Limburger cheese is a semi-soft, washed-rind cheese that originated in the historical Duchy of Limburg, which is now divided among three countries: Germany, Belgium, and Netherlands. It is especially known for its strong smell of ammonia that is created by the surface-ripening process.
The cheese is made from cow’s milk and is usually treated with Brevibacterium linens, a bacteria that is responsible for the smell and texture. The cheese is then washed and occasionally brushed with beer, vinegar, rum, or brandy to give it more flavor.
It is then formed into loaves and matured for several weeks or months before it is ready to eat. Limburger cheese is typically served on a rye bread with thinly sliced onion and pickles.
What does Limburger taste like?
Limburger is a soft cheese made from pasteurized cow’s milk and culture, typically using bacteria from Brevibacterium linens. It has a pungent, almost offensive odor similar to body odor and a creamy, semi-soft consistency.
With its strong aroma and flavor, it is an acquired taste and not for the faint of heart. The taste of Limburger is salty and tangy, with a earthy, mushroom-like flavor and an extremely pungent aroma that some describe as unsavory.
Its flavor is often described as sour, with an aged quality. It’s an acquired taste that can be an adventure for those brave enough to try it.
Can you still buy Limburger cheese?
Yes, you can still buy Limburger cheese. The strong-smelling cheese, which originated in the historical Duchy of Limburg, is produced mostly in Wisconsin in the United States and in Germany. In the U. S.
, it is typically sold in small 8-ounce packages, with most cheesemongers offering a range of Limburger brands, including Listerburg, Baumer, and Wispride. The cheese often comes packaged with slices of dark rye bread, onions, and a German-style mustard.
Limburger is a very pungent cheese and its smell has been compared to humans’ natural body odor. The orange-red color and creamy texture of the cheese make it an intriguing prospect but, due to its strong smell, most people eat it outdoors or in well-ventilated areas.
In addition to its characteristic smell, people also enjoy the cheese’s salty taste and smooth texture. You can find Limburger cheese in most specialty cheese shops, some large grocery stores, and online retailers.
Who makes Limburger cheese in the United States?
Limburger cheese is an especially pungent cheese made from cow’s milk that originated in Limburg, Belgium. It is generally sold in small, cylinder-shaped blocks with a whitish-grey rind. Limburger cheese is now widely available in the United States, and is made by several different companies.
The most common are Chalet Cheese Coopersville, Wisconsin; Widmer’s Cheese Cellars LLC, Theresa, Wisconsin; Beehive Cheese Co. , Uintah, Utah; and the Swiss Cheese & Sausage Shoppe of Sparta, Wisconsin.
Each of these companies has their own recipes for creating Limburger cheese, so each one will have a slightly different flavor and texture.
Is Stinky cheese good?
It depends on who you ask! Generally speaking, stinky cheeses are highly appreciated by many cheese aficionados, who often look for a strong aroma and flavor in their cheeses. Stinky cheese usually has a pungent smell and it’s usually made with bacteria or mold involved.
Depending on which type of cheese it is, it can be either a soft, semi-soft, or hard cheese with a pungent aroma. Soft cheeses like Brie or Camembert are usually milder and smoother in flavor. Semi-soft cheeses like Raclette or Limburger have a more pronounced flavor and are quite pungent.
Hard cheeses like Gruyere or Parmesan have a slightly sour aroma when aged, but they can also have a nutty flavor when younger. So, while stinky cheeses may not be everyone’s cup of tea, it really comes down to preference.
How long does it take to age Limburger cheese?
Aging Limburger cheese can take anywhere from 2-3 months and up to 9 months. During the aging process, the cheese must be stored in cool and moist conditions, ideally in the 40-46 degree Fahrenheit range with 80-90% humidity for at least 3 months.
The longer the cheese is aged, the stronger the flavor and aroma become. Each week during the aging process, the cheese should be turned and any excess liquid should be drained off. Once the desired strength of flavor and aroma is reached, the cheese is ready to enjoy.
What is close to Gorgonzola cheese?
Gorgonzola cheese is a type of blue cheese that is produced in northern Italy. It is made from cow’s milk, and is considered one of the most popular blue cheeses in the world. It has a sharp, salty, and pungent flavor, which is a combination of sweet and nutty.
It is often used as a topping for salads, sandwiches, and appetizers.
Closely related to Gorgonzola cheese is another type of Italian blue cheese called “Taleggio. ” Taleggio is also made from cow’s milk, and is characteristically creamy with a strong, salty taste. It is widely used for adding flavor to pasta dishes, risottos, and vegetables.
Another type of cheese close to Gorgonzola is Roquefort, which is a French blue cheese that is made from sheep’s milk. Roquefort has a tangy, salty, earthy flavor that pairs well with salads, pastas, and crusty bread.
There are also several other similar types of blue cheese, such as Gorgonzola Dolce or “Sweet Gorgonzola” which is aged for a shorter amount of time, as well as a variety of other Italian cheeses, such as Bitto and Puzzone.
Is there another name for Limburger cheese?
No, the cheese officially known as Limburger is not commonly referred to by any other name. Limburger is a soft, yellowish cheese that is famous for its incredibly pungent aroma. It originates from the Belgian province of Limburg and is particularly popular in German and Scandinavian cuisines.
The cheese owes its strong smell to its fermentation process, which involves a combination of bacteria, most notably Brevibacterium linens. The cheese is usually served on rye bread and topped with onions, along with other condiments such as mustard and ketchup.
What goes good with Limburger cheese?
Limburger cheese is a strong smelling and pungent cheese that goes best with other bold flavors. It is traditionally served with rye bread, as the sourdough-like taste of the bread complements the saltiness of the cheese.
Other accompaniments such as onions, pickles, bacon and horseradish also work well with Limburger, providing a tartness that is balanced by the intensity of the cheese. Additionally, Limburger pairs nicely with dark, robust beers and heavily hopped ales.
Due to its strong flavor, it can be difficult to find side dishes that pair well with Limburger, as the cheese really stands out on its own. It is important to consider the boldness of other foods when deciding what to serve with Limburger, as trying to compete for flavor intensity can often lead to over-salting and an overly powerful result.
The cheese is best appreciated when other foods are served to balance it, rather than to overpower it.
Do they still make Liederkranz cheese?
Yes, Liederkranz cheese is still being made. This cheese is a creamy and mild type of cheese that is made with a blend of cow’s milk, cream, and ewe’s or goat’s milk. It is named after the famous Liederkranz Club in New York City, where it first became popular.
It has a strong, nutty flavor and a creamy consistency, which makes it a great cheese for eating alone or as part of a cheese plate. It is often served with crackers and fruit, and can also be used for a variety of cooking purposes.
The cheese is still being made the same traditional way it has been for centuries and can be found in specialty stores and cheese shops across the United States.
What does liederkranz mean?
Liederkranz is a German word that translates to “garland of songs” or “wreath of songs” in English. It is typically used to refer to a type of cheese in the United States, originating in Germany in the 1850s.
Liederkranz cheese is a mild, semi-soft cheese made from cow’s milk. It has a creamy taste and is described by some as tasting somewhat like a combination of brie and limburger cheeses, with a sour undertone.
It is often used as a dessert cheese or in sandwiches, or as a topping on many dishes. Liederkranz cheese was originally named after a vocal group in Germany that was active in the 19th century, known as the Liederkranz.