Limburger cheese
Limburger Cheese
Limburger Cheese (pronunciation: /ˈlɪmbɜːrɡər/), is a type of cheese that originated from the historical Duchy of Limburg, an area that is now divided among modern-day Belgium, Germany, and the Netherlands.
Etymology
The term "Limburger" is derived from the historical Duchy of Limburg, which existed from the 11th to the 18th centuries. The cheese was first made by Trappist monks in the 19th century in the Belgian province of Liège, which was part of the Duchy.
Description
Limburger Cheese is known for its strong smell, which is often compared to the smell of feet or body odor. Despite its pungent aroma, the cheese has a mild flavor with a slight tang. It is traditionally served with rye bread and onions, and is a popular ingredient in sandwiches in certain regions.
Production
The production of Limburger Cheese involves the use of the bacterium Brevibacterium linens, which is responsible for the cheese's distinctive smell. The cheese is typically aged for three to four months, during which time it develops its characteristic odor and flavor.
Related Terms
- Cheese: A food derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein.
- Brevibacterium linens: A type of bacterium used in the production of certain types of cheese, including Limburger.
- Duchy of Limburg: A historical region in Western Europe where Limburger Cheese originated.
- Trappist monks: Members of the Order of Cistercians of the Strict Observance, a Roman Catholic religious order, who first made Limburger Cheese in the 19th century.
External links
- Medical encyclopedia article on Limburger cheese
- Wikipedia's article - Limburger cheese
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