Patrick Oconnell
Limburger cheese is known for its strong, pungent smell, which has been compared to sweaty socks or feet. The cheese is made using a specific bacterium, Brevibacterium linens, which is responsible for breaking down proteins on the cheese's surface and creating its reddish-orange rind. This bacterium is also found on human skin and contributes to body odour, particularly foot odour. Limburger's intense aroma has made it a cheese of both admiration and notoriety, with some people loving it and others finding it unpleasant. The cheese originated in Belgium and was first sold in markets in Limbourg, but it is now mostly produced in Germany, making it the sole producer in Europe.
| Characteristics | Values |
|---|---|
| Smell | Like feet, sweaty socks, or a dead possum |
| Taste | Like cheddar and mozzarella, mild |
| Consistency | Soft, crumbly, creamy, runny |
| Colour | Yellow |
| Rind | Edible, strong-smelling, adds to the flavour |
| Storage | Should be wrapped tightly in plastic wrap and put in a zip bag |
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What You'll Learn
Limburger cheese is made in Wisconsin, US
Limburger cheese is known for its pungent smell, which has been described as resembling sweaty socks or feet. The strong odour is caused by the bacterium Brevibacterium linens, which is also found on human skin and contributes to body odour. This particular bacterium is responsible for the cheese's notorious smell and is used to ferment Limburger and other smear-ripened cheeses.
Limburger cheese is made in Wisconsin, the only state in America that still produces it. The cheese originated in the Herve area of the historical Duchy of Limburg, now in Belgium, and was introduced to Wisconsin by Swiss and German immigrants in the 1800s. Today, the Chalet Cheese Cooperative in Monroe, Wisconsin, is the last Limburger factory in the United States.
The cheese has a long history in Wisconsin, with the state producing cheese for over 175 years. In the past, there were numerous cheese plants in the state, with over 300 plants in Green County alone during the 1930s. Limburger was considered a working man's cheese due to its affordability, and it was commonly eaten in sandwiches or with potatoes.
The Limburger sandwich is a popular dish in Wisconsin, often served with brown mustard and various toppings such as bologna, lettuce, tomato, and roasted walnuts. The cheese is also enjoyed on crackers or bread, sometimes with raw onion and a sweet or stone-ground mustard.
While the smell of Limburger cheese can be off-putting to some, it is beloved by many and has a dedicated following. The cheese is known for its mild taste, which is often described as surprisingly pleasant compared to its strong odour.
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It's a washed-rind cheese
Limburger cheese is indeed a washed-rind cheese. It is cured in a saltwater brine solution, which may also contain beer, wine, or spirits. The rind is responsible for most of the cheese's characteristic odour, and contains the bacterium brevibacterium linens, which is also found on human skin and is partially responsible for body odour, specifically foot odour. The cheese is washed or "rubbed" with this solution to prevent the growth of mould and promote the growth of b-linens.
The longer the cheese is aged, the stronger its smell becomes. In its first month, Limburger is firmer and more crumbly, like feta cheese. After about six weeks, the cheese becomes softer along the edges but is still firm on the inside, and can be described as salty and chalky. After two months, it is mostly creamy and much smoother. Once it reaches three months, the cheese produces its notorious smell. At four or more months, it is soft, almost runny, and has a very strong smell.
The smell of Limburger cheese has been compared to sweaty socks or feet, and the cheese is often stored in airtight containers to avoid overwhelming sensitive noses. The cheese is known for its spicy aroma, which has also been described as earthy, mushroomy, and tangy. The bacterium that causes the smell also gives the cheese its characteristic reddish-orange rind.
Limburger cheese is a versatile ingredient that can be used in a variety of dishes, including sandwiches, burgers, quiches, salads, and dips. It pairs well with robust flavours such as cured meats, pickles, and dark rye bread. Its bold characteristics make it a popular addition to charcuterie boards and cheese plates.
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Its smell is likened to feet or sweaty socks
Limburger cheese, which is what Lindbergh cheese refers to, is widely known for its pungent smell, often likened to feet or sweaty socks. This unique aroma is a result of the specific bacterium, Brevibacterium linens, used in the cheese-making process. This bacterium is responsible for breaking down proteins on the cheese's surface, creating a reddish-orange rind and contributing to its potent smell. The longer the cheese ages, the stronger its odour becomes.
The cheese's strong scent has been a frequent target of jokes and comedic fodder in popular culture, from Looney Tunes and Three Stooges shorts to the B-52's 1979 song "Dance This Mess Around". Despite its infamous reputation, Limburger cheese is beloved by enthusiasts who appreciate its complex flavour profile and unique characteristics.
The cheese's origin can be traced back to the Belgian province of Liège, where it was first sold in markets in Limbourg, lending its name to the variety. However, it gained popularity in Germany, and today, most of the cheese is produced in this country, making it the sole producer in Europe.
Limburger cheese is typically aged for several weeks to a few months, depending on the desired taste and texture. During the aging process, the cheese is washed with a brine solution or other liquids like beer or wine, contributing to its distinct aroma and flavour development.
While some may find the smell off-putting, Limburger cheese offers a versatile and robust flavour that can elevate sandwiches, burgers, quiches, salads, and dips. It pairs well with cured meats, pickles, and dark rye bread, making it a memorable addition to charcuterie boards and cheese plates.
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It's a popular ingredient in sandwiches
Limburger cheese is a popular ingredient in sandwiches, especially among those who enjoy strong-smelling cheeses. The cheese is known for its potent aroma, often described as resembling sweaty socks or feet. However, despite its intense smell, Limburger has a relatively mild taste, comparable to a combination of cheddar and mozzarella.
When it comes to creating a Limburger cheese sandwich, there are several preferred bread choices. Traditionalists often opt for dark rye bread or pumpernickel rye, as the robust flavour of these breads can stand up to the intensity of the cheese. Some enthusiasts insist on using 100% rye bread, specifically the German Bauernbrot variety, to complement the cheese's pungency.
To enhance the flavour of the sandwich, various toppings and condiments can be added. Raw or thinly sliced red onions are a popular choice, providing a crisp texture and a mild spiciness that pairs well with the cheese. Mustard, particularly brown or coarse grain varieties, adds a tangy kick to the sandwich. Some also recommend sliced beefsteak tomatoes, chopped chives, and parsley to balance the flavour of the Limburger.
For those who enjoy a heartier sandwich, cured meats such as beef or ham can be included. The addition of meat transforms the sandwich into a more substantial meal, making it a favourite among those who crave a savoury and satisfying bite. In some cases, Limburger cheese sandwiches are served with a side of pickled herring, sour cream, and onions, creating a unique flavour profile that complements the cheese.
While Limburger cheese is undoubtedly divisive due to its strong aroma, it has a dedicated following among those who appreciate its unique flavour and texture. When paired with the right accompaniments, Limburger cheese sandwiches can be a delightful indulgence for those who are adventurous in their culinary pursuits.
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Limburger cheese is used as mosquito bait in Africa
Limburger cheese is notorious for its pungent odour, often described as resembling sweaty socks or stinky feet. This distinctive aroma has earned the cheese a somewhat controversial reputation, even becoming the subject of comedic material for past celebrities such as Mark Twain and Charlie Chaplin. Despite its intense smell, Limburger cheese has a dedicated following, with some enthusiasts describing the taste as surprisingly mild compared to its odour.
In Africa, Limburger cheese has found an unusual application beyond the culinary realm: it is used as mosquito bait. The powerful smell of Limburger cheese, reminiscent of body odour, proves irresistible to mosquitoes, making it an effective tool for mosquito control. By strategically placing Limburger cheese in mosquito-prone areas, the insects are drawn towards the scent, enabling targeted trapping or eradication. This innovative approach leverages the cheese's pungency to combat the nuisance and potential health risks posed by mosquito infestations.
The use of Limburger cheese as mosquito bait in Africa showcases human ingenuity in addressing everyday challenges. While the cheese's odour may be off-putting to some, its unique properties have been harnessed to tackle a prevalent issue, demonstrating the potential for creative solutions in unexpected places. This application of Limburger cheese also underscores the importance of understanding and utilising the behaviour of insects, particularly mosquitoes, which remain a significant concern due to their ability to transmit diseases.
Although Limburger cheese is traditionally savoured on dark rye bread or crackers, with accompaniments like raw onion, mustard, and beer, its role in mosquito control highlights its versatility. The cheese's potency makes it a valuable tool beyond the culinary realm, contributing to a safer and more comfortable environment in mosquito-infested regions of Africa. Thus, Limburger cheese not only delights aficionados but also plays a pivotal role in pest management, showcasing the diverse applications of a seemingly simple food item.
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Frequently asked questions
Limburger cheese is known for its spicy aroma, often described as earthy, mushroomy, and even somewhat reminiscent of feet.
The distinctive smell is a result of the specific bacteria used in the cheese-making process, notably Brevibacterium linens. 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.
Yes, the only producer of Limburger cheese in the United States is the Chalet Cheese Cooperative in Monroe, Wisconsin. However, Limburger cheese is also manufactured in Canada by the Oak Grove Cheese Company in New Hamburg, Ontario.
Limburger cheese is often served as a sandwich with pumpernickel, spicy mustard, raw onion, and cold beer. It can also be eaten on crackers or used as an ingredient in recipes like quiches, salads, and dips.
