Limburger cheese from Belgium is known for its strong, pungent smell, which some compare to rotten feet. Despite this, the cheese has a delicious flavor and pairs well with bitter foods. The smell is due to the cheese’s washed rind and fermentation with bacteria responsible for body odor. It is important to handle the cheese carefully and dispose of it if it develops mold or a suspicious smell.
Limburger cheese is an incredibly smelly cheese that comes from Belgium. Most people who are in the vicinity of this cheese remember the smell, which has been compared to rotten feet or moldy boots. In fact, some consumers are absolutely unable to get over smelling and experiencing the taste of the cheese, which is actually quite excellent. As the smell indicates, Limburger has a strong and aggressive flavour, which is very popular in many parts of Europe.
While Limburger comes from an area that is part of present-day Belgium, many German dairies also make the cheese, as do some places in North America. The signature cheese pairs well with strong bitter foods, such as rye bread and onions, and many consumers enjoy the taste highly on a sandwich, salad, or in other culinary circles.
The Limburger’s distinct smell is partly due to the fact that it is a washed rind cheese. During the ripening process, the cheese is periodically washed with a mild saline solution, which prevents many bacteria and molds from settling. In the salty environment, enzymes thrive on the surface of the cheese and will begin to break down the proteins inside. The Limburger is also fermented with Brevibacterium flax, the same bacteria responsible for body odor, and this contributes to the odor.
This cheese starts with milk that is heated with rennet and special cultures. After being allowed to sit, this heated milk separates into whey, which is discarded, and curds, which are cut to release further whey and then packed into molds for pressing. Limburger is traditionally made in salted rectangular molds and left to mature in high humidity for about two weeks. Subsequently, the temperature is lowered and the cheese is aged for two or three months before being released for sale.
Limburger is a soft, creamy cheese with a soft crust. The cheese is usually creamy to light yellow, with a darker orange rind. It has a very strong, spicy and aromatic flavour, which reminds some consumers of meat. There is also a hint of sweetness in the cheese as well.
Due to the smell, inexperienced consumers should be careful with Limburger. If the cheese starts to go bad or is exposed to harmful bacteria, consumers may mistake the smell for perfectly healthy Limburger. It is recommended that it be kept tightly wrapped under refrigeration and that if the cheese smells or tastes suspicious or develops mould, that it should be thrown away.
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