Andy Montoya
Limburger cheese is known for its strong smell and unique, intense flavour. The cheese is made from cow's milk and is usually a creamy to pale yellow colour, with a darker orange rind. While the cheese is famous for its pungent aroma, it is also known to have a memorable taste that has captivated cheese enthusiasts and culinary professionals alike. The strong flavour of Limburger cheese makes it a versatile ingredient that can elevate a variety of dishes, from sandwiches to salads. In this paragraph, we will explore different ways to appreciate and enjoy Limburger cheese, despite its strong odour, by highlighting some popular serving suggestions and recipes.
How to develop a liking for Limburger cheese
| Characteristics | Values |
|---|---|
| Taste | Intense, complex, robust, sharp, rich, savory, tangy, earthy, nutty, sweet, spicy, aromatic |
| Smell | Pungent, overpowering, strong, stinky, awful |
| Texture | Soft, creamy, crumbly, smooth, spreadable |
| Color | Creamy to pale yellow, darker orange rind |
| Production technique | Coagulating milk using rennet, cutting, draining, and pressing to remove moisture, washing, ripening |
| Serving suggestions | Sandwiches, burgers, quiches, salads, dips, charcuterie boards, cheese plates, melted topping |
| Accompaniments | Dark rye bread, pumpernickel, cured meats, pickles, onions, mustard, Belgian-style ales, bock beer, coffee |
| Availability | Limited, only one manufacturer in the US (Chalet Cheese Cooperative in Monroe, Wisconsin) |
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What You'll Learn
- Limburger cheese is made from cow's milk, specifically from the milk of Holstein cows
- The cheese is usually creamy to pale yellow, with a darker orange rind
- Limburger cheese is often stored in airtight containers and served with caution
- The cheese is traditionally hand-salted and smeared with a bacterial solution
- Limburger cheese is best paired with beer, especially German and Belgian styles
Limburger cheese is made from cow's milk, specifically from the milk of Holstein cows
Limburger cheese is traditionally made from cow's milk, specifically the milk of Holstein cows. The process of making this cheese involves coagulating the milk using rennet, which causes the milk proteins to curdle and form a solid mass. The curd is then cut, drained, and pressed to remove excess moisture. The resulting curds are salted and aged, developing the characteristic flavours and texture of Limburger cheese.
During the ageing process, the cheese is regularly 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 enhances its flavours. The length of ageing 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, 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, which is also found on human skin and contributes to body odour.
Limburger cheese is a semi-soft, washed-rind cheese with a signature pungent aroma and a mild, beefy flavour. It originated in the historical Duchy of Limburg, which is now divided into parts of Belgium, Germany and the Netherlands. The cheese is named after the town of Herve, located near Liège and the borders separating Belgium from the Netherlands and Germany. In Belgium, it is known as Herve cheese or "Fromage de Herve", and has been produced in the territory of the old Duchy of Limburg since the 15th century.
Limburger cheese is a versatile ingredient that can be used in a variety of dishes. It is often served as part of a cheese board or spread on dark bread, such as rye or pumpernickel, with sliced onions and spicy brown mustard. It can also be used in sandwiches, grilled cheese recipes, and melted as a creamy topping. 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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The cheese is usually creamy to pale yellow, with a darker orange rind
Limburger cheese is infamous for its strong smell, which has been compared to body odour, sweaty socks, or dirty feet. This distinctive aroma is due to the bacterium Brevibacterium linens, which is also found on human skin and is responsible for breaking down the proteins on the cheese's surface. This process results in the formation of Limburger's characteristic reddish-orange or reddish-brown rind, which stands out against the creamy to pale yellow colour of the cheese itself.
The colour and texture of Limburger cheese can vary depending on its age. In its first month, the cheese is typically firmer and more crumbly, resembling feta cheese. After about six weeks, the cheese becomes softer along the edges while remaining firm on the inside, with a salty and chalky taste. By two months, the cheese has transformed into a creamy and smooth texture. It is during this stage that the cheese develops its notorious smell, which can be off-putting to some. However, those who can appreciate the unique qualities of Limburger cheese are often enamoured by its complex flavour profile.
After three months, the fully ripened cheese becomes spreadable and is commonly used in sandwiches, particularly on dark rye bread with a slice of onion. This classic combination is a favourite among adventurous food enthusiasts, who relish the sensory experience created by the interplay of bold flavours. Limburger's creamy texture when melted also makes it a versatile ingredient that can elevate dishes such as burgers, quiches, salads, and dips.
While Limburger cheese is traditionally associated with Belgium, Germany, and the Netherlands, it has also gained popularity in other parts of the world, including the United States and Canada. In the US, the Chalet Cheese Cooperative in Monroe, Wisconsin, is the sole producer of this distinctive cheese, carrying on the tradition of hand-salting the curd and smearing the cheese blocks with the bacterial solution that gives Limburger its signature rind and aroma.
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Limburger cheese is often stored in airtight containers and served with caution
Limburger cheese is a semi-soft, washed-rind cheese with a unique and intense flavour profile. It is traditionally made from cow's milk, specifically the milk of Holstein cows. The cheese is known for its pungent, spicy aroma, often described as earthy, mushroomy, or reminiscent of feet. This distinct smell is a result of the specific bacteria, Brevibacterium linens, used in the cheese-making process. This bacterium breaks down the proteins on the cheese's surface, creating its characteristic reddish-orange rind and contributing to its strong smell.
Due to its intense aroma, Limburger cheese is often stored in airtight containers to prevent its smell from overwhelming sensitive noses. The cheese's odour can be quite overpowering, and it is known to be one of the stinkiest cheeses in the world. Its unique smell has earned it a reputation as a smelly cheese, but it is still loved by many for its delicious, complex flavour.
When it comes to serving Limburger cheese, it is often done with caution due to its potent aroma. It is commonly paired with robust flavours that can complement its intensity. Limburger cheese goes well with dark bread, such as pumpernickel, rye, or sourdough, and bold accompaniments like onions, mustard, and pickles. It is also traditionally served with lager or strong black coffee, and it pairs well with Belgian-style ales and cold bock beer.
The traditional way to enjoy Limburger cheese is in a sandwich, spread thickly on firm rye bread with a large, thick slice of onion. This combination of flavours creates a unique and memorable sensory experience, making Limburger cheese a favourite among adventurous food enthusiasts. It is a versatile ingredient that can also be melted, grated, or added to recipes like quiches, salads, and dips.
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The cheese is traditionally hand-salted and smeared with a bacterial solution
Limburger cheese is a semi-soft, washed-rind cheese with a distinct aroma and a mild, beefy flavour. It is traditionally made from cow's milk, specifically the milk of Holstein cows. The cheese gets its strong smell from the bacterium Brevibacterium linens, which is also found on human skin and contributes to body odour.
The production process of Limburger cheese involves coagulating the milk using rennet, which causes the milk proteins to curdle and form a solid mass. The curd is then cut, drained, and pressed to remove excess moisture. The resulting curds are salted and aged, developing the characteristic flavours and texture of the cheese.
During the ageing process, the cheese is regularly washed with a brine solution or other liquids like beer or wine. This washing process contributes to the development of the cheese's distinct aroma and enhances its flavour. The length of ageing can vary from a few weeks to several months, depending on the desired taste and texture.
The bacterial solution used in the washing process is crucial to the development of the cheese's unique characteristics. The brine solution, often containing salt, creates a moist environment that promotes the growth of the Brevibacterium linens bacterium. This bacterium is responsible for breaking down the proteins on the cheese's surface, creating its characteristic reddish-orange rind and contributing to its strong smell. The washing process also influences the texture of the cheese, making it softer and spreadable over time.
Overall, the traditional hand-salting and bacterial solution smearing of Limburger cheese play a significant role in developing its signature flavour, texture, and aroma, making it a memorable and sought-after cheese for enthusiasts worldwide.
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Limburger cheese is best paired with beer, especially German and Belgian styles
Limburger cheese is a truly unique cheese with a strong flavour and a distinctive smell. Its taste ranges from tangy and earthy to nutty and bold, making it a favourite among those who enjoy robust flavours. While its pungent aroma may be off-putting to some, true cheese enthusiasts appreciate the complexity and depth that Limburger brings to the table.
The 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. During the aging process, the cheese is typically washed with a brine solution or other liquids like beer or wine, which contributes to the development of its distinctive aroma and enhances its flavour.
When it comes to pairing Limburger cheese with beverages, beer is the ideal choice. The carbonation in beer cuts through the fatty richness of the cheese and stands up to its aroma and flavour. The best beer partners for Limburger cheese are the flavour-intense German and Belgian styles. Look for lighter lagers such as German pilsner and helles, or try Marzen, also known as the amber Oktoberfest beers. The Noble hops bitterness in these lagers complements the grassy notes of Limburger.
For Belgian styles, consider flavourful beers with excellent carbonation such as Belgian blondes, pale ales, or saisons. The sweetness of certain Belgian beers can also help soften the acidic flavour of the Limburger's rind, allowing you to enjoy the fruity undertones of the cheese.
In terms of food pairings, Limburger cheese goes well with dark bread, such as pumpernickel, and bold accompaniments like onions, mustard, and pickles. It is also commonly enjoyed on rye bread sandwiches with red onion and mustard, adding a distinct and memorable element to any meal.
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Frequently asked questions
Limburger cheese has a very strong, polarizing flavor and an even stronger odor, so it might not be for everyone. However, if you're looking to acquire a taste for it, try pairing it with robust flavors that can complement its intensity, such as dark bread, bold accompaniments like onions, mustard, and pickles, and a cold beer to cut through the cheese's richness.
The smell of Limburger cheese is often described as overpowering and similar to dirty feet or body odor due to the bacterium used to ferment it. If you're sensitive to the smell, try storing the cheese in an airtight container and serving it with foods that have strong flavors, such as the ones mentioned above.
Limburger cheese is a versatile ingredient that can be used in a variety of dishes. One of the most popular ways to serve it is in a sandwich with dark rye bread, pumpernickel, or sourdough, along with thinly sliced raw onion rings and mustard. It can also be melted to create a creamy topping for burgers or used in quiches, salads, and dips.
