Andy Montoya
Limburger cheese is a semi-soft, washed-rind cheese that originated in the historical Duchy of Limburg, now divided into three countries: Germany, Belgium, and the Netherlands. It is known for its strong smell, often compared to foot odour, and its unique and intense flavour profile. But does it live up to the hype? In this paragraph, we will explore what Limburger cheese tastes like and how its flavour can be influenced by factors such as aging time and serving methods.
| Characteristics | Values |
|---|---|
| Country of origin | Belgium, Germany and the Netherlands |
| Current producer | Germany |
| Texture | Semi-soft |
| Rind | Thin, pale, orange-brown |
| Aroma | Spicy, earthy, mushroomy, pungent, sweaty sock |
| Flavor | Mild and buttery, tangy, robust, spicy, aromatic, grassy, earthy, pungent, sweet |
| Accompaniments | Dark rye bread, onion, mustard, crackers, fruits, vegetables, fish cooked with onions and butter, beer |
| Classic serving | Two slices of dark rye bread, a slice of onion |
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What You'll Learn
Limburger cheese is stinky
The smell of Limburger cheese is so potent that it tends to overpower most foods, and it is not commonly considered a "recipe" cheese. However, it is a favorite among adventurous food enthusiasts when served in its classic way: 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 can help to cut through the strong flavor.
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, becoming increasingly runny towards the rind due to the high-fat content in cow's milk. While the cheese is known for its bold and complex flavors, removing the rind can reveal a much more delicate taste underneath.
Limburger cheese is certainly not for the faint of heart, and it has been the butt of jokes for nearly a century. However, it has also developed a cult following, with many people loving its unique and memorable sensory experience. It is a workingman's cheese, typically paired with beer, and is the only city in America where it is still made in Monroe, Wisconsin.
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It tastes earthy, spicy, and buttery
Limburger cheese is known for its strong smell, often compared to foot odour. However, its taste is quite different, with notes of earthiness, spice, and butter.
The cheese's unique aroma 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 a reddish-orange rind and contributing to its potent smell. Despite its intense aroma, Limburger cheese offers a complex and intriguing flavour profile.
When young, Limburger cheese has a mild, buttery taste with a hint of sweetness. As it ages, its flavour intensifies, becoming tangy and robust while retaining its earthy and spicy characteristics. The longer the ageing process, the more pronounced these flavours become. Limburger cheese is typically aged for a few weeks to several months, depending on the desired taste and texture.
The cheese's flavour can also be influenced by the washing process. During ageing, Limburger cheese is washed with a brine solution or other liquids like beer or wine. This washing contributes to the development of its distinct aroma and enhances its flavour. The frequency of washing can impact the intensity of the cheese's taste, with more washings resulting in a milder flavour.
To fully appreciate Limburger cheese's earthy, spicy, and buttery flavours, it is often paired with robust accompaniments. Traditionally, it is served on dark rye bread with sliced red onion and mustard. The combination of these flavours creates a unique sensory experience, making Limburger cheese a favourite among adventurous food enthusiasts.
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The rind is edible but makes the cheese stronger
Limburger cheese is a semi-soft, washed-rind cheese that originated in the historical Duchy of Limburg, now divided into three countries: Germany, Belgium, and the Netherlands. The cheese is known for its strong smell, often described as earthy, mushroomy, and reminiscent of feet. This distinct aroma is a result of the specific bacterium, Brevibacterium linens, used in the cheese-making process. The bacterium breaks down the proteins on the cheese's surface, creating a characteristic reddish-orange rind and contributing to its potent smell.
While the rind of Limburger cheese is edible, it is important to note that it significantly impacts the overall taste experience. The rind is the source of the cheese's potent power, and consuming it will result in a much stronger flavour. For those who prefer a more delicate flavour, it is recommended to remove the rind before serving. However, some enthusiasts embrace the full intensity of Limburger with the rind intact.
The aging process of Limburger cheese plays a crucial role in its flavour development. During aging, the cheese is typically washed with a brine solution or other liquids like beer or wine, contributing to its unique aroma and enhanced flavour. The length of aging can vary from a few weeks to several months, depending on the desired taste and texture. When young, Limburger cheese can have a mild, buttery, or sweet taste. As it ages, it develops a more pronounced spicy, tangy, and robust character.
The classic way to serve Limburger cheese is on dark rye bread with sliced red onion and brown horseradish mustard or sweet-hot mustard. It is often paired with bold accompaniments like onions, mustard, pickles, and dark bread such as pumpernickel. Limburger cheese is also commonly served with German or German-style beer, enhancing the overall sensory experience.
Limburger cheese has become a polarizing delicacy, captivating both cheese enthusiasts and culinary professionals. Its robust flavour and intense aroma have made it a cheese of both admiration and notoriety. While some appreciate its complex and intense flavour profile, others may find it overpowering or unpleasant. Ultimately, the decision to consume the rind comes down to personal preference and one's tolerance for strong flavours.
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It's traditionally made from cow's milk
Limburger cheese is traditionally made from cow's milk, specifically the milk of Holstein cows. It is a semi-soft, washed-rind cheese that originated in the historical Duchy of Limburg, now divided into three countries: Germany, Belgium, and the Netherlands. The cheese is known for its strong, distinctive smell, often described as earthy, mushroomy, and reminiscent of feet. This unique aroma is a result of the specific bacterium used in the cheese-making process, namely Brevibacterium linens, which breaks down proteins on the cheese's surface.
The production process 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. During the aging process, the cheese is typically washed with a brine solution or other liquids like beer or wine, contributing to its distinct aroma and enhanced flavour. The length of aging can vary from a few weeks to several months, depending on the desired taste and texture.
When young, Limburger cheese has a sweet and buttery taste, with a yellow interior. As it ages, its flavour becomes more complex, ranging from tangy to robust, and its interior turns spicy. The longer it ages, the softer the cheese becomes, eventually reaching a spreadable consistency. While the rind is edible, it is the source of the cheese's potent aroma and flavour, so removing it before serving can reduce its intensity.
Limburger cheese is often served on dark rye bread with sliced red onion and mustard, or paired with crackers, fruits, and vegetables. It is traditionally complemented by robust flavours like onions, mustard, and pickles, along with Belgian-style ales or cold beer. The classic way to serve Limburger is in a sandwich, spreading a thick layer of the cheese on rye bread with a slice of onion.
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It's best served on dark rye bread with onion
Limburger cheese is a washed-rind cheese that originated in the historical Duchy of Limburg, now divided between Germany, Belgium, and the Netherlands. It is known for its pungent aroma, often described as earthy, mushroomy, and reminiscent of feet. This aroma is caused by the bacterium Brevibacterium linens, which breaks down proteins on the cheese's surface and contributes to its reddish-orange rind. While the smell can be off-putting to some, Limburger cheese is a favourite among adventurous food enthusiasts for its unique and intense flavour profile.
When it comes to serving Limburger cheese, dark rye bread with onion is the classic choice. The robust flavour of the cheese pairs perfectly with the heartiness of rye bread, while the onion complements the cheese's earthy and spicy notes. The key to a memorable sensory experience is to use thick slices of the cheese, spreading it generously on the bread. Adding a slice of red onion enhances the unique flavour profile of the Limburger, creating a well-balanced combination that tempers the cheese's intensity.
For a traditional Limburger sandwich, spreading the cheese thickly on dark rye bread and topping it with a large, thick slice of onion is essential. This sandwich has been a popular choice among the descendants of Swiss and German immigrants in the Midwestern United States, particularly in Wisconsin and Ohio. In the early 20th century, it became a favourite lunch option for working people due to its affordability and nutritious qualities. It is often accompanied by a glass of lager beer or strong black coffee, which further highlights the unique flavours of the sandwich.
To elevate the experience, consider adding condiments such as brown horseradish mustard or sweet-hot mustard. For those with a sweet tooth, strawberry jam can be a surprising yet delightful addition, either on its own or paired with mustard. While the strong aroma of Limburger cheese may be polarizing, serving it on dark rye bread with onion is the key to showcasing its complex and captivating flavour. It is a true delicacy for those who appreciate bold and distinctive culinary adventures.
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Frequently asked questions
Limburger cheese is known for its strong, spicy and aromatic taste. It also has a hint of sweetness.
Limburger cheese is famous for its strong smell, often described as earthy, mushroomy, and reminiscent of feet.
The distinct smell of Limburger cheese is a result of the bacterium Brevibacterium linens, which is used in the cheese-making process.
The aging process can vary from a few weeks to several months, depending on the desired taste and texture. Younger Limburger cheese tends to have a milder, buttery, and sweeter taste, while aged cheese develops a tangier and more robust flavour.
Limburger cheese is often served on dark rye bread with sliced red onion and brown horseradish mustard or sweet-hot mustard. It can also be paired with Belgian-style ales, cold beer, or strong black coffee.
