What makes limburger cheese

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Click to rate this page! Home Special Offers Contact About. Search and kompare over thousands products reviews Search for:. Looking for the best Limburger Cheese? Limburger Cheese 8 Ounce 4-Pack Limburger cheese is world renowned for being one of the most pungent cheeses in existence.

Once it reaches three months, the cheese produces its notorious smell. Brick - Limburger Cheese 8 oz. Limburger Spread from The Wisconsin Cheeseman Our famous Limburger is incorporated into a smooth, mellow spread that retains its pungent character, yet tames it to make it approachable by the novice Spread on cocktail rye topped with red onion for a true Wisconsin appetizer Mint not included! Frozen cheese may become crumbly and lose some of its flavor; the thawed cheese will be best suited to cooked dishes, such as sauces, soups and casseroles.

The most expensive bread type in the world is the Gold Leaf Bread. It's as amazing as it sounds. The recipe comes from the master baker Moreno, who is the owner of the family Pan Pina Bakery which is located in Algatocn, Andalusia, Spain. The durian is said to be the world's smelliest fruit.

It's a delicacy in Southeast Asia, but many also find the smell too disgusting — even unbearable. The FDA says its standards are in line with the rest of the world yet other countries do not have since a low tolerance for bacteria levels.

Today, Germany is responsible for the majority of Limburger production. Here's a fun cheese fact: though stinky cheese may smell unbearably bad, the taste can be pleasurable because of something called "backward smelling.

Also called Limburger cheese, Limburg cheese. The only factory in the nation that makes Limburger is Chalet Cheese Cooperative , which opened in near Monroe in cheese-centric Green County and is roughly 15 miles from the farm where Olson was raised. Separately, they both smelled terrible. Roquefort was the cheese that made me fall in love with blues. In the wrong hands, however, these same molds can yield one not-so-chill side effect: high levels of butyric acid, which leaves some blue cheeses tasting like bile and pennies butyric acid is the same compound famous for giving vomit its trademark smell.

What is that smell in pre-grated parmesan cheese? Parmesan from a tin smells of isovaleric acid. It is a short chain fatty acid that develops as the cheese is made. You begin by making a light brine with about a cup of water and a good tablespoon of salt. Now using a cloth or soft brush the brush removes more of the initial surface If you want a milder cheese, wash as much of this surface as possible off but if you want an aromatic and strong flavored cheese just rub it lightly with the light brine solution.

NOTE: the surface should never become "swampy" or "gooey" with free moisture nor should it become dry and flakey. The ideal surface should feel moist and perhaps a bit "tacky".

Following this they need to be kept cooler at F to allow a slow but steady ripening of the cheese body. Too high a temp will cause the cheese to ripen unevenly. Continue to maintain the higher moisture to keep from drying out. If the surface becomes too dry, it can be moistened with a damp cloth. Wrapping the cheese with our washed rind papers will help to preserve the moisture at this point.

The final aging time will really depend on your "Bravery" factor and what you want in the final cheese.

This will also depend on how moist the cheese is made and how you maintain the surface as indicated above. Personally I think it's gotten a bad "rap", because the heart of this cheese really has an amazing flavor if given the chance. Limburger was once considered to be the working man's cheese, served on dark bread with onion slices accompanied by a beer. This essentially became the American version of the "Ploughman's Lunch" for the working man. As a kid, I remember the mysterious box hidden in the back corner of the fridge and the fact that my mom never spoke fondly about it being there to put it lightly.

My Dad of coarse had VERY specific instruction on where and how it was to be opened as well as how long it was allowed to be there. The vaudeville stage also had a lot to say about the "Limburger" situation as did the early animated cartoons. With all of this questionable history and it's fading from the store shelves during the 20th century, why do I make Limburger?

Limburger is a soft, creamy cheese with a soft, inedible rind. The cheese is usually creamy to pale yellow, with a darker orange rind. It can taste very strong, spicy and aromatic, reminding some consumers of meat BUT this can be controlled by controlling moisture, the frequency of washings, and the amount of aging time. There is a hint of sweetness to this cheese as well. While it is kept cool, it does not have such a pronounced odor as when warm.

It is found on the market in blocks five inches square and about two inches thick, wrapped in Manila paper and tinfoil. This cheese is made similar to American Brick cheese but much softer when ripe. The primary difference for the Limburger is the extent of the natural rind formed by washing the surface with a light salt solution over a period of many days to several weeks. During the curing process, the mild brine solution prevents many bacteria and molds from settling in but encourages one special group of bacteria Brevibacterium linens to thrive on the surface of the cheese where they begin to break down the proteins inside.

The ripening begins from the surface as enzymes are released and continues to the center over several weeks. It is this rind that gives Limburger its reputation as a "Stinker. Limburger needs to be made from a sweet milk AKA If the milk were too ripe, the rennet would expel too much moisture and a drier cheese would result. Limburger cheese originated in northern Europe during the 19th century, having originally been created by Belgian Trappist Monks from the province of Luttick in Belgium.

It then moved on to Germany where it became extremely popular and the Germans adopted it as one of their very own cheeses. It's manufacture in America was carried on by the Swiss and German rather than by Belgian emigrants. For them, it was a nostalgic, cheap saloon food. They liked it in a sandwich, with pumpernickel, spicy mustard, raw onion, and cold beer, in all a collection of strong tastes.

By the late 20th century, most Limburger was produced in Germany and the United States, and today even the Belgians regard it as a German cheese. The following year Nicholas Gerber, another Swiss immigrant, established the first Limburger factory in the area. Taverns all over the county were soon serving the potent cheese with locally-brewed beer, a combination patrons relished so much that when saloons closed during Prohibition, Limburger sales went into decline.

Limburger has many cousins in the cheese world such as the similar but milder Herve from Belgium, Muenster from Alsace, Livarot and Epoisses from France just ask Ricki about the latter one and our French trip , and Tilsit from Germany. The big difference in the aroma, flavor, and texture of these cheeses is in how much moisture is retained in the final cheese, how often they are washed, and how long and at what temperature they are aged. The description of this cheese states that it has an "inedible rind" but if you are a big Limburger fan, as I am, the rind is definitely edible and adds greatly to the wonderful Limburger taste and experience!

My daughters and I made Limburger Cheese using this recipe and I wanted to share our final outcome with our first ever batch of Limburger Cheese. When we cut into it and had it for lunch, it was perfect!

Perfect texture, perfect taste! We left out the annatto coloring for our second batch so it will be more of a creamy color and less orange. My daughters and I are so excited that our Limburger Cheese endeavor was a delicious success and had to get a new batch going as soon as we could.

We are now eagerly awaiting the ripening of our second batch, even though we haven't quite finished eating our first, yet! Close menu menu. Close menu search.