Andy Montoya
Limburger cheese is known for its potent aroma and mild taste. The cheese is made from cow's milk and gets its distinctive smell from the bacterium Brevibacterium linens, which is also found on human skin and feet. The bacteria break down proteins in the cheese during the aging process, contributing to its unique flavor profile. In addition to the bacteria, the presence of organic compounds such as butyric acid and isovaleric acid also gives Limburger cheese its strong odor. Despite its infamous smell, Limburger is cherished in many parts of the world, especially in Germany and certain regions of the United States, where it continues to be produced and enjoyed by those who appreciate its complex flavor profile.
| Characteristics | Values |
|---|---|
| Texture | Semi-soft and creamy |
| Aroma | Pungent, strong, compared to body odor |
| Flavor when young | Mild, slightly sweet and tangy |
| Flavor when aged | Robust, earthy, meaty with hints of mushrooms |
| Rind | Edible, reddish-brown, adds texture and flavor |
| Odor cause | Bacteria (Brevibacterium linens), fermentation, protein breakdown, volatile sulfur compounds, organic compounds (butyric acid, isovaleric acid, ammonia) |
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What You'll Learn
- Limburger cheese is made from cow's milk
- Its strong smell is due to the bacterium brevibacterium linens
- This is the same bacteria that can be found on human skin and feet
- The cheese is aged for several weeks in humid conditions
- Despite its strong smell, Limburger has a surprisingly mild flavour when young
Limburger cheese is made from cow's milk
The production process of Limburger cheese involves several steps. Firstly, the cow's milk is fermented with the Brevibacterium linens bacteria, which starts to give off its pungent aroma. The cheese is then aged for several weeks in humid conditions to develop its distinct taste and texture. The necessary moisture is provided by the cheesemakers, who regularly wash the cheese as it ages.
During the aging process, an orange rind forms on the outside of the cheese due to the presence of the B. linens bacterium. This bacterium is also responsible for the breakdown of proteins in the cheese, which contributes to its unique flavour profile. 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 Limburger cheese.
Despite its strong smell and pungent flavour, Limburger cheese is considered a delicacy in certain regions and is cherished by many cheese lovers. The cheese has a semi-soft and creamy texture, often compared to Brie or Camembert. When young, Limburger has a mild, slightly sweet, and tangy flavour. As the cheese ages, its taste becomes stronger and more pronounced, developing a robust, earthy, and meaty flavour with hints of mushrooms. The edible rind adds a bit of texture contrast and an extra punch of flavour.
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Its strong smell is due to the bacterium brevibacterium linens
Limburger cheese is known for its strong smell and unique flavour. While it may be an acquired taste for some, it is cherished in many parts of the world, especially in Germany and certain regions of the United States, like Wisconsin. The cheese is semi-soft with a reddish-brown rind and a creamy interior. Its texture is often compared to that of Brie or Camembert. Despite its notorious odour, Limburger has a surprisingly mild flavour when young, with a slight tanginess. As the cheese ages, its taste becomes stronger and more robust, developing hints of mushrooms.
The bacterium brevibacterium linens is responsible for the strong smell of Limburger cheese. This bacterium is added during the ageing process and is also responsible for the orange rind that forms on the outside of the cheese. B. linens break down proteins in the cheese, contributing to its unique flavour profile. The cheese is regularly washed by cheesemakers as it ages, providing the necessary moisture for the survival of the bacterium.
Brevibacterium linens thrive under salty and moist conditions and require a fair amount of oxygen to survive. The cheese provides the ideal environment for the growth of this bacterium, resulting in its characteristic smell. While the presence of this bacterium gives Limburger its distinct aroma, it also has some surprising health benefits. The bacterium has been found to have probiotic properties that can promote gut health.
In addition to the bacterium, the strong smell of Limburger cheese is also attributed to the presence of certain organic compounds, such as butyric acid, isovaleric acid, and ammonia. Butyric acid contributes a rancid butter smell, while isovaleric acid is responsible for the sweaty feet odour often associated with the cheese. The combination of these compounds with the bacterium creates the unique and pungent aroma of Limburger cheese.
Despite its intense aroma, Limburger cheese is considered a delicacy in certain regions and is enjoyed by many around the world. Its complex flavour profile and creamy texture make it a favourite among cheese connoisseurs who appreciate its bold and distinct characteristics. The process of fermentation and protein breakdown, along with the release of volatile sulfur compounds, also play a significant role in the overall smell and flavour of Limburger cheese.
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This is the same bacteria that can be found on human skin and feet
The bacterium Brevibacterium linens (B. linens) is responsible for the strong smell of Limburger cheese. This bacterium is commonly found on human skin and feet, and is also responsible for the breakdown of proteins in the cheese, contributing to its unique flavour profile. B. linens thrive under salty and moist conditions and require a good amount of oxygen to survive. While the cheese itself is salty enough to support the growth of B. linens, cheesemakers also regularly wash the cheese as it ages, providing the necessary moisture.
B. linens contribute to the pungent aroma of Limburger cheese, which is often compared to body odour or dirty socks. This bacterium is also responsible for the orange rind that forms on the outside of the cheese during the ageing process. In addition to producing volatile sulphur compounds, B. linens also produce other aromatic compounds, such as butyric acid, isovaleric acid, and ammonia, which contribute to the overall strong and distinctive smell of Limburger cheese.
The presence of B. linens on human skin and feet can result in a similar odour. B. linens thrive in moist and sweaty environments, such as between the toes, which can lead to stinky feet and socks. Interestingly, the presence of this bacterium on Limburger cheese may make it less appealing to mosquitos and vampire bats, which are more attracted to the scent of clean human skin.
While the association of B. linens with foot odour may be unappetizing to some, it is important to note that this bacterium is also present on human skin in general, not just the feet. Additionally, the presence of B. linens in Limburger cheese has some potential health benefits. B. linens have been found to have probiotic properties that can promote gut health, and Limburger cheese is also a good source of protein, calcium, and vitamin B12.
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The cheese is aged for several weeks in humid conditions
The distinctively pungent aroma of Limburger cheese is due to several factors, including the specific bacteria used in the fermentation process, the presence of certain compounds such as butyric acid, and the aging process. The cheese is aged for several weeks in humid conditions to develop its characteristic taste and texture. This aging process is crucial to the development of Limburger's strong and distinctive smell, which is often compared to body odour or dirty socks.
The bacterium responsible for Limburger's pungent aroma is Brevibacterium linens, which is also found in human skin and is responsible for the orange rind that forms on the cheese during aging. This bacterium thrives under salty and moist conditions and requires a significant amount of oxygen to survive. The cheesemakers provide the necessary moisture by regularly washing the cheese as it ages, creating the ideal environment for B. linens to grow and impart its unique odour.
During the aging process, the B. linens bacteria also contribute to the breakdown of proteins in the cheese, which further enhances the unique flavour profile of Limburger. In addition to the bacterial action, the release of volatile sulfur compounds during fermentation also plays a significant role in the strong smell of Limburger cheese. These compounds interact with other aromatic compounds, resulting in the cheese's distinctive aroma.
The aging process not only contributes to the smell of Limburger but also significantly influences its taste. While young Limburger has a mildly sweet and tangy flavour, aging develops a more robust, earthy, and meaty taste with hints of mushrooms. The longer aging also enhances the texture of the cheese, making it creamier and more comparable to Brie or Camembert. Thus, the aging process in humid conditions is essential to transforming Limburger into a cheese with a complex flavour profile and a notorious odour.
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Despite its strong smell, Limburger has a surprisingly mild flavour when young
Limburger cheese is known for its strong, pungent aroma, often compared to body odour or dirty socks. Despite its infamous smell, Limburger has a surprisingly mild flavour when young, with a slightly sweet and tangy profile. Its texture is creamy and yielding, akin to the consistency of Brie or Camembert. The cheese is made from cow's milk and gets its distinctive smell from the bacterium Brevibacterium linens, which is also responsible for the breakdown of proteins in the cheese, contributing to its unique flavour profile.
Brevibacterium linens require salty and moist conditions with ample oxygen to survive. The cheesemakers regularly wash the cheese as it ages, providing the necessary moisture for the bacteria to thrive. While the presence of this bacterium gives Limburger its characteristic smell, it also has some unexpected benefits. For instance, Limburger cheese is said to be quite irresistible to mosquitos and vampire bats, so setting some out could help divert their attention from you!
The mild flavour of young Limburger cheese is in stark contrast to its potent aroma. This may be due in part to the presence of other aromatic compounds, such as butyric acid, which contributes a rancid butter smell, and isovaleric acid, which is responsible for the sweaty feet odour often associated with the cheese. As the cheese ages, its taste becomes stronger and more pronounced, developing a robust, earthy, and meaty flavour with hints of mushrooms.
The edible rind of Limburger cheese adds a bit of texture and an extra punch of flavour. The aftertaste of well-aged Limburger can be quite long-lasting and strong, leaving a lingering tanginess and a deep, savoury sensation. While the smell of Limburger may be off-putting to some, the cheese is considered a delicacy in certain regions and is cherished by many cheese connoisseurs for its complex flavour profile. Limburger is often served with rye or brown bread, onions, and paired with strong beer or coffee.
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Frequently asked questions
Limburger cheese gets its distinctive smell from the bacterium Brevibacterium linens, which is also found on human skin and feet.
While Limburger cheese is known for its pungent aroma, some people argue that it is not as offensive as commonly believed. The cheese is said to have a strong, distinctive smell that is loved by some and disliked by others.
Despite its strong smell, Limburger cheese is said to have a surprisingly mild, slightly sweet and tangy flavor when young. As it ages, its taste becomes more robust and earthy, with hints of mushrooms.
