Kamil Perry
Limburger cheese is infamous for its potent aroma, often described as smelling like feet or old socks. Its unique smell is a result of the specific bacterium, Brevibacterium linens, used in the cheese-making process. While its strong odour may be off-putting to some, Limburger cheese offers a complex flavour profile that ranges from mild and buttery when young to tangy and robust as it ages. The cheese is typically washed with a brine solution or other liquids like beer or wine during the ageing process, enhancing its distinct aroma and flavour. Limburger is traditionally served on dark rye bread with sliced red onion and brown horseradish mustard, creating a sensory experience that is both unique and memorable.
| Characteristics | Values |
|---|---|
| Taste | Mild and buttery, tangy, robust, creamy, spicy, earthy, mushroomy |
| Texture | Semi-soft, soft and creamy, runny |
| Aroma | Pungent, spicy, stinky, strong, funky, earthy, mushroomy |
| Rind | Strong, edible, reddish-orange |
| Common Pairings | Dark rye bread, sliced red onion, brown horseradish mustard, sweet-hot mustard, strawberry jam, pickles, cured meats, Belgian-style ales, bock beer |
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What You'll Learn
- Limburger cheese is pungent, with a complex flavour profile
- It is known for its spicy aroma, reminiscent of feet
- The rind is edible, but makes the flavour stronger
- It is commonly paired with robust flavours like dark bread, onions, mustard, and pickles
- It is traditionally made from cow's milk, specifically Holstein cows' milk
Limburger cheese is pungent, with a complex flavour profile
Limburger cheese is a semi-soft cheese with a pungent aroma and a complex flavour profile. Its unique smell is often described as spicy, earthy, mushroomy, and reminiscent of feet or old socks. The cheese's bold characteristics and intense flavour make it a favourite among adventurous food enthusiasts.
The taste of Limburger cheese 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. The rind, which is edible, contributes to the strength of the cheese's flavour and can be washed and dried to reduce its odour.
The production process of Limburger cheese involves coagulating cow's milk using rennet, causing the milk proteins to curdle and form a solid mass. This mass is then cut, drained, and pressed to remove excess moisture. The resulting curds are salted and aged, with the cheese typically being washed with a brine solution or other liquids like beer or wine to enhance its flavour and develop its distinct aroma.
Limburger cheese is commonly paired with robust flavours that can 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 served with beer, preferably bock, a hearty, often dark, beer.
While Limburger cheese may be polarising due to its strong aroma, removing it from the rind softens its flavour, making it more accessible to those who are less adventurous.
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It is known for its spicy aroma, reminiscent of feet
Limburger cheese is infamous for its strong smell, often described as spicy and earthy, with a resemblance to feet or old socks. This distinctive aroma is a result of the specific bacterium, Brevibacterium linens, used in the cheese-making process. The bacterium breaks down proteins on the cheese's surface, creating a reddish-orange rind and contributing to its pungent smell.
The cheese's strong odour has made it the subject of jokes, with celebrities like Mark Twain and Charlie Chaplin using it as comedic fodder. However, despite its notorious aroma, Limburger cheese has a dedicated following, including famous fans like Andrew Zimmern, host of Travel Channel's "Bizarre Foods".
The cheese's taste is described as complex, ranging 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. Limburger is traditionally made from cow's milk, specifically the milk of Holstein cows, and the production process involves coagulating the milk using rennet to form a solid mass, which is then cut, drained, and pressed to remove excess moisture.
The rind of the Limburger cheese is where most of the strong flavours and odours are concentrated. When served fresh, the cheese is mild and crumbly, similar to feta, with a yeasty smell. As it ages, it becomes richer and creamier, and its odour intensifies. At this stage, it is recommended to bring the cheese to room temperature to enhance its flavour.
Limburger cheese is not typically used in recipes due to its overpowering aroma. However, it is commonly served with robust flavours that complement its intensity, such as dark rye bread, sliced red onion, and brown horseradish or sweet-hot mustard. Many people also enjoy it with strawberry jam, which helps to balance the strong flavour of the cheese.
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The rind is edible, but makes the flavour stronger
Limburger cheese is known for its strong smell and complex flavour profile. The cheese is typically paired with robust flavours that complement its intensity, such as dark bread, onions, mustard, and pickles. While the interior of the cheese is soft and creamy, the rind is where most of the funk is concentrated. The rind is edible and contains a bacterium called Brevibacterium linens, which is responsible for the cheese's characteristic reddish-orange colour and strong smell.
The rind of Limburger cheese is where the most potent flavours are found. While the cheese itself has a complex profile that can range from mild and buttery when young to tangy and robust as it ages, the rind adds a significant boost in strength. The rind is edible and can be consumed, but it will make the flavour of the cheese much stronger. Those with adventurous palates may enjoy the added intensity, but it might be overwhelming for those who are not accustomed to strong flavours.
The distinct aroma of Limburger cheese is often described as earthy, mushroomy, and reminiscent of feet or old socks. This smell is a result of the specific bacteria, Brevibacterium linens, used in the cheese-making process. 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 distinct aroma and enhances its flavours.
The rind of Limburger cheese is a crucial aspect of its overall sensory experience. While the cheese itself has a bold, semi-soft texture and a complex flavour profile, the rind takes the taste to another level. For those who enjoy intense flavours and are not put off by the cheese's strong aroma, including the rind can provide a unique and memorable culinary experience. However, it is essential to approach this cheese with an open mind and a sense of adventure, as it is known to polarise people with its potent power.
In summary, the edible rind of Limburger cheese significantly intensifies the flavour of this already bold and complex cheese. While consuming the rind is a matter of personal preference, it adds a distinct dimension to the overall sensory experience of this infamous and adventurous delicacy.
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It is commonly paired with robust flavours like dark bread, onions, mustard, and pickles
Limburger cheese is known for its strong aroma and complex flavour profile, which can be off-putting to some. The cheese is typically paired with robust flavours that complement its intensity.
The classic way to serve Limburger is on dark rye bread with sliced red onion and brown horseradish mustard or sweet-hot mustard. The combination of these flavours creates a unique and memorable sensory experience, making Limburger a favourite among adventurous food enthusiasts. The dark rye bread provides a sturdy base for the strong-flavoured cheese, while the onion adds a sharp, pungent note that enhances the cheese's unique profile. The mustard, whether spicy or sweet, brings a tangy element to the pairing, creating a well-rounded and intriguing bite.
In addition to the classic accompaniments, Limburger can also be enjoyed with pickles, cured meats, and Belgian-style ales or cold bock beer. The briny, sour notes of pickles help balance the richness of the cheese, while cured meats like salami or prosciutto add a savoury, umami aspect to the pairing. The beer cuts through the cheese's intensity, providing a refreshing contrast.
For those who enjoy a sweeter contrast to the savoury cheese, strawberry jam is a surprisingly popular condiment, especially during the second stage of Limburger's ageing process. The jam adds a fruity, sugary element that can mellow the cheese's pungency.
While Limburger's aroma and flavour can be polarising, with some finding it unpleasant, others appreciate its bold and complex characteristics. Those with adventurous palates may find Limburger a delightful and intriguing culinary experience.
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It is traditionally made from cow's milk, specifically Holstein cows' milk
Limburger cheese is traditionally made from cow's milk, specifically the milk of Holstein cows. The cheese-making 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. The resulting curds are salted and aged to develop the characteristic flavours and texture of Limburger cheese.
The length of ageing can vary from a few weeks to several months, depending on the desired taste and texture. Limburger cheese offers a complex flavour profile that evolves with ageing. When young, it can taste mild, buttery, and even a bit like feta. As it ages, it develops a tangier and more robust flavour, with a soft and creamy texture that becomes runny towards the rind.
The distinct aroma of Limburger cheese, often described as earthy, mushroomy, or reminiscent of feet, is a result of 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 smell. The rind is edible but adds strength to the flavour of the cheese.
Due to its intense aroma, Limburger cheese is often polarising, with people either loving or hating it. However, when served correctly and paired with complementary flavours, it can be a delightful sensory experience. The classic way to serve Limburger is on dark rye bread with sliced red onion and brown horseradish mustard or sweet-hot mustard. It also pairs well with cured meats, pickles, and Belgian-style ales.
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Frequently asked questions
Limburger cheese has a complex flavour profile that ranges from mild and buttery when young to tangy, robust, and spicy as it ages. It is also known for its strong aroma, often described as earthy, mushroomy, and reminiscent of feet.
Limburger cheese is a washed-rind cheese, which means it is washed with a brine solution or other liquids like beer or wine during the aging process. This washing contributes to the development of the cheese's distinct aroma and enhances its flavour. The specific bacterium used in the cheese-making process, Brevibacterium linens, is responsible for breaking down the proteins on the cheese's surface, creating its reddish-orange rind and strong smell.
Limburger cheese goes through three stages of aging and flavour development. In the first stage, the cheese is only a few weeks old and has a mild and crumbly texture similar to feta, with a yeasty smell. In the second stage, about two to three months before expiration, the cheese becomes rich, creamy, and starts to develop a stronger odour. By the third stage, at four or more months, the cheese is soft, almost runny, and has a fully developed pungent aroma.
Limburger cheese is often served with robust flavours that can complement its intensity. It pairs well with dark bread, such as pumpernickel or rye, and bold accompaniments like onions, mustard, pickles, and cured meats. It is also commonly enjoyed with Belgian-style ales or cold bock beer.
