Andy Montoya
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. It is traditionally made from cow's milk, specifically the milk of Holstein cows, and is known for its strong, spicy, and aromatic flavour. The cheese has a unique and intense flavour profile that has captivated cheese enthusiasts and culinary professionals alike. Its robust flavour and intense aroma have made it a cheese of both admiration and notoriety, with some comparing its smell to foot odour.
| Characteristics | Values |
|---|---|
| Country of origin | Belgium, Germany and the Netherlands |
| Current producer | Germany |
| Texture | Semi-soft, soft and creamy |
| Colour | Pale yellow with a darker orange rind |
| Taste | Intense, robust, sharp, rich, savory, tangy, earthy, nutty, spicy, aromatic, sweet |
| Aroma | Intense, strong, pungent, like sweaty feet or old socks |
| Made from | Cow's milk, specifically the milk of Holstein cows |
| Curing process | Coagulating the milk using rennet |
| Rind | Inedible, thin, pale, reddish-orange |
| Bacteria | Brevibacterium linens |
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What You'll Learn
- Limburger cheese is made from cow's milk, specifically Holstein cow milk
- The milk is coagulated using rennet, causing milk proteins to curdle and form a solid mass
- The mass is cut, drained, and pressed to remove excess moisture
- Resulting curds are salted and aged to develop flavour and texture
- During the aging process, the cheese is washed with brine or other liquids, which contributes to its distinct aroma
Limburger cheese is made from cow's milk, specifically Holstein cow milk
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 traditionally made from cow's milk, specifically the milk of Holstein cows.
The production process involves coagulating the milk 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. The cheese is usually creamy to pale yellow, with a darker orange rind.
During the aging 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 helps enhance its flavours. The length of aging can vary from a few weeks to several months, depending on the desired taste and texture. The taste of Limburger cheese is often described as robust and sharp, with a complex and intense flavour profile that can be quite polarising.
The unique aroma of Limburger cheese has been attributed to the specific bacteria used in the fermentation process, notably Brevibacterium linens, which is also found on human skin and is partially responsible for body odour, particularly foot odour. This bacterium is also responsible for the reddish-orange rind that develops on the cheese, further adding to its distinctive characteristics.
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The milk is coagulated using rennet, causing milk proteins to curdle and form a solid mass
Limburger cheese is traditionally made from cow's milk, specifically the milk of Holstein cows. In the US, it was first produced by the F.X. Baumert cheese factory in Antwerp, New York, in 1854. It was also produced in 1867 by Rudolph Benkerts, who made it from pasteurized goat's milk in his cellar.
The specific type of rennet used can vary, but it typically includes enzymes that promote coagulation. These enzymes act on the milk proteins, causing them to aggregate and form a cohesive mass. The curdling process is carefully monitored to ensure the desired curd texture and moisture content are achieved. This step is crucial, as it directly impacts the final texture and quality of the Limburger cheese.
During coagulation, the milk proteins undergo a structural change, clumping together to form a solid mass. This mass, known as the curd, traps fat and other milk components within its network of proteins. The curd's formation is a delicate process, as the rate of coagulation and the size of the curd formed can affect the final characteristics of the cheese.
The solid mass that forms is then further processed to create the characteristic soft, creamy texture of Limburger cheese. The curd is cut and stirred to release moisture and encourage the formation of a smooth, cohesive mass. This step also helps develop the cheese's signature aroma, as the breakdown of curd releases aromatic compounds.
Overall, the coagulation process using rennet is essential in the production of Limburger cheese, as it sets the foundation for the cheese's texture, structure, and aroma, contributing to its unique and intense flavour profile.
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The mass is cut, drained, and pressed to remove excess moisture
Limburger cheese is made from cow's milk, specifically the milk of Holstein cows. The milk is 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. This step is crucial in the cheese-making process as it helps to shape the cheese and achieve the desired texture.
The cutting process involves slicing the solid mass into smaller pieces, which allows for more effective draining and pressing. This step ensures that the cheese has a uniform texture and that any excess liquid is removed. After cutting, the cheese curds are drained to remove the remaining liquid. This can be done using a variety of methods, such as draining the curds in a cheesecloth or using a cheese press.
The pressing step involves applying pressure to the drained curds to remove any remaining moisture. This step helps to further shape the cheese and improve its texture. The amount of pressure applied and the time for which it is applied can vary depending on the desired final product.
By removing excess moisture, the cheese becomes firmer and more compact. This step also helps to reduce the risk of cracking or crumbling during the aging process. After the cheese has been cut, drained, and pressed, it is then salted and aged to develop its characteristic flavour and texture. The aging process can vary in length, depending on the desired taste and texture of the final product.
The washing step, which involves using a brine solution or other liquids like beer or wine, also contributes to the development of the cheese's distinct aroma and flavour. The frequency of washing and the amount of aging time can impact the intensity of the aroma and flavour of the Limburger cheese. Limburger cheese is known for its unique and intense flavour profile, ranging from tangy and earthy to slightly nutty, with a robust and sharp or rich and savoury taste.
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Resulting curds are salted and aged to develop flavour and texture
Limburger cheese is made from cow's milk, specifically the milk of Holstein cows. The milk is 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, resulting in curds.
The resulting curds are then salted and aged to develop their characteristic flavour and texture. During this process, the cheese is typically washed with a brine solution or other liquids like beer or wine. This washing step contributes to the development of the cheese's distinct aroma and helps enhance its flavour. The length of ageing can vary from a few weeks to several months, depending on the desired taste and texture.
During the first month, Limburger cheese has a firmer and more crumbly texture, similar to feta cheese. After about six weeks, the cheese becomes softer along the edges but remains firm on the inside, with a salty and chalky taste. As it approaches two months, the cheese becomes even softer and develops a sweeter and slightly earthy flavour.
Once it reaches three months, the cheese produces its notorious smell due to the bacterium used in the fermentation process, Brevibacterium linens. This bacterium is also responsible for the reddish-orange rind that develops on the cheese. The longer ageing gives the cheese an intense, very strong, and pungent aroma and flavour.
The unique flavour and texture of Limburger cheese have made it a favourite among adventurous food enthusiasts and a staple in many cuisines. The process of salting and ageing the curds is crucial to developing the characteristic qualities that have captivated both cheese enthusiasts and culinary professionals.
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During the aging process, the cheese is washed with brine or other liquids, which contributes to its distinct aroma
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 known for its strong, distinctive aroma, often compared to foot odour or old socks. This aroma is a result of the specific bacterium, Brevibacterium linens, used in the fermentation process. This bacterium is also responsible for the reddish-orange rind that develops on the cheese, which is a consequence of regular washings.
During the aging process, the cheese is typically washed with a brine solution or other liquids like beer or wine. This washing process contributes to the development of the cheese's distinct aroma and helps enhance its flavours. The brine solution, made with water and salt, prevents other bacteria and moulds from settling in but encourages the growth of Brevibacterium linens on the surface of the cheese. This bacterium breaks down the proteins inside the cheese, releasing enzymes and contributing to the cheese's strong smell and flavour.
The washing process also determines the extent of the natural rind formed on the cheese. Regular washings with a light salt solution over several days to weeks result in a thicker rind. The frequency and duration of washings impact the aroma, flavour, and texture of the cheese. More frequent washings and extended aging times can lead to a milder-tasting cheese with a reduced odour.
The length of aging can vary from a few weeks to several months, 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, with a salty and chalky flavour. As the cheese continues to age, it becomes creamier and smoother, developing a stronger, more pungent aroma and flavour.
The distinct aroma of Limburger cheese is a result of both the washing process and the specific bacteria used during the aging process. The washing process with brine or other liquids contributes to the development of the cheese's unique characteristics, making it a favourite among adventurous food enthusiasts.
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Frequently asked questions
Limburger cheese is traditionally made from cow's milk, specifically the milk of Holstein cows.
Limburger cheese has a unique and intense flavor profile. It can taste robust and sharp, or rich and savory. The taste can range from tangy and earthy to slightly nutty, depending on the age of the cheese.
Limburger cheese is known for its stinky aroma, which has been compared to foot odor or old socks. The strong smell is caused by the bacterium Brevibacterium linens, which is also found on human skin.
Limburger is a soft, creamy cheese with a soft, inedible rind. The cheese is usually creamy to pale yellow, with a darker orange rind. The texture can vary depending on the aging process, ranging from firm and crumbly to soft and spreadable.
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. The resulting curds are salted and aged to develop the characteristic flavors and texture. During the aging process, the cheese is typically washed with a brine solution or other liquids like beer or wine, which contributes to its distinct aroma and enhances its flavors.
