The Stinky Story Behind Limburger Cheese

Limburger cheese is a semi-soft, washed-rind cheese with a signature pungent aroma and a mild, beefy flavour. It originated in the historical Duchy of Limburg, which is now divided into parts of Belgium, Germany and the Netherlands. The cheese is made from pasteurised cow's milk and is known for its strong smell, caused by the bacterium Brevibacterium linens, which is also found on human skin and contributes to body odour. Limburger is a good source of calcium and protein and can be eaten as part of a cheese board or in sandwiches and grilled cheese recipes.

Limburger cheese is made from cow's milk

The blocks are then aged for one to three months, during which they are regularly washed with a salt brine solution. This process cultivates the Brevibacterium linens bacterium, which gives Limburger its distinctive reddish-orange rind and strong aroma. The washing process also contributes to the development of the cheese's unique flavor.

The aged blocks are then wrapped in foil to contain their aroma and protect the cheese before being sold. Limburger cheese has a creamy texture and a robust, earthy taste that can be quite polarizing. It is known for its strong smell, often compared to foot odor or sweaty socks, which intensifies as the cheese ages.

It originated in the historical Duchy of Limburg

Limburger cheese, known for its strong smell and unique taste, originated in the historical Duchy of Limburg, which is now divided into three countries: Germany, Belgium, and the Netherlands. The capital of the Duchy of Limburg was Limbourg-sur-Vesdre, now in the French-speaking Belgian province of Liège. The region is known for its hilly landscape, nestled between the Vesdre and Meuse rivers.

The history of Limburger cheese can be traced back to the 19th century when it was first produced by Trappist monks in Belgium. The cheese was named after the Duchy of Limburg, and its production and popularity soon spread throughout Europe. The style of cheese became known beyond its country of origin, with the name "Limburger" being used for cheeses made in this style outside of Limburg.

Over time, the Duchy of Limburg, which was part of the Holy Roman Empire, ceased to exist following the French Revolution. However, the production of Limburger cheese continued, and it remains a beloved part of the culinary heritage of the region.

Today, Limburger cheese is primarily produced in Germany, making it the sole producer in Europe. The cheese is also produced in North America, specifically in Wisconsin, United States, and Ontario, Canada, by select manufacturers who carry on the traditional methods and recipes passed down through generations.

The origin of Limburger cheese in the historical Duchy of Limburg has shaped its distinctive characteristics, making it a beloved and notorious cheese around the world. Its strong aroma and unique flavor profile continue to captivate cheese enthusiasts and culinary professionals alike.

It is known for its strong smell

Limburger cheese is known for its strong, pungent smell, often compared to body odour, sweaty socks, or old socks. The bacterium Brevibacterium linens is responsible for the cheese's notorious aroma. This bacterium is also found on human skin and is partially responsible for body odour, particularly foot odour. The smell of Limburger is so potent that it has been used as bait in mosquito traps in some parts of Africa to combat malaria.

The cheese's smell intensifies with age. Limburger is typically aged for one to three months, during which the cheese is washed with a saltwater brine solution or other liquids like beer or wine to encourage the growth of the Brevibacterium linens bacteria. The longer the cheese is aged, the stronger its odour becomes.

While the smell of Limburger cheese may be off-putting to some, it has a dedicated fan base that appreciates its bold and distinctive character. The cheese's strong flavour and aroma have made it a favourite among adventurous food enthusiasts and a common ingredient in sandwiches, burgers, grilled cheese, macaroni and cheese, gratins, quiches, salads, and dips.

The Limburger cheese sandwich is a classic way to serve this pungent cheese. It is typically served on dark rye bread with sliced red onion and brown horseradish mustard or sweet-hot mustard. Some also enjoy it with strawberry jam, either as the sole condiment or in addition to mustard.

It is a semi-soft, washed-rind cheese

Limburger is a semi-soft, washed-rind cheese with a signature funky aroma and a peachy-pink to pale orange-brown rind. The cheese is known for its strong smell, often compared to body odour or sweaty socks, resulting from the bacterium Brevibacterium linens that is also found on human skin. This bacterium is responsible for breaking down the proteins on the cheese's surface, creating its distinctive reddish-orange rind and contributing to its pungent smell.

The texture of Limburger varies with age. In its first month, it is firm and crumbly, 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 texture. By two months, it is mostly creamy and smooth. After three months of ageing, Limburger develops its notorious smell and becomes very soft and spreadable.

Limburger 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. The curd is then cut, drained, and pressed to remove excess moisture. The resulting curds are salted and aged, developing the characteristic flavours and texture of Limburger cheese.

During the ageing process, the cheese is regularly 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 flavours. The length of ageing can vary from a few weeks to several months, depending on the desired taste and texture.

Limburger is a versatile ingredient that can be used in a variety of dishes. It is often served as part of a cheese board or spread on dark bread, such as rye or pumpernickel, with sliced onions and spicy brown mustard. It can also be used in grilled cheese sandwiches, macaroni and cheese, gratins, or any recipe that calls for a soft, rich, and melting cheese with a big flavour.

It is produced in Belgium, the Netherlands, Germany, and North America

Limburger cheese is produced in Belgium, the Netherlands, Germany, and North America. In Belgium, it is known as Herve cheese or "Fromage de Herve", and has been produced in the territory of the old Duchy of Limburg since the 15th century. The cheese is named after the town of Herve, located near Liège and the borders separating Belgium from the Netherlands and Germany. It is a Belgian rind-washed soft cheese made from raw cow's milk, with a pale yellow interior and a reddish-brown coating. The aging process takes place in the ripening cellars of the Herve countryside, sometimes cut into its chalky rock.

In the Netherlands, Limburger is produced in the Limburg region, which spans parts of modern-day Belgium, Germany, and the Netherlands. The cheese originated in the historical Duchy of Limburg, now divided between these three countries.

Limburger cheese is also produced in Germany, specifically in the Allgäu region in southern Germany. Germany is currently the top maker of Limburger worldwide. The cheese is commonly associated with the town of Limburg an der Lahn in Germany.

In North America, Limburger cheese has been produced in the United States and Canada. It was first produced in the US in 1854 by the F.X. Baumert cheese factory in Antwerp, New York, and later in 1867 by Swiss immigrants in Green County, Wisconsin. Today, the only American producer of Limburger cheese is the Chalet Cheese Cooperative in Monroe, Wisconsin. Limburger is also produced in Canada by the Oak Grove Cheese Company in New Hamburg, Ontario, as part of their line of Wisconsin-style cheeses.

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