Linburger was first created in Herve, a province in the historical Duchy Of Limburg. It is located in the French-speaking Province of Liege. The cheese has a strong, pungent aroma, which is due to the presence of the bacterium Brevibacterium linens. In addition to its pungent smell, it has a distinctive yellow-green hue. It is one of the best known cheeses in the world.
Limburger has a distinctive smell. This characteristic is due to the process of periodically washing the cheese’s rind with a brine solution. The cheese’s surface is prone to enzyme buildup due to the briny environment. These enzymes begin to break down the proteins inside the cheese. The cheese is fermented by the same bacterium that gives humans their distinctive body odor – Brevibacterium linens.
Fresh Limburger should be consumed at room temperature before you buy it. This will allow you to enjoy its creamy texture as well as the pungent aroma. It should be eaten within two to three weeks of purchase. Its rind is edible and adds to its strength. Limburger is washed after maturation to remove any residue. Limburger was once called “stink cheese” by the Amish community.
Its distinctive aroma has led to several comedic references over the years. Mark Twain and Charlie Chaplin used Limburger as comedic fodder. Larry the Cable Guy even tried a piece. Although Limburger is a great choice for weekend lunches, it pales in comparison with Epoisses. It is a staple in the European food industry. It is also available in the United States, where it is produced by dozens of Wisconsin Master Cheesemakers.
Limburger cheese originated in Belgium and has migrated to the United States during the Industrial Revolution. The first Limburger cheeses were produced in the United States in 1867, and at one time there were more than 100 factories making the cheese in the Midwest. The majority of the cheese today is made in Germany. Its producers include the Chalet Cheese Cooperative in Wisconsin and Oak Grove Dairy in Canada. This rindless cheese is well-known for its distinct taste and pungent smell.
Limburger cheese is similar to the American Brick cheese in taste and texture. The rind is natural, and formed by washing the surface of the cheese with a light salt solution. This solution prevents bacteria from settling on the surface, and the Brevibacterium linens bacteria inside the cheese begin the ripening process. Ripening starts on the surface and moves to the center over several weeks. This cheese is often eaten with a cold beer, and is also a popular treat in American saloons.
The cheese can be enjoyed on its own or as part of a sandwich. The soft and ripe Limburger can be used to dip breads or other foods. This cheese can be paired with sliced onions and other fruits, such as strawberry jam. It can also be used in a variety of other recipes, including grilled cheese sandwiches, mac and cheese, and pasta. It is well-suited for pairing with dark lagers or Trappist ales.