Kamil Perry
Limburger cheese is known for its strong aroma and complex flavour profile. The cheese is typically semi-soft with a creamy texture and a bold, spicy aroma, often described as earthy, mushroomy, and reminiscent of feet. The cheese's unique smell is a result of the specific bacteria used in the cheese-making process, notably Brevibacterium linens, which also gives the cheese its characteristic reddish-orange rind. While the cheese is known for its pungency, its taste can range from mild and buttery when young to tangy and robust as it ages. Limburger is traditionally made from cow's milk and is often paired with robust flavours like cured meats, pickles, and dark rye bread.
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What You'll Learn
- Limburger cheese is a washed-rind cheese, which is washed with a brine solution to prevent mould and promote the growth of bacteria
- The cheese has a strong, spicy aroma, often described as earthy, mushroomy, and reminiscent of feet
- The taste ranges from mild and buttery to tangy and robust
- Limburger is traditionally made from cow's milk, specifically the milk of Holstein cows
- It is commonly paired with dark bread, onions, mustard, and pickles, alongside Belgian-style ales and bock beer
Limburger cheese is a washed-rind cheese, which is washed with a brine solution to prevent mould and promote the growth of bacteria
Limburger cheese is a washed-rind cheese, typically washed with a brine solution to prevent mould and promote the growth of desirable bacteria. This process is integral to the development of the cheese's distinct aroma and flavour. The bacterium in question is Brevibacterium linens, which is also found on human skin and is partially responsible for body odour, particularly foot odour. The longer the cheese is aged, the stronger its smell becomes.
Limburger is a semi-soft cheese with an ivory interior and a brown rind. When young, it has a firm and crumbly texture, similar to feta, and a salty flavour. Over time, it becomes softer and creamier, and its notorious smell begins to develop. After two months, the cheese becomes mostly creamy and smooth, and by three months, it has become spreadable, with a strong smell and flavour. At this stage, the cheese is often served in thick slices on rye bread with a thick slice of onion, accompanied by strong black coffee or lager beer.
The cheese is known for its bold, complex flavour and is a versatile ingredient that can be used in a variety of dishes. It is commonly added to sandwiches and burgers, melted as a topping, or used in recipes such as quiches, salads, and dips. Limburger is also a popular ingredient in the Midwestern United States, particularly in Wisconsin and Ohio, where it is enjoyed by the descendants of Swiss and German immigrants.
The production of Limburger cheese involves coagulating cow's 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. Salt is added to the curds, and the cheese is then aged to develop its characteristic flavour and texture. The length of ageing can vary from a few weeks to several months, depending on the desired taste and texture.
While Limburger cheese is known for its strong aroma and flavour, it is a favourite among adventurous food enthusiasts and those with a penchant for unique culinary experiences. Its pungent smell, often likened to sweaty socks or dirty feet, is contained through airtight storage. However, it is this very odour that attracts enthusiasts to this unique cheese.
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The cheese has a strong, spicy aroma, often described as earthy, mushroomy, and reminiscent of feet
Limburger cheese is known for its strong, spicy aroma, often described as earthy and mushroomy, with a hint of sweaty feet. This distinctive smell is due to the specific bacteria, Brevibacterium linens, used in the cheese-making process. The same bacterium is responsible for the reddish-orange rind and the strong smell of the cheese. While the aroma can be overpowering, the cheese itself is quite delicate in flavour when consumed without the rind.
The cheese's texture ranges from mild and crumbly to soft and creamy, and eventually runny as it ages. Limburger is typically aged for a few weeks to several months, depending on the desired taste and texture. The ageing process also affects the intensity of the smell, with older cheeses developing a more potent aroma.
The classic way to serve Limburger is on dark rye bread with sliced red onion and brown horseradish mustard or sweet-hot mustard. Some people also enjoy it with strawberry jam, which helps to balance the strong flavour of the cheese. It is often paired with beer, preferably bock, a hearty, dark beer.
Limburger cheese is not for the faint of heart, and it has polarised people with its strong aroma. However, for those with adventurous palates, it offers a unique and memorable sensory experience.
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The taste ranges from mild and buttery to tangy and robust
Limburger cheese is known for its bold, semi-soft texture and notorious aroma. Its unique smell is often described as spicy, earthy, mushroomy, and reminiscent of feet. However, despite its pungent odour, the cheese itself has a delicate flavour that ranges from mild and buttery to tangy and robust.
When Limburger cheese is young, it has a mild and crumbly texture, similar to feta cheese, with a yeasty smell. At this stage, the cheese is best enjoyed fresh out of the fridge and as soon as possible after purchase. The rind, which is edible, contributes to the strength of the flavour, so it can be cut off before serving to tone down the intensity.
As the cheese ages, it transforms into the intermediate stage, where it becomes rich and creamy, with a more pronounced aroma. This version of Limburger is best served at room temperature to unlock its full flavour. The cheese takes on a soft, almost runny consistency, with a reddish-orange rind, and its taste becomes tangier and more robust.
At the final stage of ageing, Limburger cheese enters what some call "weapons-grade" territory. By this point, the cheese has been aged for four or more months, and its smell and taste are at their most intense. The texture becomes even softer and runnier, and the flavour is described as tangy and robust, with a strong aftertaste.
To complement its intense flavour, Limburger cheese is often paired with robust flavours such as dark rye bread, cured meats, onions, mustard, and pickles. It is a favourite among adventurous food enthusiasts, who enjoy its unique and memorable sensory experience. However, due to its strong aroma, it may not be suitable for recipes where its smell and taste could overpower other ingredients.
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Limburger is traditionally made from cow's milk, specifically the milk of Holstein cows
Limburger cheese is traditionally made from cow's milk, specifically the milk of Holstein cows. It originated in the Herve area of the historical Duchy of Limburg, now in the French-speaking Belgian province of Liège. The cheese is known for its strong smell, often compared to sweaty socks, rotting mushrooms, or old socks. This distinct aroma is a result of the specific bacteria, Brevibacterium linens, used in the cheese-making process. The bacterium breaks down proteins on the cheese's surface, creating its characteristic reddish-orange rind and contributing to its pungent odour.
Limburger has a semi-soft, creamy texture with a strong flavour that can be described as robust and sharp or rich and savoury. Its flavour profile can range from mild and buttery when young to tangy and robust as it ages. The cheese is typically aged in three stages, each offering a unique taste and aroma. In the first stage, the cheese is mild and crumbly, similar to feta, with a yeasty smell. During the second stage, it becomes rich and creamy, developing a stronger odour. By the third stage, the cheese is soft, almost runny, and its smell intensifies.
The classic way to serve Limburger is in a sandwich on dark rye bread with sliced red onion and brown horseradish mustard or sweet-hot mustard. Some people also enjoy it with strawberry jam. In Wisconsin, the Limburger sandwich is a popular menu item, sometimes accompanied by locally made liver sausage. Limburger is also good with strong black coffee or lager beer.
While Limburger's odour may be off-putting to some, its flavour is quite intriguing and versatile. It can elevate sandwiches, burgers, quiches, salads, and dips. Its creamy texture, resulting from the high-fat content in cow's milk, gives it a rich and indulgent mouthfeel. Limburger is a beloved cheese in numerous countries, capturing the interest of both cheese enthusiasts and culinary professionals.
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It is commonly paired with dark bread, onions, mustard, and pickles, alongside Belgian-style ales and bock beer
Limburger cheese is known for its strong smell and flavour, and it is often paired with robust and bold flavours that can complement its intensity. The cheese is commonly served in a sandwich on dark bread, such as pumpernickel or rye, with toppings like sliced red onion, mustard, and pickles. The dark bread is thought to enhance the unique flavour profile of the cheese, creating a sensory experience that is both memorable and unique.
The Limburger sandwich is a classic way to enjoy this cheese, and it is especially popular among the descendants of Swiss and German immigrants in the Midwestern United States, including Wisconsin and Ohio. The sandwich typically includes thick slices of the cheese, onion, and mustard on dark bread, and is often served with a cold bottle of beer. In Wisconsin, the sandwich may also be served with brown mustard or locally made braunschweiger (liver sausage).
The strong flavour of Limburger cheese also pairs well with other bold and robust flavours. It can be served with cured meats, pickles, and dark rye bread as part of a charcuterie board or cheese plate. The cheese is also versatile enough to be used in recipes like quiches, salads, and dips, or melted as a creamy topping.
When it comes to beverages, Limburger cheese is often served with beer, specifically Belgian-style ales or bock beer. The cheese is also sometimes paired with strong black coffee or lager. The intensity of these drinks complements the strong flavour and aroma of the cheese, making for a harmonious and enjoyable culinary experience.
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Frequently asked questions
Limburger cheese has a complex flavour profile that ranges from mild and buttery when young to tangy and robust as it ages. The cheese is known for its spicy aroma, often described as earthy and mushroomy.
Limburger cheese can be consumed at different stages of aging to suit varying taste preferences. At the beginner stage, the cheese is mild and crumbly, similar to feta. In the intermediate stage, it becomes rich and creamy, with a stronger aroma. At the hardcore stage, the cheese is soft, runny, and develops an intense smell.
Limburger cheese is commonly paired with robust flavours that complement its intensity. It goes well with dark bread, such as pumpernickel or rye, and bold accompaniments like onions, mustard, and pickles. It is also often enjoyed with beer, specifically bock beer.
The distinctive smell of Limburger cheese is due to the specific bacteria used in the cheese-making process, notably Brevibacterium linens. This bacterium breaks down the proteins on the cheese's surface, creating its characteristic reddish-orange rind and contributing to its strong, earthy aroma.
Limburger cheese is known for its polarizing nature, with people either loving it or hating it. Its unique aroma and strong flavour make it an acquired taste for some, while others appreciate its complexity and versatility in various dishes.
