Limburger cheese

Infobox Cheese
name = Limburger


othernames =
country = Netherlands & Belgium
regiontown = Limburg
region =
town =
source = Cows
pasteurised = Yes
texture = Smooth, Creamy, Semi-Soft, light tasting, and multuous
fat =
protein =
dimensions =
weight =
aging = 2-3 months
certification =

Limburger cheese originated in Limburg, which is now divided between modern-day Netherlands, Belgium, and Germany. Limburger is especially known for its pungent odor. The bacterium used to ferment Limburger cheese and other rind-washed cheeses is "Brevibacterium linens"; this same bacterium is found on human skin and is partially responsible for human body odor. [cite book | author=McGee, Harold | title=On Food and Cooking (Revised Edition) | publisher=Scribner | year=2004 | id=ISBN 0-684-80001-2 pp 51-63, "Cheese"]

The Herve cheese is a particular kind of Limburger cheese produced in the Land of Herve.

Limburger cheese and its characteristic odor are a frequent butt of jokes and gags. In 2006 a study showing that the malaria mosquito ("Anopheles gambiae") is attracted equally to the smell of Limburger cheese and to the smell of human feet [Knols, Bart (1996). "On human odour, malaria mosquitoes, and Limburger cheese", "The Lancet", 348 (9037), p. 1322, doi|10.1016/S0140-6736(05)65812-6] earned the Ig Nobel Prize in the area of biology. [ [http://improbable.com/ig/ig-pastwinners.html#ig2006 Ig Nobel Prize list of past winners] ]

Despite its birth location, most of the Limburger cheese made today comes from Germany, and has since about the 19th century. It was first produced by Rudolph Benkerts in 1867 in his cellar from pasteurized goat’s milk. [ [http://whatscookingamerica.net/History/LimburgerCheese.htm] ] A few years later, there were about 25 factories that produced this cheese. Now, the Chalet Cheese Cooperative, located in Monroe, Wisconsin, is the only company which still makes this cheese in the United States.

Description

Limburger cheese is most-well known for its very pungent aroma which is caused by bacteria that live in the rind. It has often been described as having the same odor as smelly feet. In its first month, the cheese is more firm and crumbly, similar to the texture of feta cheese. After about six weeks, the cheese becomes softer along the edges but is still firm on the inside and can be described as salty and chalky. After two months of its life, it is mostly creamy and much smoother. Once it reaches three months, the cheese produces its notorious odor. [ [http://whatscookingamerica.net/History/LimburgerCheese.htm Limburger Cheese, History of Limburger Cheese, Limburger Sandwich Recipe ] ]

Uses

After three months, when the cheese has ripened, it becomes spreadable. In Wisconsin, you can find it on the menu accompanied with raw onions and brown mustard on a sandwich. Some say that it is also good served with tinned fish, onions, crackers, fruits, and vegetables.

Nutrition Facts

One cup of Limburger cheese, which is about 56 grams, is about 748 calories and has 27 grams of fat, which is about 52% of the daily value of a person eating on a 2,000 calorie per day diet. Although it does provide calcium, protein and Vitamin A, it also makes up for 40% of your daily value of cholesterol and 95% of your daily value of sodium. [ [http://www.nutritiondata.com/facts-C00001-01c200N.html Nutrition Facts and Information for Cheese, limburger ] ]

Notes

ee also

*List of cheeses
*Muenster cheese
*Limburg
*Cheese
*Monroe, Wisconsin