Frederic Melton
Limburger cheese is an infamous semi-soft, washed-rind cheese known for its pungent aroma, which has been likened to body odour. Despite its off-putting smell, Limburger has captivated cheese enthusiasts and culinary professionals with its unique and intense flavour profile. But what does it actually taste like?
| Characteristics | Values |
|---|---|
| Country of origin | Belgium, Germany, and the Netherlands |
| Texture | Semi-soft |
| Rind | Thin, pale, orange-brown |
| Aroma | Spicy, earthy, mushroomy, pungent |
| Taste | Buttery, tangy, robust, grassy, earthy, spicy, aromatic, sweet |
| Classic serving | Dark rye bread, red onion, brown horseradish mustard, sweet-hot mustard |
| Other accompaniments | Crackers, fruit preserves, strawberry jam, lager beer |
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What You'll Learn
Limburger cheese is smelly
Limburger cheese is known for its strong, pungent smell, often described as resembling old socks, sweaty feet, or dirty diapers. The cheese's aroma is so potent that it tends to overpower most foods, and it has even been the subject of jokes by celebrities such as Mark Twain and Charlie Chaplin. However, despite its notorious smell, Limburger has a dedicated cult following and is considered a delicacy by some.
The distinctive odour of Limburger cheese 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 a reddish-orange rind and contributing to its strong smell. The washing of the cheese with a brine solution or other liquids like beer or wine during the aging process further enhances its aroma.
The smell of Limburger cheese can be off-putting to some people, but others find it intriguing and appealing. It is often described as "funky" or "stinky," and while some may find it unpleasant, others enjoy the complex and bold flavours that the cheese offers. The taste of Limburger can range from mild and buttery when young to tangy and robust as it ages, with a soft and creamy texture that becomes runny towards the rind.
Limburger cheese is typically served with strong-flavoured accompaniments like dark rye bread, onions, mustard, and pickles, which help to balance its intense flavour. It is also commonly paired with beer, preferably bock, a hearty, often sweet, dark lager. While Limburger may not be the first choice for a wine-tasting party, it certainly has its place in the culinary world, especially for those with adventurous palates.
Overall, Limburger cheese is known for its smelly nature, but this characteristic is also what makes it unique and memorable. It is a polarising food that people tend to either love or hate, and its strong aroma and flavour have earned it a dedicated following.
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It's described as tasting earthy
Limburger cheese is known for its strong smell, often described as earthy, mushroomy, and even reminiscent of feet. This distinctive aroma is a result of the specific bacteria, notably Brevibacterium linens, used in the cheese-making process. The same bacterium is also responsible for creating the cheese's characteristic reddish-orange rind.
The taste of Limburger cheese is just as complex and unique as its smell. It can be described as earthy, with notes of mushroom and a hint of sweetness. When young, the cheese has a mild and buttery flavour, but as it ages, it becomes tangier and more robust. The longer it ages, the stronger its flavour and aroma become.
While Limburger's intense aroma has made it the subject of jokes and comedic fodder, it has also captivated both cheese enthusiasts and culinary professionals with its unique and intense flavour profile. The classic way to serve Limburger cheese 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 or crackers.
Limburger cheese is a semi-soft, washed-rind cheese that originated in the historical Duchy of Limburg, now divided into Germany, Belgium, and the Netherlands. The cheese is typically washed with a brine solution or other liquids like beer or wine during the aging process, contributing to its distinct aroma and flavour. Today, most of the cheese is exclusively produced in Germany, making it the sole producer in Europe.
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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 even reminiscent of feet. This unique aroma is due to the specific bacterium used in the cheese-making process, Brevibacterium linens, which breaks down proteins on the cheese's surface and contributes to its reddish-orange rind.
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. During the aging process, the cheese is typically washed with a brine solution or other liquids like beer or wine, enhancing its flavour and contributing to its distinct aroma. The length of aging can vary depending on the desired taste and texture, ranging from a few weeks to several months.
When young, Limburger cheese has a mild, buttery, and slightly sweet taste. As it ages, its flavour becomes more complex, developing tangy, robust, and spicy notes. Its unique and intense flavour profile has captivated both cheese enthusiasts and culinary professionals, making it a favourite among adventurous food enthusiasts. While some people enjoy its strong taste, others find it unpleasant and overpowering.
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 beer. Limburger cheese is also commonly used in sandwiches, especially among the descendants of Swiss and German immigrants in the Midwestern United States, such as in Wisconsin and Ohio. Despite its strong odour and unique flavour, Limburger cheese has a dedicated following, with some considering it a delicious and captivating cheese.
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It's washed with brine, beer or wine
Limburger cheese is a semi-soft, washed-rind cheese that is known for its strong smell and unique, intense flavour. It is traditionally made from cow's milk, specifically the milk of Holstein cows. The cheese gets its distinctive reddish-orange rind and strong smell from the bacterium Brevibacterium linens, which breaks down proteins on the cheese's surface during the ageing process. This process can last from a few weeks to several months, depending on the desired taste and texture.
During the ageing process, the cheese is typically washed with a brine solution or other liquids like beer or wine. This washing contributes to the development of the cheese's distinct aroma and enhances its flavour. The more frequent the washings, the stronger the flavour will be. The cheese can also be rinsed or removed to weaken its odour.
When young, Limburger cheese has a mild, buttery, and sweet taste under the rind. As it ages, it becomes tangy, robust, and spicy, with an earthy, mushroomy flavour that can be reminiscent of feet. The longer it ages, the softer and runnier the cheese becomes, and the stronger its smell and taste will be.
Limburger cheese is typically served on dark rye bread with sliced red onion and brown horseradish mustard or sweet-hot mustard. It can also be spread thick on firm-textured 100% rye bread and served with strong black coffee or lager beer. The cheese is often paired with bold accompaniments like mustard, pickles, and onions to complement its intensity.
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It's served on dark rye bread
Limburger cheese, which is commonly served on dark rye bread, is known for its strong smell and unique, intense flavour. The cheese is typically washed with a brine solution or other liquids like beer or wine during the aging process, which contributes to its distinct aroma and enhances its flavour. While some people find the smell off-putting, comparing it to body odour, Limburger cheese is a favourite among adventurous food enthusiasts.
When served on dark rye bread, Limburger cheese is often paired with robust flavours that complement its intensity. Sliced red onion and brown horseradish mustard or sweet-hot mustard are classic accompaniments. Some people also enjoy it with strawberry jam, either as the only condiment or in addition to mustard. This combination of flavours creates a memorable sensory experience.
The Limburger cheese sandwich is a popular way to enjoy this cheese on dark rye bread. The cheese is spread thickly on the bread, and sometimes paired with braunschweiger (liver sausage). This sandwich is especially popular among the descendants of Swiss and German immigrants in the Midwestern United States, in places like Wisconsin and Ohio. In the early 20th century, it became a common lunch option for working-class people due to its affordability and nutritious qualities.
The strong flavour of Limburger cheese can be controlled by the frequency of washings and the amount of ageing time. When young, the cheese has a mild, buttery, or sweet taste. As it ages, it becomes tangier, more pungent, and develops spicy and earthy notes. The rind of the cheese, which is edible, contributes to its strength, and can be washed or removed to reduce the odour.
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Frequently asked questions
Limburger cheese is known for its robust, intense, and unique flavor profile. It is often described as earthy, mushroomy, and spicy with a hint of sweetness. The taste can range from mild and buttery when young to tangy and robust as it ages.
The strong smell of Limburger cheese is caused by the bacterium Brevibacterium linens, which is used in the cheese-making process. This bacterium breaks down the proteins on the cheese's surface, creating its characteristic reddish-orange rind and contributing to its intense aroma.
Limburger cheese is typically served on dark rye bread with sliced red onion and brown horseradish mustard or sweet-hot mustard. It can also be spread thick on firm-textured 100% rye bread and served with lager beer or strong black coffee.
Limburger cheese is available at select cheese shops and specialty food stores. It is produced mainly in Germany, with some production in the United States, specifically in Wisconsin.
