Frederic Melton
Limburger cheese is known for its strong, pungent aroma, often compared to body odour or dirty socks. The cheese gets its distinctive smell from the bacterium Brevibacterium linens, which is also responsible for the breakdown of proteins in the cheese and the orange rind that forms during the aging process. This bacterium is commonly found on human skin, including on the feet, and is known for producing a pungent odour. During the production of Limburger cheese, the milk is fermented with this specific strain of bacteria, and the cheese is then aged for several weeks in humid conditions to develop its distinct taste and texture. Despite its infamous smell, Limburger cheese has a surprisingly mild and slightly sweet and tangy flavour when young, and its creamy texture is often compared to Brie or Camembert.
| Characteristics | Values |
|---|---|
| Reason for the strong smell | The presence of the bacterium Brevibacterium linens |
| Other reasons for the strong smell | Fermentation, the presence of volatile sulfur compounds, and organic compounds such as butyric acid, isovaleric acid, and ammonia |
| Texture | Semi-soft and creamy, similar to Brie or Camembert |
| Taste | Mild when young, developing a robust, earthy, and meaty taste with hints of mushrooms as it ages |
| Pairing | Rye bread, onions, and strong beverages like dark beer or coffee |
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What You'll Learn
- Limburger cheese is made from cow's milk and fermented with Brevibacterium linens bacteria
- B. linens are commonly found on human skin and are responsible for body odour
- The bacteria also cause the breakdown of proteins in the cheese, contributing to its flavour
- Limburger also contains organic compounds like butyric acid, isovaleric acid, and ammonia, which contribute to its smell
- Despite its strong smell, Limburger has a surprisingly mild flavour when young
Limburger cheese is made from cow's milk and fermented with Brevibacterium linens bacteria
Limburger cheese is a semi-soft cheese with a creamy texture, often compared to Brie or Camembert. It is made from cow's milk and is known for its strong, pungent aroma, which is said to resemble body odour or dirty socks. The cheese has a surprisingly mild, slightly sweet and tangy flavour when young, but as it ages, it develops a more robust and earthy flavour with meaty and mushroom notes.
The distinctive smell of Limburger cheese is due to the fermentation process, which involves the use of Brevibacterium linens bacteria. This bacterium is responsible for breaking down sugars in the cheese and producing compounds that contribute to its unique aroma. B. linens thrive in the moist and salty environment of the cheese, further enhancing the fermentation process and the resulting odour.
B. linens is commonly found on human skin and is responsible for the orange rind that forms on the cheese during ageing. It also plays a role in protein breakdown, contributing to the cheese's complex flavour profile. In addition to B. linens, Limburger cheese contains other organic compounds that enhance its strong odour, including butyric acid, which gives it a rancid butter smell, and isovaleric acid, which contributes to the sweaty feet association.
Despite its infamous smell, Limburger cheese is cherished in many parts of the world, particularly in Germany and certain regions of the United States, such as Wisconsin. It is considered a delicacy in some regions and is enjoyed by those who appreciate strong cheeses. The cheese is traditionally served with rye or brown bread, onions, and paired with strong beverages like dark beers or coffee.
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B. linens are commonly found on human skin and are responsible for body odour
Limburger cheese is known for its strong smell and mild flavour. The cheese gets its distinctive aroma from the bacterium Brevibacterium linens, commonly known as B. linens. This bacterium is necessary for making Limburger cheese, but it is also commonly found on human skin.
The presence of B. linens on human skin can result in body odour. This bacterium breaks down the proteins on the skin, leading to the production of certain compounds that contribute to body odour. The same compounds are also responsible for the distinctive smell of Limburger cheese. The orange rind that forms on the outside of the cheese during the aging process is a result of the activity of B. linens.
In addition to B. linens, Limburger cheese contains other organic compounds that contribute to its strong odour, including butyric acid, isovaleric acid, and ammonia. Butyric acid gives the cheese a rancid butter smell, while isovaleric acid is responsible for the sweaty feet odour often associated with the cheese. These compounds are produced by the bacteria during the fermentation process, along with volatile sulfur compounds, which contribute to the cheese's pungent aroma.
Despite its strong smell, Limburger cheese is cherished in many parts of the world, especially in Germany and certain regions of the United States, such as Wisconsin. It is considered a delicacy in some regions and is known for its complex flavour profile, with a robust, earthy, and meaty taste that develops as the cheese ages. The creamy texture of Limburger, similar to Brie or Camembert, also adds to its culinary appeal.
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The bacteria also cause the breakdown of proteins in the cheese, contributing to its flavour
The bacteria Brevibacterium linens, which causes the strong smell of Limburger cheese, also contributes to its flavour. This bacterium is responsible for the breakdown of proteins in the cheese, which gives Limburger its unique flavour profile. The breakdown of proteins by B. linens also results in the production of volatile sulfur compounds, which contribute to the cheese's pungent aroma.
B. linens thrive in the moist and salty environment of Limburger cheese, which is provided by the cheesemakers who regularly wash the cheese as it ages. This bacterium is also commonly found in human skin and is responsible for the orange rind that forms on the outside of the cheese during the aging process. The edible rind adds texture and an extra punch of flavour to the cheese.
Limburger cheese is known for its strong smell and mild flavour when young, which becomes more robust and pronounced as it ages. Its flavour has been described as earthy, rich, and meaty, with hints of mushrooms. The cheese has a semi-soft and creamy texture, often compared to Brie or Camembert.
Despite its strong smell and pungent flavour, Limburger cheese is considered a delicacy in certain regions and is cherished by many cheese lovers for its complex flavour profile. The process of making Limburger cheese involves fermenting cow's milk with B. linens, which gives the cheese its characteristic smell and contributes to its unique flavour.
The presence of other aromatic compounds, such as butyric acid, isovaleric acid, and ammonia, also contributes to the overall odour of Limburger cheese. Butyric acid gives the cheese a rancid butter smell, while isovaleric acid is responsible for the sweaty feet odour often associated with it.
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Limburger also contains organic compounds like butyric acid, isovaleric acid, and ammonia, which contribute to its smell
Limburger cheese is known for its strong, pungent aroma, often compared to body odour or dirty socks. This distinctive smell is the result of various biological processes that occur during the cheese-making process, including fermentation and protein breakdown.
One of the key contributors to the smell of Limburger cheese is the bacterium Brevibacterium linens, which is used in the aging process. This bacterium is also commonly found on human skin and is responsible for the orange rind that forms on the cheese during aging. B. linens break down proteins in the cheese, contributing to its unique flavour profile.
In addition to B. linens, Limburger cheese contains organic compounds that further enhance its strong odour. These organic compounds include butyric acid, isovaleric acid, and ammonia. Butyric acid gives the cheese a rancid butter smell, contributing to its overall pungency. Isovaleric acid is responsible for the sweaty feet odour often associated with Limburger cheese. These organic compounds, along with the bacterial activity, create the intense aroma that has made Limburger cheese infamous.
While the smell of Limburger cheese may be off-putting to some, it is a beloved delicacy in many parts of the world, especially in Germany and certain regions of the United States, like Wisconsin. Those who appreciate strong cheeses often find Limburger's complex flavour profile quite enjoyable. The cheese has a surprisingly mild, slightly sweet and tangy flavour when young, developing a more robust and earthy taste as it ages.
The unique aroma of Limburger cheese is not just a result of its biological processes but also a testament to its long history and cultural significance. Originating from the historical Duchy of Limburg, spanning modern-day Belgium, Germany, and the Netherlands, Limburger cheese is part of the culinary tradition in these regions.
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Despite its strong smell, Limburger has a surprisingly mild flavour when young
Limburger cheese is known for its strong smell, often compared to body odour or dirty socks. The cheese gets its distinctive aroma from the bacterium Brevibacterium linens, which is also responsible for the breakdown of proteins in the cheese and contributes to its unique flavour profile. This bacterium is commonly found on human skin, including on the feet, and is known for producing a pungent odour.
The mild flavour of young Limburger cheese can be attributed to the fact that it has not yet undergone significant ageing and maturation. During the ageing process, the flavour of Limburger becomes stronger and more robust, developing an earthy, rich, and meaty taste with hints of mushrooms. The rind of the cheese, which is edible, also adds an extra punch of flavour and texture as the cheese matures.
The production process of Limburger cheese involves fermenting the milk with the Brevibacterium linens bacteria, which breaks down sugars in the cheese and produces compounds that contribute to its distinctive aroma. The cheese is then aged for several weeks in a humid and salty environment, which enhances the fermentation process and further develops its taste and texture.
While the strong smell of Limburger may be off-putting to some, the cheese is cherished in many parts of the world, especially in Germany and certain regions of the United States like Wisconsin. It is considered a delicacy in certain regions and is known for its complex flavour profile, which is enjoyed by those who appreciate strong cheeses. Limburger is often served with rye bread, onions, and paired with strong beverages like dark beers or coffee.
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Frequently asked questions
The cheese's notorious odor is due to the bacterium Brevibacterium linens, which is used in the aging process and is also responsible for the smell of human skin.
Brevibacterium linens is commonly found in human skin, especially between the toes.
The bacteria Brevibacterium linens is responsible for the breakdown of proteins in the cheese, contributing to its unique flavor profile. One of the compounds produced by the bacteria is isovaleric acid, which gives Limburger cheese its characteristic sweaty feet odor.
Other compounds include butyric acid, which gives the cheese a rancid butter smell, and ammonia.
While Limburger cheese is known for its strong odor, it is not as offensive as some may believe. The smell is actually quite intriguing and surprising to many, with a unique and pungent scent that has a dedicated fan base worldwide.
