https://wikimd.com/index.php?action=history&feed=atom&title=LimburgerLimburger - Revision history2026-04-21T22:05:30ZRevision history for this page on the wikiMediaWiki 1.44.2https://wikimd.com/index.php?title=Limburger&diff=5640359&oldid=prevPrab: CSV import2024-04-21T13:35:40Z<p>CSV import</p>
<p><b>New page</b></p><div>[[File:Cheese_limburger_edit.jpg|Cheese limburger edit|thumb]] [[File:Remoudou_(cheese).jpg|Remoudou (cheese)|thumb|left]] [[File:Wisconsin_Limburger_Cheese.JPG|Wisconsin Limburger Cheese|thumb|left]] '''Limburger''' is a type of [[cheese]] that originated in the historical Duchy of Limburg, which is now divided among three countries: [[Belgium]], [[Germany]], and the [[Netherlands]]. Limburger is especially known for its strong smell, which has been compared to that of feet or body odor. This distinctive aroma is a result of the cheese maturing process, during which beneficial bacteria are applied to the surface of the cheese. Despite its pungent odor, Limburger has a somewhat milder taste, with a creamy and slightly grassy flavor.<br />
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==History==<br />
The production of Limburger cheese dates back to the 19th century in the Duchy of Limburg. The cheese was originally created by Belgian monks as a source of nutrition. Over time, its production spread to other regions, including the United States, where it became particularly popular among German immigrants.<br />
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==Production==<br />
Limburger cheese is made from [[cow's milk]]. The milk is pasteurized, and then bacteria cultures are added to start the fermentation process. The cheese is then formed into blocks and salted. The most distinctive aspect of Limburger cheese production is the washing of the cheese's rind. During the aging process, which can last from three to six months, the cheese is regularly washed in a brine solution. This process encourages the growth of certain bacteria, including ''Brevibacterium linens'', which is responsible for the cheese's strong smell.<br />
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==Characteristics==<br />
Limburger cheese is soft with a creamy texture. It has a pale yellow color on the inside with a reddish-brown rind. The cheese's flavor is surprisingly mild compared to its strong odor, with a slightly tangy and spicy taste that becomes stronger and more pungent with age.<br />
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==Culinary Uses==<br />
Despite its reputation, Limburger cheese is a versatile ingredient in the kitchen. It is often eaten on [[rye bread]] with [[onion]] slices, a traditional way to serve it in Germany and the Netherlands. Limburger can also be melted into dishes, where its flavor becomes less intense and more palatable to those unaccustomed to its strong aroma.<br />
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==Cultural Impact==<br />
Limburger cheese has made its mark not only in culinary circles but also in popular culture, often used as a symbol of strong odors in cartoons and comedy sketches. Its distinctive smell has made it a subject of curiosity and, sometimes, derision, but it remains a beloved delicacy among cheese aficionados.<br />
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==See Also==<br />
* [[Cheese]]<br />
* [[Fermentation (food)]]<br />
* [[Brevibacterium linens]]<br />
* [[Duchy of Limburg]]<br />
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[[Category:Cheese]]<br />
[[Category:Belgian cuisine]]<br />
[[Category:German cuisine]]<br />
[[Category:Dutch cuisine]]</div>Prab