Randy Chandler
Limburger cheese is a semi-soft, washed-rind cheese with a notorious aroma and a unique, intense, and complex flavor profile. It is traditionally made from cow's milk, specifically the milk of Holstein cows. The cheese is known for its strong smell, caused by the bacterium Brevibacterium linens, which is also found on human skin and is responsible for body odor. Limburger cheese originated in the historical Duchy of Limburg, now divided into Germany, Belgium, and the Netherlands. Today, it is mostly produced in Germany, with a single producer in the United States. The cheese has a distinct orange-brown rind and a creamy, pale yellow interior. Its production involves coagulating milk using rennet, forming curds, and then aging and washing the cheese to develop its characteristic flavor, texture, and aroma.
| Characteristics | Values |
|---|---|
| Type of Cheese | Semi-soft, washed-rind cheese |
| Origin | Historical Duchy of Limburg, now divided into Germany, Belgium and the Netherlands |
| Main Ingredient | Cow's milk, specifically the milk of Holstein cows |
| Coagulation | Rennet |
| Bacteria | Brevibacterium linens |
| Rind | Thin, pale, orange-brown |
| Texture | Soft, creamy, with a soft, inedible rind |
| Colour | Creamy to pale yellow, with a darker orange rind |
| Taste | Spicy, aromatic, salty, earthy, mushroomy, sweet |
| Smell | Notorious, strong, pungent |
| Serving Suggestion | Spread thick on firm-textured 100% rye bread, with a large, thick slice of onion, and served with strong black coffee or lager beer |
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What You'll Learn
- Limburger cheese is made from cow's milk, specifically Holstein cows' milk
- The milk is heated to 88-90°F before adding culture, Geotrichum Candidum, and Bacteria Linens
- The milk is coagulated using rennet, causing the milk proteins to curdle and form a solid mass
- The mass is then cut, drained, and pressed to remove excess moisture
- The cheese is then aged for a few weeks to several months, depending on the desired taste and texture
Limburger cheese is made from cow's milk, specifically Holstein cows' milk
Limburger cheese is 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, spicy aroma, often described as earthy, mushroomy, and somewhat reminiscent of feet. This distinct aroma is due to the bacterium Brevibacterium linens, the same one found on human skin that contributes to body odour, particularly foot odour.
The process of making Limburger cheese begins by heating the cow's milk to a temperature of 88-90°F (32°C). Once the milk reaches the proper temperature, a culture, Geotrichum Candidum, and Bacteria Linens are added. The milk is then coagulated 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, resulting in curds.
The curds are then salted and aged to develop the characteristic flavours and texture of Limburger cheese. The aging process can vary from a few weeks to several months, depending on the desired taste and texture. During aging, the cheese is typically washed with a brine solution or other liquids like beer or wine, contributing to the development of its distinct aroma and enhancing its flavours.
The unique and intense flavour profile of Limburger cheese has captivated both cheese enthusiasts and culinary professionals. It is often described as bold, with a complex flavour that includes hints of sweetness. The texture of Limburger cheese ranges from firm and crumbly to soft and spreadable, depending on its age. While it is primarily produced in Germany, Limburger cheese is also made in other regions, including Belgium, the United States, and Canada, where it holds cultural significance.
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The milk is heated to 88-90°F before adding culture, Geotrichum Candidum, and Bacteria Linens
Limburger cheese is made from cow's milk, specifically the milk of Holstein cows. The milk is heated to 88-90°F (32°C) before adding culture, Geotrichum Candidum, and Bacteria Linens. This process involves placing the milk in a pot or sink of very warm water. It is important to heat the milk slowly and stir continuously to ensure even heating.
Once the milk reaches the desired temperature, the culture, Geotrichum Candidum, and Bacteria Linens are added. To prevent the powder from caking and sinking in clumps, it is important to sprinkle it over the milk's surface and allow about 2 minutes for it to rehydrate before stirring. This mixture is then left to sit for a few days, during which the salt penetrates the curd, and the natural yeast from handling and sitting changes the cheese surface to a slippery texture.
The Geotrichum Candidum and Bacteria Linens (Brevibacterium linens) are crucial for developing the characteristic aroma and flavour of Limburger cheese. The Brevibacterium linens, in particular, is the bacterium responsible for the cheese's strong smell, similar to body odour. This bacterium is also found on human skin and is partially responsible for foot odour.
The production process of Limburger cheese also involves coagulating the 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, contributing to the development of the cheese's texture and flavour. The length of ageing can vary depending on the desired taste and texture, ranging from a few weeks to several months.
During the ageing process, the cheese is typically washed with a brine solution or other liquids like beer or wine. These washings contribute to the cheese's distinct aroma and enhance its flavour. The frequency of washings and the amount of ageing time can influence the strength of the aroma and flavour of Limburger cheese.
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The milk is coagulated using rennet, causing the milk proteins to curdle and form a solid mass
Limburger cheese is traditionally made from cow's milk, specifically the milk of Holstein cows. The milk is coagulated using rennet, causing the milk proteins to curdle and form a solid mass. This process is essential to the formation of the cheese's characteristic texture and flavour.
The addition of rennet induces a chemical change in the milk, transforming it from a liquid state to a solid one. The milk proteins, primarily casein, aggregate and clump together, creating a solid mass known as a curd. This curd formation is a crucial step in cheese making, as it separates the solid curds from the liquid whey.
The coagulation process using rennet is a precise and delicate step. The amount of rennet added and the duration of coagulation influence the final texture and flavour of the Limburger cheese. Insufficient coagulation can result in a softer cheese, while excessive coagulation may lead to a drier, more crumbly texture. Thus, controlling the coagulation process is vital to achieving the desired characteristics of the cheese.
Once the milk has coagulated and the curds have formed, the mass is then cut, drained, and pressed to remove excess moisture. This step further contributes to the development of the cheese's texture by reducing the water content and creating a more compact mass. The curds are then salted, which not only enhances flavour but also aids in preserving the cheese.
The salted curds are then aged, allowing the characteristic flavours and texture of Limburger cheese to fully emerge. During this ageing process, the cheese is typically washed with brine or other liquids like beer or wine. These washings contribute to the development of the cheese's distinctive aroma and enhance its flavours. The length of ageing can vary from a few weeks to several months, depending on the desired taste, texture, and intensity of aroma.
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The mass is then cut, drained, and pressed to remove excess moisture
Once the milk has been coagulated using rennet, it forms a solid mass. This mass is then cut, drained, and pressed to remove excess moisture. This step is crucial in the cheese-making process as it helps to determine the final texture and moisture content of the cheese.
The process of cutting the mass helps to break down the solid mass into smaller curds, which allows for more effective draining and pressing. The curds are then drained to remove the whey (liquid left over after milk has been coagulated) and any excess moisture. This step ensures that the final cheese has the desired moisture content and helps to prevent the growth of unwanted bacteria.
The curds are then pressed to remove even more moisture and to help shape and firm up the cheese. The pressure applied during this step can vary depending on the desired texture of the final cheese. For a softer cheese, less pressure is applied, while a firmer cheese requires more pressure to remove more moisture.
After cutting, draining, and pressing, the curds are now considered cheese. However, at this stage, it is still a fresh, unripened cheese. The next steps in the process will involve salting and ageing the cheese to develop its characteristic flavour, texture, and aroma.
The cutting, draining, and pressing process is a delicate balance between removing enough moisture to achieve the desired texture and retaining enough moisture to allow for the proper ageing and development of flavour. Too much moisture can lead to a soggy or crumbly cheese, while too little moisture can result in a dry and brittle cheese. Thus, this step plays a crucial role in determining the final quality and characteristics of Limburger cheese.
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The cheese is then aged for a few weeks to several months, depending on the desired taste and texture
The aging process for Limburger cheese can vary from a few weeks to several months, depending on the desired taste and texture. During this time, 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 distinct aroma of Limburger cheese is often described as earthy, mushroomy, and reminiscent of feet. This is caused by the bacterium Brevibacterium linens, which is the same one found on human skin and is partially responsible for body odour.
The aging process for Limburger cheese can be further influenced by the temperature and humidity of the aging room. For example, a shorter ripening time and cooler temperatures will result in a milder cheese, while longer ripening times and warmer temperatures will produce a stronger-tasted cheese. The moisture content of the cheese and the frequency of washings also play a crucial role in developing the aroma, flavour, and texture of Limburger cheese. More moisture and extended washings will increase the intensity of the aroma and flavour.
The desired taste and texture of Limburger cheese can be achieved within a few weeks to a few months of aging. For example, after about six weeks, the cheese becomes softer along the edges but is still firm on the inside, with a salty and chalky taste. After two months, the cheese becomes mostly creamy and smoother, with a slight earthy flavour. It is important to note that the aging process can be influenced by various factors, such as temperature, humidity, moisture content, and washing frequency.
As the aging process continues, the taste and texture of Limburger cheese become more pronounced. After three months, the cheese produces its notorious smell and becomes spreadable. The cheese takes on a strong, pungent aroma and flavour, with bitterness as a possible factor at this age. The texture becomes softer and more spreadable, making it ideal for spreading on firm-textured rye bread, as traditionally served in a Limburger sandwich.
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Frequently asked questions
Limburger cheese is traditionally made from cow's milk, specifically the milk of Holstein cows.
The milk is heated to 88-90F (32C) and coagulated 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. During the aging process, the cheese is typically washed with a brine solution or other liquids like beer or wine.
The length of aging can vary depending on the desired taste and texture. After about six weeks, the cheese becomes softer along the edges but is still firm on the inside. After two months, it is mostly creamy and much smoother. Once it reaches three months, the cheese produces its notorious smell because of the bacterium used to ferment Limburger cheese.
