Andy Montoya
Limburger cheese is a semi-soft cheese with a bold, complex flavour profile and a notorious aroma. It is traditionally made from cow's milk, specifically the milk of Holstein cows, and its production involves coagulating the milk using rennet to form a solid mass. This mass is then cut, drained, and pressed to remove excess moisture, and the resulting curds are salted and aged to develop the characteristic flavours and texture of Limburger cheese. During the aging process, which can last from a few weeks to several months, the cheese is typically washed with a brine solution or other liquids, such as beer or wine, to enhance its flavour and contribute to its distinctive smell. While Limburger's strong smell, often likened to feet, has made it the butt of jokes, its taste is described as ranging from mild and buttery when young to tangy and robust as it ages, with a soft and creamy texture.
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What You'll Learn
- Limburger cheese is made from cow's milk, specifically the milk of Holstein cows
- The cheese is aged for a few weeks to several months, depending on the desired taste and texture
- Limburger is commonly paired with robust flavours like dark bread, onions, mustard, and pickles
- The cheese has a strong aroma, often described as smelling like feet
- Limburger has a complex flavour profile, ranging from mild and buttery to tangy and robust
Limburger cheese is made from cow's milk, specifically the milk of Holstein cows
The unique aroma of Limburger tends to overpower most foods, and it is not typically considered a "recipe" cheese. However, it is often served with strong-flavoured pairings to complement its intensity. Limburger is commonly paired with dark bread, such as pumpernickel or rye, and bold accompaniments like onions, mustard, and pickles. It is also often enjoyed with beer, particularly bock beer.
The distinct smell of Limburger 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, earthy, and mushroomy odour. The rind of Limburger is edible but adds strength to the flavour. When consuming Limburger, it is recommended to bring it to room temperature to enhance its flavour.
Limburger cheese offers a range of flavours that develop as it ages. When young, it can be mild, buttery, or crumbly, similar to feta cheese, with a yeasty smell. As it matures, it becomes tangier and more robust, developing a rich and creamy texture. At its oldest, Limburger becomes soft, almost runny, and its smell intensifies. While its unique aroma may be off-putting to some, Limburger cheese is a favourite among adventurous food enthusiasts.
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The cheese is aged for a few weeks to several months, depending on the desired taste and texture
The aging process is a critical aspect of cheesemaking, and it significantly impacts the final product's taste and texture. Limburger cheese, for example, is typically aged for a relatively short period, ranging from a few weeks to a month. This aging duration contributes to the cheese's soft and creamy texture, as well as its mild and pleasant flavour. During this initial aging phase, the cheese develops a thin, edible rind that is a signature characteristic of Limburger.
However, the aging process can be extended to enhance the cheese's flavour and create a more pronounced taste. Aging the cheese for several months will result in a sharper, more pungent flavour. The texture will also change, becoming firmer and less creamy. This extended aging process allows the cheese to develop a more complex flavour profile, with additional savoury and nutty notes emerging.
The desired taste and texture of Limburger cheese can be manipulated by adjusting the aging duration. For a milder, softer cheese, a shorter aging period is preferred. This produces a Limburger cheese that is smooth and spreadable, with a gentle aroma and a subtle flavour that pairs well with crackers, bread, or fruit. On the other hand, extending the aging process intensifies the cheese's characteristics, resulting in a more robust and pungent flavour that some describe as similar to cooked vegetables or meat broth.
Aging Limburger cheese for a few weeks to several months is a delicate balance between creating a mild, creamy cheese and developing a more intense flavour and texture. The aging process is carefully monitored to ensure the cheese reaches the desired maturity without becoming overly ripe or spoiled. This careful aging process is a key factor in ensuring the cheese's characteristic strong aroma and unique, full flavour.
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Limburger 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. The cheese is typically aged for a few weeks to several months, resulting in a range of flavours from mild and buttery when young to tangy and robust as it ages. The longer it is aged, the more pungent its smell and taste become. The cheese is often described as earthy, mushroomy, and reminiscent of feet. While some people find its aroma off-putting, others appreciate its unique characteristics.
When it comes to pairings, Limburger is commonly paired with robust flavours that can complement its intensity. Dark bread, such as pumpernickel or rye, is a classic choice to enhance the cheese's flavour. The bread's hearty flavour and texture provide a perfect base for the Limburger. Onions are also a popular pairing, adding a sharp and savoury note to the combination. Raw red onions are often preferred as they provide a crisp texture and a mild flavour that complements the cheese.
Mustard is another essential condiment when serving Limburger. Sweet-hot mustard or brown horseradish mustard helps to cut through the richness of the cheese and adds a tangy kick to the overall flavour profile. For those who enjoy a more pronounced mustard flavour, whole-grain mustard can also be a delightful option. The slight bitterness of the mustard seeds pairs well with the creaminess of the cheese.
Pickles are also a favoured accompaniment to Limburger cheese. The tart and crunchy texture of a good pickle can help balance the richness of the cheese. Gherkins or dill pickles are traditional choices, but any variety of pickled cucumber can work well. The key is to look for pickles that have a crisp texture and a tangy brine, as this will provide a refreshing contrast to the creaminess of the cheese.
Together, these bold flavours create a sensory experience that is both unique and memorable, making Limburger cheese a favourite among adventurous food enthusiasts. While the cheese may not be for the faint of heart, those who appreciate its distinctive characteristics often find it a delightful addition to their culinary repertoire.
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The cheese has a strong aroma, often described as smelling like feet
Limburger cheese is known for its strong aroma, often described as smelling like feet. The cheese's unique smell is a result of the specific bacteria used in the cheese-making process, notably Brevibacterium linens, which breaks down proteins on the cheese's surface, creating its characteristic reddish-orange rind and contributing to its potent odour. This bacterium is responsible for the cheese's pungent, spicy aroma, which can also be described as earthy or mushroomy.
The cheese's ageing process further contributes to its distinct aroma. As a washed-rind cheese, Limburger is washed or "rubbed" with a brine solution or other liquids like beer or wine during ageing, which inhibits mould growth while encouraging the development of edible bacterium linens. This washing process is a crucial factor in the cheese's intense smell and enhances its overall flavour.
The longer Limburger cheese ages, the more pronounced its aroma becomes. In the early stages of ageing, the cheese has a mild, crumbly texture and a subtle yeasty smell. However, as it continues to mature, its odour intensifies, progressing from a brie-like scent to one reminiscent of sweaty socks or old shoes. At its most mature stage, Limburger cheese is soft, almost runny, and exudes a powerful aroma that can be off-putting to some.
Despite its strong aroma, Limburger cheese has a delicate flavour when consumed without the rind. The rind is edible, but it amplifies the cheese's overall potency, making it an acquired taste. Those who appreciate Limburger describe its taste as ranging from mild and buttery when young to tangy and robust as it ages, with a soft, creamy texture. The cheese is traditionally made from cow's milk, specifically Holstein cows, and is known for its high-fat content, resulting in a rich and indulgent mouthfeel.
While the smell of Limburger cheese may be polarising, drawing comparisons to unpleasant odours like baby diapers and rotting mushrooms, it is a favourite among adventurous food enthusiasts. The classic way to serve Limburger is on dark rye bread with sliced red onion and brown horseradish mustard or sweet-hot mustard. Many people also enjoy it with strawberry jam, which helps to balance the cheese's intensity.
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Limburger has a complex flavour profile, ranging from mild and buttery to tangy and robust
Limburger cheese is known for its bold, semi-soft texture and notorious aroma. Its complex flavour profile ranges from mild and buttery to tangy and robust, depending on its age. When young, Limburger cheese is mild, crumbly, and a bit like feta, with a yeasty smell. As it ages, it becomes rich, creamy, and starts to develop its characteristic pungency. At this stage, it is similar to Brie in terms of taste and texture. If left to age further, Limburger cheese becomes soft, almost runny, and its smell intensifies.
The unique aroma of Limburger cheese is often described as spicy, earthy, or mushroomy, with some noting a resemblance to feet or old socks. This distinct smell is due to the specific bacterium used in the cheese-making process, namely Brevibacterium linens, which breaks down proteins on the cheese's surface and contributes to its reddish-orange rind. While the rind is edible, it is recommended to cut it off before serving as it contains most of the strong flavours and odours.
In terms of taste, Limburger cheese can be quite delicate, especially when the rind is removed. It pairs well with robust flavours that complement its intensity, such as dark bread, onions, mustard, and pickles. It is also commonly served with beer, particularly bock beer. For those with adventurous palates, Limburger cheese can be a versatile ingredient, adding depth to sandwiches, burgers, quiches, salads, and dips.
While Limburger cheese may be polarizing due to its strong aroma, it has a dedicated following, including celebrities like Andrew Zimmern, host of Travel Channel's "Bizarre Foods." The classic way to serve Limburger is on dark rye bread with sliced red onion and brown horseradish mustard or sweet-hot mustard. It is a workingman's cheese, best enjoyed with beer and often served with a breath mint to counter its pungent aftertaste.
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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, mushroomy, and even somewhat reminiscent of feet.
Limburger cheese can be enjoyed at different stages of aging, depending on personal preference. At the beginner stage (a few weeks old), it is mild and crumbly, similar to feta, with a yeasty smell. In the intermediate stage (two to three months before expiration), it becomes rich and creamy, with a stronger odour, akin to Brie. At the hardcore stage (four or more months), the cheese is soft, runny, and exudes a potent sweaty sock aroma.
Due to its intense aroma and flavour, Limburger cheese is typically served in small portions and paired with robust flavours that can complement its intensity. It is classically served on dark rye bread with sliced red onion and brown horseradish or sweet-hot mustard. Many people also enjoy it with strawberry jam. Limburger cheese also pairs well with cured meats, pickles, and Belgian-style ales or cold bock beer.
The distinctive smell of Limburger cheese is a result of the specific bacteria used in the cheese-making process, notably Brevibacterium linens (B-linens). This bacterium breaks down the proteins on the cheese's surface, creating a reddish-orange rind and contributing to its strong, earthy aroma.
Limburger cheese can be purchased from specialty cheese shops or online retailers that offer a wide variety of gourmet cheeses. Look for brands like Country Castle or Baumgartner's, which is the only producer of Limburger cheese in the United States, based in Monroe, Wisconsin.
