Frederic Melton
Limburger cheese is known for its strong smell and unique taste. It is a semi-soft, washed-rind cheese that originated in the historical Duchy of Limburg, now divided between Germany, Belgium and the Netherlands. Limburger's distinctive aroma has been compared to foot odour, while its taste is earthy and spicy. Despite its pungent smell, Limburger is well-loved in numerous countries around the world.
| Characteristics | Values |
|---|---|
| Country of origin | Belgium, Germany, Netherlands |
| Type | Semi-soft, washed-rind |
| Smell | Spicy, earthy, mushroomy, like feet |
| Taste | Earthy, mild, rich and creamy |
| Texture | Crumbly, creamy |
| Rind | Reddish-orange |
| Aging process | Washed with brine solution or other liquids like beer or wine |
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What You'll Learn
- Limburger cheese is known for its strong smell, often described as earthy and mushroomy
- The cheese gets its distinctive smell from the bacterium Brevibacterium linens
- Limburger cheese has a complex taste profile that can range from mild and buttery to tangy and robust
- Limburger cheese is similar to blue cheese in terms of its strong smell and mild taste
- Limburger cheese is said to have a soapy taste
Limburger cheese is known for its strong smell, often described as earthy and mushroomy
When Limburger is only a few weeks old, it has a mild and crumbly texture, similar to feta, with a slight yeasty smell. As it ages, it develops a rich and creamy consistency, and its smell becomes more pronounced, likened to that of feet or strong body odour. Despite its intense aroma, Limburger cheese is well-loved around the world for its unique and intriguing taste. 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-making process for Limburger involves using pasteurised cow's milk sourced from local, organic farms, ensuring both quality and freshness. This local connection also supports the sustainability of the farming community. While some may find its smell off-putting, Limburger's robust flavour and intense aroma have captivated both cheese enthusiasts and culinary professionals alike. It is a cheese of both admiration and notoriety, with a devoted following that prizes its distinctive qualities.
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The cheese gets its distinctive smell from the bacterium Brevibacterium linens
Limburger cheese is known for its strong, spicy aroma, often described as earthy, mushroomy and reminiscent of feet. This distinctive smell is caused by the bacterium Brevibacterium linens, which breaks down the proteins on the cheese's surface. This process creates the cheese's characteristic reddish-orange rind and contributes to its strong smell.
The cheese is made from pasteurised cow's milk sourced from local, organic farms. It is a semi-soft, washed-rind cheese that originated in the historical Duchy of Limburg, now divided between Germany, Belgium and the Netherlands.
Limburger has a unique and intense flavour profile, with a robust flavour and an intense aroma. Its smell is so strong that it has been compared to foot odour. Despite this, it is well-loved in numerous countries around the world, where it is prized for its distinctive qualities.
The cheese goes through three stages of ageing. In the first stage, when the cheese is only a few weeks old, it is mild and crumbly, similar to feta, with a yeasty smell. In the second stage, two to three months before expiration, Limburger is rich and creamy, and starting to develop its strong smell. The length of ageing can vary 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, which contributes to its distinct aroma and enhances its flavour.
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Limburger cheese has a complex taste profile that can range from mild and buttery to tangy and robust
Limburger cheese is known for its strong, spicy aroma, often described as earthy and mushroomy, and even somewhat reminiscent of feet. This distinctive smell is caused by the bacterium *Brevibacterium linens*, which breaks down the proteins on the cheese's surface, creating its characteristic reddish-orange rind and contributing to its pungent odour.
Despite its strong smell, Limburger cheese has a relatively mild taste. Some have compared it to blue cheese in terms of intensity, while others have described it as having a soapy flavour. The cheese originated in the Herve area of the historical Duchy of Limburg, which is now part of the French-speaking Belgian province of Liège.
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Limburger cheese is similar to blue cheese in terms of its strong smell and mild taste
The unique aroma of Limburger is created during the ageing process, when 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 smell and enhances its flavour. The length of ageing can vary from a few weeks to several months, depending on the desired taste and texture. When the cheese is only a few weeks old, it is mild and crumbly, with a bit of a yeasty smell. As it ages, it becomes rich and creamy, and starts to develop its characteristic stink.
The specific bacteria used in the cheese-making process, notably Brevibacterium linens, is responsible for Limburger's strong smell. This bacterium breaks down the proteins on the cheese's surface, creating its characteristic reddish-orange rind and contributing to its pungent aroma. Despite its intense smell and unique taste, Limburger is well-loved in numerous countries around the world, where it is prized for its distinctive qualities.
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Limburger cheese is said to have a soapy taste
The cheese's distinct smell 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 its characteristic reddish-orange rind and contributing to its strong odour. During the ageing process, the cheese is typically washed with a brine solution or other liquids like beer or wine, which further enhances its flavour and aroma.
Limburger cheese undergoes three stages of ageing, with its taste and texture varying from mild and crumbly to rich and creamy, and finally, strong and pungent. When the cheese is only a few weeks old, it has a mild, crumbly texture similar to feta, with a slight yeasty smell. As it ages, it becomes richer and creamier, developing its signature strong smell. By the time it is close to its expiration date, Limburger has a strong, pungent aroma and a rich, creamy texture.
Despite its divisive reputation, Limburger cheese is well-loved in numerous countries and prized for its distinctive qualities. Originating in the historical Duchy of Limburg, now divided between Germany, Belgium and the Netherlands, Limburger has a long history and a dedicated following among cheese enthusiasts.
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Frequently asked questions
Limburger cheese has an earthy, mushroomy taste that might overpower some dishes. It is best served on crackers.
Limburger cheese has a strong, spicy aroma that has been compared to foot odour.
Limburger 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.
