Patrick Oconnell
Limburger cheese is a Belgian cheese that originated in the Herve area of the historical Duchy of Limburg, which had its capital in Limbourg-sur-Vesdre, now in the French-speaking Belgian province of Liège. It is a semi-soft, surface-ripened cow's milk cheese with a pungent odour and a creamy texture. The cheese's strong smell is due to the bacteria used during the production process, notably Brevibacterium linens, which is also responsible for human body odour. This bacterium breaks down proteins on the cheese's surface, creating a reddish-orange rind and contributing to its characteristic flavour and smell. Limburger cheese has a complex taste profile that can range from mild and buttery when young to tangy and robust as it ages. The unique and intense flavour of Limburger cheese has captivated both cheese enthusiasts and culinary professionals, making it a popular ingredient in dishes such as the Limburger sandwich.
| Characteristics | Values |
|---|---|
| Bacteria used | Brevibacterium linens, Lactobacillus bulgaricus, Streptococcus thermophilus, Arthrobacter, Micrococcus, and Corynebacterium spp. |
| Origin | Herve area of the historical Duchy of Limburg, now in the Belgian province of Liège |
| Texture | Semisoft, creamy, and spreadable |
| Flavor | Intense, complex, tangy, and robust |
| Odor | Pungent, strong, and rank |
| Color | Reddish-orange or reddish-brown rind with a pale yellow interior |
| Aging process | Reaches peak odor after 3 months of aging |
| Production | Washed rind, cured in saltwater brine |
| Producers | Chalet Cheese Cooperative in Monroe, Wisconsin |
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What You'll Learn
- Limburger cheese is made using Brevibacterium linens, a bacterium that breaks down proteins on the cheese's surface
- The bacterium is also found naturally in the human body, specifically in foot odour
- Limburger is a smear-ripened cheese, washed in a saltwater brine solution to encourage bacterial growth
- The cheese was first produced in Belgium, in the Herve area of the historical Duchy of Limburg
- By the late 20th century, most Limburger was produced in Germany and the United States
Limburger cheese is made using Brevibacterium linens, a bacterium that breaks down proteins on the cheese's surface
Limburger cheese is a semi-soft, surface-ripened cow's milk cheese with a distinctive odour and a creamy texture. It originated in the Belgian province of Liège and was first sold at markets in Limbourg, in the historical Duchy of Limburg. By the late 20th century, most Limburger was produced in Germany and the United States. Today, the only producer in the United States is the Chalet Cheese Cooperative in Monroe, Wisconsin.
The distinct aroma of Limburger cheese is a result of the bacteria used during the production process, which also contributes to its unique flavour. While the smell can be overpowering, many enthusiasts are drawn to this characteristic of the cheese. The bold flavours of Limburger are said to harmonise well with its distinctive smell.
Limburger cheese has a complex taste profile that can range from mild and buttery when young to tangy and robust as it ages. After about six weeks, the cheese becomes softer along the edges but remains firm on the inside. After two months, it becomes mostly creamy and smooth. Once it reaches three months, the cheese produces its notorious smell and becomes spreadable.
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The bacterium is also found naturally in the human body, specifically in foot odour
Limburger cheese, often regarded as one of the most popular cheeses in Belgium, is known for its strong, distinctive smell. This odour is the result of the specific bacterium Brevibacterium linens, which is also found naturally in the human body, particularly in foot odour.
Brevibacterium linens is responsible for breaking down proteins on the cheese's surface, creating a reddish-orange rind and contributing to its potent smell. The same bacterium is found on human skin and is partially responsible for body odour, especially foot odour. In fact, a study showed that the malaria mosquito (Anopheles gambiae) is equally attracted to the smell of Limburger cheese and human feet, leading to the strategic placement of traps baited with this cheese in some parts of Africa to combat malaria.
Limburger is a smear-ripened, washed-rind cheese. During the production process, the cheese is periodically washed with a saltwater brine solution, which may include beer, wine, or spirits. This washing keeps the surface moist and hospitable to the growth of Brevibacterium linens. The bacterium not only contributes to the cheese's characteristic aroma but also aids in the maturing process by preventing the growth of undesirable moulds.
The unique smell of Limburger cheese has made it a frequent subject of jokes and gags in popular culture, including in Looney Tunes, Little Rascals, and Three Stooges comedy shorts. Despite its strong odour, Limburger cheese is enjoyed by enthusiasts for its complex flavour profile, which can range 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.
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Limburger is a smear-ripened cheese, washed in a saltwater brine solution to encourage bacterial growth
Limburger cheese is a semi-soft, surface-ripened cheese made from cow's milk. It originated in the Herve area of the historical Duchy of Limburg, which was historically located in the Belgian province of Liège. By the late 20th century, most Limburger was produced in Germany and the United States. Today, the only producer of Limburger cheese in the United States is the Chalet Cheese Cooperative in Monroe, Wisconsin.
The characteristic strong smell of Limburger cheese is a result of the specific bacteria used in the cheese-making process, particularly Brevibacterium linens. This bacterium is responsible for breaking down the proteins on the cheese's surface, creating its distinctive reddish-orange rind and contributing to its potent odour. The smell of Limburger cheese is often described as overpowering and is comparable to human body odour, specifically foot odour.
The bacterial culture used in the production of Limburger cheese at Chalet was first cultivated in 1911. Interestingly, the same bacterium that gives Limburger its distinctive smell, B. linens, is also found naturally on human skin and is a significant component of human body odour. Despite the strong smell, many cheese enthusiasts are drawn to the unique characteristics of Limburger.
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The cheese was first produced in Belgium, in the Herve area of the historical Duchy of Limburg
Limburger cheese is known for its strong smell, which is caused by the bacterium Brevibacterium linens. This bacterium is responsible for breaking down the proteins and fats in the cheese, contributing to its characteristic flavour and smell. The cheese is also washed in a saltwater brine solution, which may include beer, wine, and spirits, to keep the surface moist and welcoming to bacteria.
Limburger cheese was first produced in Belgium, specifically in the Herve area of the historical Duchy of Limburg, which had its capital in Limbourg-sur-Vesdre. This area is now part of the French-speaking Belgian province of Liège, located between the Vesdre and Meuse rivers. The cheese has been produced in this region since the 15th century and was first sold at markets in Limbourg. By the late 20th century, most Limburger production had shifted to Germany and the United States, with the only producer in the US being the Chalet Cheese Cooperative in Monroe, Wisconsin.
The Herve name has become the modern European protected name for the cheese, while the Limburger name is used for the same style of cheese produced in other regions. Herve cheese, or "Fromage de Herve", is a Belgian rind-washed soft cheese made from raw cow's milk. The aging process takes place in the ripening cellars of the Herve countryside and can take up to three months. During this time, the cheese develops its characteristic reddish-orange rind and strong smell.
The distinct aroma of Limburger cheese has made it a popular ingredient in sandwiches, typically served with a thick slice of onion and firm-textured 100% rye bread. It is usually paired with strong black coffee or lager beer.
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By the late 20th century, most Limburger was produced in Germany and the United States
Limburger cheese is a semisoft surface-ripened cow's-milk cheese with a pungent odour and a creamy texture. It originated in the Herve area of the historical Duchy of Limburg, which had its capital in Limbourg-sur-Vesdre, now in the French-speaking Belgian province of Liège. It is especially known for its strong smell, caused by the bacterium Brevibacterium linens. The Belgian Limburger is known as "Fromage de Herve" and has been produced since the 15th century. The Herve name has become the modern European protected name for the cheese, while the name "Limburger" is used for the same style of cheese made in other regions.
In the US, Limburger was first produced by the F.X. Baumert cheese factory in Antwerp, New York, in 1854. A few years later, 25 factories produced this cheese. However, it was Swiss and German immigrants rather than Belgians who carried on the production of Limburger in America. In 1867, Swiss immigrant Rudolph Benkert cured the first Green County Wisconsin Limburger in his home cellar. The following year, Nicholas Gerber, another Swiss immigrant, established the first Limburger factory in the area. Taverns all over the county began serving the potent cheese with locally brewed beer, and Limburger sandwiches became popular.
In the early 20th century, Limburger sandwiches became a popular lunch for working people due to their affordability and nutritious qualities. They were frequently accompanied by a glass of beer. However, when saloons closed during Prohibition, Limburger sales went into decline. By the late 20th century, most Limburger was produced in Germany and the United States. Today, the only Limburger producer in the United States is the Chalet Cheese Cooperative in Monroe, Wisconsin. The bacterial culture used at Chalet was first cultivated in 1911, and the century-old colony of B. linens continues to be used in the cheese-making process.
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Frequently asked questions
Yes, Limburger cheese is made with bacteria. The bacterium Brevibacterium linens, which is also responsible for human body odour, is dominant at the end of the ripening process and contributes to the cheese's characteristic flavour and strong smell.
Limburger cheese is a semi-soft, surface-ripened cow's milk cheese. It originated in the Herve area of the historical Duchy of Limburg, now in the Belgian province of Liège. The cheese is cured in a saltwater brine, which may include additions like beer, wine, and spirits. The cheese is periodically washed with this solution to keep the surface moist and hospitable to bacteria.
Limburger cheese has a complex flavour profile that can range 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. Despite its strong smell, the bold flavours are said to harmonise well with the cheese's distinctive aroma.
