smell and prevents it from permeating the entire fridge.
- Sealing: Place the wrapped cheese in an airtight container or a zip bag. This additional layer of protection further traps the odour, ensuring that the fridge remains odour-free.
- Storage Location: It is advisable to store the sealed cheese in the crisper drawer of the refrigerator. The crisper is designed to maintain moisture and can help isolate the cheese's smell.
- Labelling: Clearly label the container or bag with the type of cheese and the date of storage. This helps you keep track of how long the cheese has been in the fridge, as prolonged storage may intensify the smell.
- Regular Monitoring: Check the cheese regularly to ensure it remains in good condition. A well-wrapped and sealed cheese should last several days to a week in the fridge. However, if you notice any signs of spoilage, such as mould or an unusually strong smell, discard the cheese immediately.
By following these storage guidelines, you can enjoy Limburger cheese without subjecting your fridge (and your sense of smell) to the infamous odour of this unique cheese.
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Frequently asked questions
Limburger cheese is known for its strong smell, which has been compared to body odour, feet, and dirty diapers. However, if your cheese smells like ammonia or rotting flesh, it has probably gone bad. Other signs that your cheese has gone bad include black mould, a slimy texture, and an uneven colour.
Limburger cheese is fermented using the bacterium Brevibacterium linens, which is also found on human skin and is partially responsible for body odour, particularly foot odour.
Yes, Limburger cheese is safe to eat. It is a popular cheese in Belgium and the Midwestern United States, particularly among the descendants of Swiss and German immigrants.
Limburger cheese should be tightly wrapped in plastic wrap and stored in a zip bag to prevent its strong odour from spreading to other foods in the fridge.
Limburger cheese is often served as a sandwich on firm rye bread with a thick slice of onion and brown mustard. It is typically accompanied by strong black coffee or lager beer.
